Creamy Brussels Sprout Pasta
Ingredients
- 6 brussels sprouts
- 200ml cashew cream (Nuts)
- 2 garlic clove
- 10g hazelnuts (Nuts)
- 1 leek
- 1 lemon
- 2 tsp dijon mustard (Mustard)
- 2 tbsp nutritional yeast
- 1 brown onion
- 1 handful of fresh flat-leaf parsley
- 40g baby spinach
- 1 vegetable stock cube (Celery)
- 120g brown rice penne (May contain Eggs, Soya)
Description
- Thinly slice the onion. Heat a large frying pan with 2 tsp oil on medium heat. Add the onion and cook for 8-10 mins, stirring regularly, until softened and golden. Add a splash of water to prevent burning, if necessary.
- Meanwhile, finely chop or crush the garlic. Trim and finely slice the sprouts. Finely slice the leek. Quarter the lemon. Finely chop the hazelnuts and parsley and place them into a bowl.
- Bring a medium saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Add the garlic to the onion pan and cook for 1 min. Add the sprouts and leek and cook for 1-2 mins. Add the cream, mustard, nutritional yeast and a splash of hot water. Crumble in the stock cube. Bring to a boil and simmer for 3-4 mins, until thickened and creamy. Season well with sea salt and black pepper.
- Make the pesto; add 2 tsp olive oil and the juice from 2 lemon wedges to the parsley and hazelnut bowl. Season with a pinch of sea salt and mix.
- Stir the cooked penne and spinach into the creamy sauce. Serve in bowls and spoon over the pesto. Garnish with the remaining lemon wedges.
