Savour the wholesome goodness of lentil pasta with leeks and shredded Brussels sprouts!
This dish combines the earthy flavour of lentil pasta with the sweetness of sautéed leeks and the nutty, slightly crisp texture of shredded Brussels sprouts.
Plant-based pasta options, like lentil pasta, not only offer a rich and satisfying taste but also provide a nutritious alternative to traditional pasta. They are high in protein, gluten-free, and contain essential nutrients, making them an excellent choice for those looking to enjoy a wholesome and flavourful meal.
Lentil pasta with leeks and shredded Brussels sprouts
Ingredients
- olive oil, to fry
- 4 leeks, rinsed and chopped
- 2 garlic cloves, peeled and minced
- 300g Brussels sprouts, shredded
- 125ml (½ cup) fresh cream
- 125ml (½ cup) milk
- 25ml (5 tsp) chicken stock granules
- salt and freshly ground black
- pepper, to taste
- squeeze lemon juice
- 250g red lentil pasta
- microherbs, to garnish (optional)
- Parmesan, freshly grated
Instructions
Heat a drizzle olive oil in a large frying pan over medium-low heat. Add the chopped leeks. Fry, 10 minutes, stirring often, before adding the garlic and cooking, a further 1 minute. Turn upthe heat to high and add the Brussels sprouts. Fry until soft, about 5 minutes. Turn the heat down to low and add the fresh cream, milk and chicken stock granules. Simmer, 5 minutes, stirring occasionally. Season to taste and add a squeeze of fresh lemon juice to taste.
Bring a large pot of salted water to a boil and cook your red lentil pasta according to packaging instructions, 6 – 8 minutes or until al dente, then drain the pasta.
Toss the cooked lentil pasta through the sauce, taste and season accordingly. Serve in bowls, garnished with microherbs and freshly grated Parmesan.
ALSO SEE: SPINACH TAGLIATELLE WITH MUSHROOM AND PANCETTA
Spinach tagliatelle with mushroom and pancetta
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
