2 packs Mini Meatballs
500 g pappardelle
1 bunch / 250 g green asparagus
250 g chestnut mushrooms, quartered
1 onion, chopped
1 clove garlic, chopped finely
150 ml vegetable stock
splash white wine
2 dl cream
handful fresh basil leaves, chopped
1-2 sprigs fresh thyme, leaves removed, stalks discarded
2 tbsp. fresh parsley, chopped
salt and pepper
oil for frying
Sweat off the onion and garlic in oil until translucent. Add asparagus and mushrooms and fry shortly. Deglaze with a generous splash of white wine and let it reduce for a short while. Add cream and fresh herbs, and season to taste with salt and pepper.
Pan fry the Mini Meatballs in oil until nicely browned, then add to cream sauce. Prepare the pappardelle according to the instructions on the package. Place pasta in a big dish or bowl, pour over the cream sauce. Garnish with chopped fresh herbs.