The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Brussels Sprout & Goat's Cheese Pasta
Who doesn't love pesto pasta? Our winter edition stars seasonal brussels sprouts, leafy spinach and sweet leek. Stir in tangy goat's cheese and cashew cream to make it rich and delicious, then drizzle with homemade hazelnut pesto.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 40g baby spinach
- 125g French goats cheese (Milk)
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 6 brussels sprouts
- 2 garlic clove
- 20g hazelnuts (Nuts)
- 1 onion
- 1 leek
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
Nutritional Information
Calories: 739
Protein: 25g
Carbs: 64g
Fat: 43g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g greek style yoghurt (use half) (Milk)
- 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) (Brown rice flour 100%)
- 2 garlic clove
- 125g French goats cheese (use half) (Milk)
Nutritional Information
Calories: 751
Protein: 26g
Carbs: 66g
Fat: 43g
Creamy Brussels Sprout & Goat's Cheese Pasta
Who doesn't love pesto pasta? Our winter edition stars seasonal brussels sprouts, leafy spinach and sweet leek. Stir in tangy goat's cheese and cashew cream to make it rich and delicious, then drizzle with homemade hazelnut pesto.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a small bowl, a measuring jug & a sieve
Soften the veg
- Thinly slice the onion. Trim and finely slice the sprouts. Finely slice the leek
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 4-6 mins, stirring regularly
- Add the sprouts and leek. 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
- Finely chop the hazelnuts and parsley, then add to the small bowl. Set aside
Cook the pasta
- Bring the medium saucepan filled with salted hot water to a boil
- Add the casarecce and boil for 8-9 mins, until cooked. Reserve 100ml of pasta water (50ml for 1 person), then drain
Simmer the sauce
- Add the garlic to the veg pan and cook for 1 min. Stir in the mustard, 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
Make the pesto & plate up
- Add 2 tsp oil and the juice from 2 lemon wedges to the parsley and hazelnut bowl. Season with a pinch of salt and mix
- 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 yoghurt, until combined
- Share the pasta between bowls. Spoon over the hazelnut pesto. Crumble over the remaining goat's cheese and garnish with the remaining lemon wedges
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