Creamy sprout hazelnut leek pasta
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
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