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
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.
Recipe information
Cooking:
15 min.
Servings per container:
4
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