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Ingredients

Method

  • STEP 1

    Heat the oil in a large frying pan over a low heat. Add the leeks and sprouts and cook for 10-15 mins or until softened. Add the garlic and cook for 1 min. Stir through the hot stock and crème fraîche.

  • STEP 2

    Cook the pasta following pack instructions. Drain and toss with the leeks and sprouts, parmesan, lemon, parsley and hazelnuts, adding a ladleful of the pasta cooking water if needed to loosen. Season to taste and spoon into four bowls.

RECIPE TIPS
BUBBLE & SQUEAK PASTA BAKE

Mix any cold leftover sprout pasta with extra crème fraîche and some grated cheddar (or other cheese). Put in a dish, scatter over more cheese and bake for 20 mins or until golden. 

Recipe from Good Food magazine, December 2019

Goes well with

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A star rating of 3.6 out of 5.3 ratings
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