Fennel and carrot pasta with chicken mince balls and cream cheese and mustard sauce

Name: Fennel and carrot pasta with chicken mince balls and cream cheese and mustard sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g cherry tomatoes; 300 g Poultry minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 Carrots; 1 Fennel Tuber; 400 g ribbon noodles; 250 ml Vegetable broth; 200 g Double cream cream cheese; 3 TABLESPOONS coarse mustard

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g cherry tomatoes
300 g Poultry minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 Carrots
1 Fennel Tuber
400 g ribbon noodles
250 ml Vegetable broth
200 g Double cream cream cheese
3 TABLESPOONS coarse mustard

Directions

1
Clean and wash the tomatoes. Season minced meat with salt and pepper and form into small balls. Heat the oil in a pan and fry the meatballs for about 5 minutes while turning. Add the tomatoes and fry briefly. Remove tomatoes and meatballs
2
Peel and wash the carrots and peel long strips with a peeler. Clean the fennel and keep the green. Wash the fennel and cut into thin slices
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Approx. 3 minutes before the end of the cooking time, add carrot strips, slices of fennel and cook
4
Deglaze the frying pan with stock. Stir in cream cheese and mustard and let it boil down for about 3 minutes. Add meatballs and tomatoes and simmer again for about 1 minute. Arrange the noodles with the carrots and the sauce on plates. Garnish with fennel green