Creamy garlic & sprout spaghetti

Name: Creamy garlic & sprout spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 180 g Essential Spaghetti (dried); 1 tbsp Essential Olive Oil; 2 shallots, halved and finely sliced; 250 g Essential Brussels Sprouts, trimmed and shredded; 100 g Boursin; 1 Essential Lemon, scrubbed, zest of all, juice of 1/2; 25 g walnuts, toasted and roughly chopped

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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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

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.
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.
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