Instant Cook Yummy Stuffed butternut with meat balls and tagliatelle

Cook, Eat and Repeat.

Stuffed butternut with meat balls and tagliatelle. On medium heat, bring the butternut, sliced into halves to a boil until cooked, (stuffing) bring a pot of salted water to boil. Rich and velvety butternut squash soup is enhanced with turkey meatballs and to all that work, it should be enough to constitute dinner) then I need to add stuff to the soup. So what do I add to butternut squash or pumpkin?

Stuffed butternut with meat balls and tagliatelle Long, thin ribbons of pasta sold either in curled nests or straight, like spaghetti. Gordon's take on a real classic, mixing sausage meat with cherry tomatoes to make a genuine rustic treat. Perfect when you're on the go but still want fresh. To make Stuffed butternut with meat balls and tagliatelle you need 8 ingredients and just 3 steps. Here is how you achieve that.

Ingredients

  1. You need 2 of large butternuts.
  2. Prepare 1 batch of spinach.
  3. It's 100 g of tagliatelle.
  4. It's of fresh cream.
  5. Prepare of cream of mushroom.
  6. It's 500 g of ground beef.
  7. It's of fine bread crumps.
  8. You need of salt and pepper.

All I did was make some pasta, and warm up the leftovers (^_^). tagliatelle is ready. Pasta goes on the plate, make a nice hole in the middle for the meatballs, then cover with sauce and cheese.. Tagliatelle, with its thick, flat strands, is a perfect partner for the scaled down in size meatballs in this recipe, which are made with ground beef and pork (or your own preferred combination, which might incorporate veal or lamb in the mix) and seasoned with cilantro. Serve the tagliatelle with the meatballs and sauce, sprinkled with the rocket leaves and Parmesan cheese.

Stuffed butternut with meat balls and tagliatelle directions

  1. On medium heat, bring the butternut, sliced into halves to a boil until cooked, (stuffing) bring a pot of salted water to boil, add spinach and cook until wilted roughly 5 minutes, add fresh cream, cream of mushroom and stir for few minutes and ready to serve.
  2. Season ground beef with salt and pepper, add breadcrumbs and shape into small/medium meatballs, on medium heat oil a non-stick frying pan and saute the meatballs, this will help them not to lose the oval shape, shake pan until they are evenly coof.
  3. For the pasta, bring salt water to a boil, and add the tagliatelle cook for few minutes, strain then head little cream and serve with the stuffed butternut and pan-fried meatballs.

While the meatballs cook, bring a large pan of water to the boil, add a good handful of salt followed by the tagliatelle. The little meatballs have aubergine added for a modern twist, and the sauce contains all the essential flavours of a classic Italian dish. Both can be made ahead, then simply reheated when you are ready to cook the pasta. Meatballs with lemon tagliatelle is a great dish for the whole family. It is easy and cheap to make and really filling too.