- ½ tbsp 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…
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.
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.
Bubble & squeak pasta bakeMix 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.