Root veg lentil bowl with herb pistou
Give your leftover Christmas veg a healthy makeover with this meal in a bowl. Packed with lentils, spinach and herbs, it's filling and flavourful. Try it with carrots or parsnips
Creamy sprout, hazelnut & leek pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- ½ tbsp rapeseed oil
- 3 leekshalved and sliced
- 200g brussels sprouts½ chopped and ½ quartered
- 2 garlic clovesrushed
- 50ml low-salt vegetable stock
- 3 tbsp low-fat crème fraîche
- 350g short pasta(riciolli or fusilli work well)
- 1 tbsp grated parmesanor veggie alternative
- 1 lemonzested
- ½ small bunch of parsleyfinely chopped
- 1 tbsp chopped hazelnutstoasted
Nutrition: Per serving
- kcal432low
- fat10g
- saturates4g
- carbs63g
- sugars6g
- fibre12g
- protein18g
- salt0.2g
Method
step 1
Heat the oil in a large frying pan over a low heat. Add the leeks and brussels 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.
step 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.
