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 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.
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.