Creamy sprout, hazelnut & leek pasta served in a bowl

Creamy sprout, hazelnut & leek pasta

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(2 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4

Use up your leftover Christmas Brussels sprouts in this comforting pasta recipe. The dish is healthy and low in calories, making it ideal after those festive indulgences

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal432
  • fat10g
  • saturates4g
  • carbs63g
  • sugars6g
  • fibre12g
  • protein18g
  • salt0.2g
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  • ½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 leeks, halved and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 200g Brussels sprouts, ½ chopped and ½ quartered
  • 2 garlic cloves, rushed
  • 50ml low-salt vegetable stock
  • 3 tbsp low-fat crème fraîche
  • 350g short pasta (riciolli or fusilli work well)



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 1 tbsp grated parmesan or veggie alternative



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ small bunch of parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp chopped hazelnuts, toasted



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…


  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. 

  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. 

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