Creamy sprout, hazelnut & leek pasta

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

Prep:15 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 432
fat 10g
saturates 4g
carbs 63g
sugars 6g
fibre 12g
protein 18g
salt 0.2g

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

Tip

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.

Method

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.