Hearty pasta pan

Name: Hearty pasta pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Noodles (e.g. penne); 7-10 Tbsp Salt; 500 g Carrots; 375 g Leeks (leek); 2 TABLESPOONS Oil; 4 (approx. 500 g) blanched veal sausages; 7-10 Tbsp Pepper; 1/4 l Vegetable broth (instant); 200 g Whipped cream; 1/2 bunch Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Noodles (e.g. penne)
7-10 Tbsp Salt
500 g Carrots
375 g Leeks (leek)
2 TABLESPOONS Oil
4 (approx. 500 g) blanched veal sausages
7-10 Tbsp Pepper
1/4 l Vegetable broth (instant)
200 g Whipped cream
1/2 bunch Parsley

Directions

1
Cook the pasta in plenty of boiling salted water for about 10 minutes. In the meantime wash and clean the carrots and leek. Slice the carrots lengthwise and cut them into pieces (lozenges). Cut the leek into thick rings.
2
Pour the pasta onto a sieve, rinse under cold water and drain. Heat oil in a pan and press the sausage meat as balls into the hot oil. Brown all around and take out of the pan.
3
Add the leek and carrots to the pan and also fry. Season with salt and pepper. Deglaze with stock and cream and simmer covered for about 8 minutes. Add meatballs and noodles and continue cooking for another 1 minute.
4
Season to taste with salt and pepper. Wash parsley, dab dry, chop and sprinkle over the pasta pan.