Leek and Sprout Spaghetti
By OcadoLife
Published on 23 December 2024
“The melting sweetness of the veg in this Leek and Sprout Spaghetti creates a delicious sauce for this speedy healthy recipe,” says feel-good food champion and author of Real Healthy Melissa Hemsley. “It’s also a source of fibre and gives you 2 of your 5 a day.”
Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 180g spaghetti
- 2 tbsp olive oil
- 2 leeks, trimmed and finely sliced
- 1 pinch sea salt
- 200g brussels sprouts, shredded
- 1 unwaxed lemon, zested, ½ juiced
- 2 tbsp grated vegetarian hard cheese, plus extra to serve
Method
Step 1
Cook the spaghetti in a large pan of boiling salted water to pack instructions.Step 2
Meanwhile, heat the oil in a frying pan over a medium heat. Add the leeks with a pinch of sea salt and fry for 5 mins.Step 3
Stir in the sprouts and cook for 5 mins, adding a little pasta water if dry.Step 4
Drain the spaghetti, reserving a mugful of the pasta water.Step 5
Add a pinch of pepper to the veg, plus the lemon zest and juice and the cheese. Tip in the spaghetti and about half the mug of water. Toss and season; serve with extra cheese to scatter over.