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


  • 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


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. 


  1. 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. 

  2. 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. 

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