How To Make Creamy Sprout Hazelnut Leek Pasta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz pasta
- 2 cups Brussels sprouts, halved
- 1 leek, thinly sliced
- 1/2 cup toasted hazelnuts, roughly chopped
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
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Cook the pasta according to package instructions. Drain and set aside.
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In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute.
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Add the Brussels sprouts and leek to the skillet. Cook until they start to soften, about 5 minutes.
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Stir in the heavy cream and Parmesan cheese to the skillet. Cook for an additional 2-3 minutes, until the sauce thickens.
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Toss in the cooked pasta and toasted hazelnuts. Season with salt and pepper, to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 560kcal
- Total Fat : 32g
- Saturated Fat : 16g
- Cholesterol : 77mg
- Sodium : 420mg
- Total Carbohydrates : 57g
- Dietary Fiber : 7g
- Sugar : 5g
- Protein : 16g
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