Ingredients:
1 pound linguine
1 pound ground pork, beef, or turkey (I used pork this time)
2 cups wild portobello mushrooms coarsely chopped
1 yellow onion, finely chopped
1 garlic clove, finely chopped
Ground sea salt and pepper
1 stick of butter or margarine (I used margarine)
1 teaspoon garlic powder
6 oz Parmesan cheese
8 oz cream cheese
2 cups milk
chopped parsley (for garnish)
1 bunch of fresh asparagus (side dish)
Boil water for linguine. Brown meatballs in a pan until all sides have been seared. Pop them in the oven on 375 for about 15-20 minutes. While meatballs are cooking, make the sauce and drop the noodles in the boiling water. Cook noodles for about 10-12 minutes, then drain. Clean the asparagus and chop the ends. Set aside. Sauté mushrooms, onions, and garlic until the onions are sweated out. Set aside. Melt one stick of butter and add cream cheese and garlic powder on medium heat. Stir until smooth. Add milk gradually until thick then add the Parmesan cheese gradually until thick. Take the meatballs out of the oven and add sautéed veggies and meatballs to sauce. Simmer for about 15 minutes stirring occasionally so sauce can thicken. Chop fresh parsley. Heat a shallow pan on medium heat. Add a tablespoon of olive oil to the pan. Add the asparagus and cook for about 5-7 minutes. Last but not least, plate the food. Simple!
