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Creamy sprout, hazelnut & leek pasta served in a bowl

Creamy sprout, hazelnut & leek pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal432
fat10g
saturates4g
carbs63g
sugars6g
fibre12g
protein18g
salt0.2g
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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 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. 

Goes well with

Recipe from Good Food magazine, December 2019

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A star rating of 4 out of 5.4 ratings
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