Sauce- 2 tablespoon butter 1 teaspoon garlic paste 1 tub Lancewood plain cream cheese 250ml fresh cream Salt & crushed black pepper to taste
Method: 1. Melt the butter for sauce, add garlic, saute, add cream cheese, melt down, add fresh cream and remainder ingredients. 2. Bring to boil & remove from heat. 3. Boil linguine in water with salt & oil, till al-dente. Drain. 4. Saute mushrooms in above and then add to sauce. 5. In a pan, heat with drizzle oil and fry off meatballs till browned and cooked through. 6. Bring sauce to heat on low, add in linguine and swirl in. 7. Place on cooked meatballs and chopped spinach. Swirl in. 8. Sprinkle cheese and oregano.