Name: Creamy sprout, hazelnut & leek pasta
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy sprout, hazelnut & leek pasta

1. ½ tbsp rapeseed oil -

2. 3 leeks , halved and sliced -

3. 200g brussels sprouts , ½ chopped and ½ quartered -

4. 2 garlic cloves , rushed -

5. 50ml low-salt vegetable stock -

6. 3 tbsp low-fat crème fraîche -

7. 350g short pasta (riciolli or fusilli work well) -

8. 1 tbsp grated parmesan or veggie alternative -

9. 1 lemon , zested -

10. ½ small bunch of parsley , finely chopped -

11. 1 tbsp chopped hazelnuts , toasted -

How to cook deliciously - Creamy sprout, hazelnut & leek pasta

1. Stage

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.

2. Stage

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.