Vegetarian Swedish Meatballs and Fettuccine


These meatballs are made from ground up mushrooms and onion and they are so tasty, you won't even miss the meat. Served with a delicious wine and Alfredo sauce over fettuccine, this is one dish that you may end up making often.

Vegetarian Swedish Meatballs and Fettuccine

Minutes to Prep 20

Total Minutes 35

Serves 6

Difficulty 1



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.