Vegetarian Swedish Meatballs and Fettuccine
- 3 cups sliced mushrooms
- 1/2 cup chopped onion
- 1 clove garlic
- 1 cup Italian-style breadcrumbs
- 1 large egg
- 1 package BUITONI Refrigerated Fettuccine (9 oz.)
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine
- 1/2 cup BUITONI Refrigerated Alfredo Sauce (15 oz.)
PLACE mushrooms, onion and garlic in a food processor; cover. Process until slightly pasty. Pour into a large bowl. Add breadcrumbs and egg; mix until fully combined. Form into tablespoon-sized balls.
PREPARE pasta according to package directions; drain, reserving ¼ cup cooking water.
HEAT oil in a large skillet over medium heat. Add meatballs; cook for 2 ½ to 3 minutes per side. Remove from skillet; drain on a paper towel-lined plate. Discard any leftover oil. Increase heat to medium-high. Add wine; cook for 2 minutes.
REMOVE from heat; whisk in Alfredo sauce and 2 tablespoons reserved cooking water. Add pasta; toss to coat. Serve pasta topped with meatballs. Sprinkle with chopped fresh parsley, if desired.