CREAMY SPROUT, HAZELNUT & LEEK PASTA

Creamy sprout, hazelnut & leek pasta image

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

Provided by Esther Clark

Time 40m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 432 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium