Creamy Mushroom Pasta

Prep Time 20

Cook Time 30

Servings servings

Calories 707kcal

In a boiling pot of salted water cook the pasta according to the package instructions. Drain well and set aside.
Preheat the oven broiler on medium.
In a bowl mix together the ground beef, milk, breadcrumbs, and Worcestershire sauce, and season with salt and pepper until combined well. Roll the mixture into evenly sized meatballs. Place the meatballs on a foil lined baking sheet and cook under the broiler to get a deep brown crust on all sides turning over throughout cooking, to an internal temperature of 150 degrees using a thermometer.
(if desired to check the seasoning cook a small amount of the mixture in a pan and taste before rolling all of the meat into balls).
Heat a non-stick pan or skillet over medium heat. Melt the butter with the oil. Add in the mushroom and saute until golden brown and soft. Then stir in the flour and cook until golden brown. Gradually whisk in the broth and milk so there are no lumps. Add in both kinds of cheese and thyme. Bring to a low simmer while stirring occasionally and let the sauce thicken to a smooth consistency.
Toss in the pasta, sun dried tomato, and meatballs to the pan. Season with salt and pepper to taste.
Serve right away. Garnish with thyme. Serve with rolls.