Noodle pan with meatballs

Name: Noodle pan with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 g Broccoli; 375 g Carrots; 1 (approx. 60 g) big onion; 250 g Pasta (Penne rigate; 7-10 Tbsp ); 7-10 Tbsp Salt; 2-3 TABLESPOONS Oil; 3 (approx. 360 g) uncooked, fine veal sausages; 3/8 l Vegetable broth (instant); 150 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

375 g Broccoli
375 g Carrots
1 (approx. 60 g) big onion
250 g Pasta (Penne rigate
7-10 Tbsp )
7-10 Tbsp Salt
2-3 TABLESPOONS Oil
3 (approx. 360 g) uncooked, fine veal sausages
3/8 l Vegetable broth (instant)
150 g Whipped cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Pepper

Directions

1
Clean, wash and drain the broccoli and carrots. Divide broccoli into small florets. Peel and chop the stalk. Cut carrots into slices at an angle. Peel and finely dice onion.
2
Put the noodles in plenty of boiling salted water and cook for about 11 minutes until they are bubbling. Heat the oil in a pan and press the sausage meat as small balls from the sausage casing into the pan. Fry until golden brown while turning.
3
Add the onion and fry briefly. Add broccoli and carrots to the pan, deglaze with broth and cream. Cover and simmer for about 5 minutes. Stir in the sauce thickener and cook for another 1 minute.
4
Pour the pasta onto a sieve and rinse briefly under cold water. Stir the noodles into the pan and season with salt and pepper.