Creamy pasta with Brussels sprouts, hazelnuts and leek

• rapeseed oil↗½ tbsp tbsp
• leek↗3

  halved and sliced

• Brussels sprouts↗200g g

  half sliced, half quartered

• garlic cloves↗2

  minced

• low‑salt vegetable broth↗50ml ml
• crème fraîche (low‑fat)↗3 tbsp tbsp
• short pasta↗350g g

  (riccotti or fusilli suitable)

• grated parmesan1 tbsp tbsp

  or vegetarian alternative

• lemon↗1

  zest

• parsley↗½ small bunch of

  finely chopped

• chopped hazelnuts1 tbsp tbsp

  toasted

Step-by-step instructions

1. 1

   Heat the oil in a large skillet over low heat. Add the leek and Brussels sprouts and cook for 10–15 minutes until tender. Add the garlic and cook for 1 minute. Pour in the hot broth and crème fraîche, and stir.

2. 2

   Cook the pasta according to the package instructions. Drain and toss with the leek, sprouts, Parmesan, lemon zest, parsley and hazelnuts, adding a spoonful of the pasta cooking water if needed to loosen. Season to taste and divide among four plates.