Creamy sprout, hazelnut & leek pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- ½ tbsp rapeseed oil
- 3 leeks, halved and sliced
- 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)
- 1 tbsp grated parmesan or veggie alternative
- 1 lemon, zested
- ½ small bunch of parsley, finely chopped
- 1 tbsp chopped hazelnuts, toasted
Method
- STEP 1
Heat the oil in a large frying pan over a low heat. Add the leeks and brussels 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.
