Creamy garlic & sprout spaghetti

Creamy garlic & sprout spaghetti

A midweek marvel that’s also a genius way to use up leftover sprouts.

5 out of 5 stars(4) Rate this recipe
Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 180g Essential Spaghetti (dried)
  • 1 tbsp Essential Olive Oil
  • 2 shallots, halved and finely sliced
  • 250g Essential Brussels Sprouts, trimmed and shredded
  • 100g Boursin
  • 1 Essential Lemon, scrubbed, zest of all, juice of 1/2
  • 25g walnuts, toasted and roughly chopped

Method

  1. Bring a large saucepan of salted water to the boil. Add the pasta and cook for 1 minute less than pack instructions. Just before draining, scoop out a mugful of the cooking water.

  2. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the shallots and fry with a pinch of salt for 2 minutes, then add the sprouts and fry for another 3-4 minutes until softened but still vibrant green.

  3. Add the spaghetti and 100ml pasta water to the pan and spoon in the Boursin. Toss together until you have a smooth, silky sauce. Add the lemon zest and a squeeze of lemon juice, then season, sprinkle over the walnuts and serve immediately

Cook’s tip

LEFTOVERS 

Boursin

Stir this herby soft cheese into mashed potato, or spoon onto carrot or butternut squash soup.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,947kJ/ 705kcals

Fat

38g

Saturated Fat

15g

Carbohydrates

68g

Sugars

7.9g

Fibre

8.5g

Protein

20g

Salt

0.6g

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