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Creamy Sprout, Hazelnut & Leek Pasta
This creamy pasta dish combines the nuttiness of hazelnuts with the subtle sweetness of leeks and the earthy flavor of Brussels sprouts. It's easy-to-make and perfect for a hearty weeknight dinner.
Ingredients
- 12 oz pasta
- 3 cups Brussels sprouts, trimmed and halved
- 2 leeks
- 3 cloves garlic, minced
- 1⁄2 Cup hazelnuts, roughly chopped
- 1 Cup heavy cream
- 1⁄2 Cup parmesan
- olive oil
- Salt and pepper, to taste
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Directions
Cook the pasta according to the package instructions. Drain and set aside.
Heat the olive oil in a pan over medium heat. Add the Brussels sprouts and sauté for 5-7 minutes or until they are tender and lightly browned. Remove from the pan and set aside.
In the same pan, add the leeks and garlic. Cook for 3-4 minutes or until the leeks are translucent.
Add the hazelnuts and cook for another 2-3 minutes or until they are lightly toasted.
Add the heavy cream to the pan and bring to a simmer. Cook for 5-7 minutes or until the cream has thickened slightly.
Add the cooked pasta and Brussels sprouts to the pan. Toss well to combine.
Add the grated Parmesan cheese and stir until it has melted into the sauce.
Season with salt and pepper, to taste.
Serve hot and enjoy!
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