Creamy sprout, hazelnut & leek pasta

christmas fibre folate hazelnut healthy leek leftovers low calorie pasta sprouts vitamin c

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

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.