The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g veg stock powder
-
40g Soft Cheese (Milk)
-
120g brown rice casarecce pasta (Soya)
- 1 leek
- 1 onion
- 20g hazelnuts (Nuts)
- 2 garlic clove
- 6 brussels sprouts
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 125g French goats cheese (Milk)
- 40g baby spinach
-
2 tsp Dijon mustard (Mustard)
Milk, Mustard, Nuts
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 140Kcal | 708Kcal |
| 585kJ | 2962kJ | |
| Fat | 8.2g | 42g |
| of which saturates | 3.6g | 18g |
| Carbohydrates | 12g | 61g |
| of which sugars | 1.9g | 9.5g |
| Protein | 4.7g | 24g |
| Salt | 0.47g | 2.4g |
| Fibre | 1.7g | 8.7g |
Ingredients
Ingredients
-
10g veg stock powder (use half)
-
40g Soft Cheese (use half) (Milk)
-
2 tsp Dijon mustard (use half) (Mustard)
- 1 unwaxed lemon (use half)
- 6 brussels sprouts
- 40g baby spinach (use half)
- 1 leek (use half)
- 1 onion (use half)
- 20g hazelnuts (use half) (Nuts)
- 1 handful of fresh flat-leaf parsley (use half)
-
120g brown rice casarecce pasta (use half) (Soya)
- 2 garlic clove
- 125g French goats cheese (use half) (Milk)
Milk, Mustard, Nuts
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 137Kcal | 717Kcal |
| 572kJ | 3000kJ | |
| Fat | 8.0g | 42g |
| of which saturates | 3.5g | 18g |
| Carbohydrates | 12g | 63g |
| of which sugars | 2.0g | 10g |
| Protein | 4.6g | 24g |
| Salt | 0.45g | 2.4g |
| Fibre | 1.8g | 9.4g |
Creamy Goat's Cheese Pasta with Brown Rice Casarecce, Charred Brussels Sprouts & Hazelnut Pesto
Who doesn't love a creamy pasta? Our autumnal edition stars seasonal Brussels sprouts, leafy spinach and sweet leek. Stir in tangy goat's cheese to make it rich and delicious, then drizzle with homemade hazelnut pesto. Brown rice casarecce soak up all that delicious flavour.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a small frying pan, a small bowl, a measuring jug & a sieve
Soften the veg
- Thinly slice the onion. Finely slice the leek
- Heat the large frying pan with 2 tsp olive oil on medium heat. Once hot, add the onion and cook for 4-5 mins, stirring regularly
- Add the leek and cook for a further 6-8 mins, until softened. Season with salt and pepper
Finish the prep
- Meanwhile, finely chop or crush the garlic. Quarter the lemon. Rinse the spinach. Trim and quarter the sprouts
- Finely chop the hazelnuts and parsley, then add both to the small bowl, along with the juice from 2 lemon wedges, 1 tsp olive oil and a pinch of salt and pepper. Set aside
Cook the pasta
- Bring the medium saucepan filled with salted hot water to a boil
- Once boiling, add the casarecce and boil for 8-9 mins, until cooked. Reserve 150ml pasta water (75ml for 1 person), then drain
Simmer the sauce & char the sprouts
- Add the garlic to the leek pan and cook for 1 min. Stir in half the goat's cheese, the stock powder and the reserved pasta water
- Bring to a boil and simmer for 3-4 mins, until thickened. Season to taste with salt and pepper
- Meanwhile, heat the small frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the sprouts and season with salt and pepper. Cook for 4-5 mins, until starting to char. Add a splash of water and cook for 2-3 mins, until softened
Final touches & plate up
- Add the cooked pasta and spinach to the sauce, and stir until the spinach has wilted. Remove the pan from the heat and stir in the soft cheese and mustard, until combined
- Share the pasta between bowls. Spoon over the hazelnut pesto and the charred sprouts. Crumble over the remaining goat's cheese and garnish with the remaining lemon wedges
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