Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the sausage, fennel seeds, 2 tbsp of the grated onion, mustard and basil in a bowl. Mix well then, with clean hands, form into approximately 14 meatballs.
Heat the olive oil in a frying pan and fry the meatballs, turning until golden brown all over.
Scoop the meatballs out with a slotted spoon then add the garlic and the remaining onion to the pan to make the sauce. Cook for a couple of minutes then add the wine (if using) and simmer for a minute. Add the stock and simmer until reduced by 1/2. Stir in the cream and mustard, then tip the meatballs back in and simmer gently for 5-6 minutes.
Cook the pasta following pack instructions, adding the broccoli for the final 3 minutes of cooking. Drain everything well, keeping aside a cup of the pasta cooking water.
Tip the pasta, broccoli and parmesan into the meatball pan. Stir, then add a splash of cooking water, if needed, to loosen. Season, then serve in bowls with more basil and parmesan, if you like.