Serves 6

Prep time 10 minutes

Cook time 35 minutes

Ingredients

1 Tbsp. vegetable oil

1 lb. sliced white mushrooms

1/4 cup College Inn® Savory Infusions® Beef and Caramelized Onion Base

3 1/2 cups water

1 lb. frozen homestyle meatballs, thawed according to packaging instructions

8 oz. uncooked cavatappi, penne or rotini pasta

2 cups thinly sliced carrots 

5 oz. baby spinach, optional

1 cup sour cream

Kosher salt and freshly ground black pepper, to taste

Torn parsley leaves, optional

Directions

  1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms and cook about 5 minutes, stirring frequently, until they begin to release liquid and soften.

  2. Stir in Savory Infusions, water, meatballs, pasta and carrots. Bring to a simmer. Reduce heat to medium, cover and cook for 10 minutes, until noodles are tender, stirring occasionally to cook evenly and to prevent sticking. Stir in spinach, if desired, cover and cook until wilted, about 1 minute.

  3. Remove from heat. Fold in sour cream and let stand 5 minutes to allow sauce to thicken. Season to taste with salt and pepper.  Serve garnished with parsley leaves, if desired.

     

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