Noodle pan with meatballs

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 1
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. 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. 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. 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. 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.

Nutrition Facts

KCAL
700 kcal
CARBS
52 g
FATS
43 g
PROTEINS
22 g

Categories & Tags

Main DishesPastainexpensive