Tagliatelle With Turkey Meatballs, Fennel And Carrots - cooking recipe

Ingredients

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

Preparation

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.
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.