Noodle pan with meatballs

Name: Noodle pan with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Penne noodles; 7-10 Tbsp Salt; 350 g Leeks (leek); 350 g Carrots; 3 fine uncooked bratwursts (à approx. 125 g); 2 TABLESPOONS Oil; 350 ml Vegetable broth (instant); 100 g Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Penne noodles
7-10 Tbsp Salt
350 g Leeks (leek)
350 g Carrots
3 fine uncooked bratwursts (à approx. 125 g)
2 TABLESPOONS Oil
350 ml Vegetable broth (instant)
100 g Whipped cream
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Cook the pasta in boiling salted water for about 15 minutes. Then rinse under cold running water and drain. In the meantime, clean and wash the leek and carrots. Cut leek into rings, dice carrots.
2
Press the sausage meat out of the skin as small dumplings. Heat the oil in a pan and fry the dumplings in it over medium heat until golden brown. Remove from the pan and set aside.
3
Then add the vegetables to the frying fat and steam for about 8 minutes. Also remove from the pan. Deglaze frying fat with stock and cream, bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper.
4
Add the noodles, meatballs and vegetables to the sauce and mix well. Heat up again briefly. Wash parsley, dab dry, pluck leaves from the stalk and chop finely. Serve the pasta pan sprinkled with parsley and pepper.