Tagliatelle With Turkey Meatballs, Fennel And Carrots

• 10.5 oz tagliatelle
• 2 None carrots, trimmed and sliced using a vegetable peeler
• 1 None fennel bulb, fronds reserved and bulb thinly sliced
• 2 tbsp canola oil
• 10.5 oz ground turkey, seasoned then formed into meatballs
• 1 lb cherry tomatoes
• 1 cup vegetable stock
• 1 1/2 tbsp cream cheese
• 3 tbsp wholegrain mustard

1. Cook pasta in boiling, salted water for 7-9 mins. Add carrot and fennel and cook for 3 mins until pasta is tender. Drain and keep warm.
2. Heat oil in a frying pan, add meatballs and sear, turning for 5-6 mins. Add tomatoes and cook for 2-3 mins. Deglaze pan with stock then add cream cheese and mustard. Divide pasta and vegetables between 4 bowls then top with meatballs and sauce. Garnish with fennel fronds.

tagliatelle, carrots, fennel bulb, canola oil, ground turkey, tomatoes, vegetable stock, cream cheese, wholegrain mustard

Taken from recipes-plus.com/api/v2.0/recipes/19148 (may not work)