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.
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.
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.
Pour the pasta onto a sieve and rinse briefly under cold water. Stir the noodles into the pan and season with salt and pepper.