Pasta with pesto balls

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Delicious spaghetti with tomato sauce with mushrooms, zucchini and meatballs with pesto flavor


400 g spaghetti
250 g mushrooms, finely chopped
1 cube of vegetable stock
1 small zucchini
2 cloves of garlic
1 onion
1 tbsp olive oil
2 x 390 g diced tomatoes
Fresh basil
1 tsp dried Italian herbs
Parmesan cheese to garnish
400 g minced half and half
1 clove of garlic
Pinch of salt and pepper
2 tbsp pesto
2 tbsp breadcrumbs (or more)
A few fresh basil leaves, finely chopped


Crush the garlic clove and add it to the minced meat. Stir in the pesto, pepper, salt and fresh basil. Knead in some breadcrumbs little by little until the meat is firm and cohesive. Make small meatballs and roll them in some breadcrumbs for an extra crispy crust. Heat a little butter or oil in a frying pan and fry the meatballs until crisp and brown.
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Finely chop the 2 garlic cloves and the onion and fry them in a little olive oil. Cut the zucchini in half once and then into thin slices. Add the mushrooms and zucchini to the pan and fry them briefly. Finely chop some fresh basil and add it. Add the diced tomatoes to the vegetables and crumble in the stock cube. Season the sauce further with some Italian herbs and possibly some salt and pepper. Let the sauce simmer and thicken for about 20 minutes. Meanwhile, cook the spaghetti and drain. Add the meatballs to the sauce or serve them separately. Put some spaghetti on a plate and serve with the sauce and pesto balls, some parmesan cheese and fresh basil.

Source: Leukerecepten by leukerecepten-nl.
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