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.
Festive Creamy Leek, 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 cashew cream to make it rich and delicious, then drizzle with homemade hazelnut pesto.
6 plants
Serving size
Ingredients
- 180g French goats cheese log (Milk)
- 1 leek
- 12 brussels sprouts
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 4 garlic clove
- 40g hazelnuts (Nuts)
- 80g baby spinach
- 1 unwaxed lemon
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 onion
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 612
Protein: 19g
Carbs: 60g
Fat: 33g
Festive Creamy Leek, 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 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 large saucepan, a sieve, a small bowl & a measuring jug
Caramelise the veg
- Thinly slice the onions. Trim and finely slice the sprouts and leek
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the onion, sprouts and leek and cook for 8-10 mins, stirring regularly, until soft and golden. Add a splash of water to prevent burning, if necessary
Prep time
- Meanwhile, finely chop or crush the garlic. Rinse the spinach
- Quarter the lemon. Finely chop the hazelnuts and parsley and add both to the small bowl
Get the pasta on
- Bring the large saucepan filled with salted hot water to a boil
- Add the penne and boil for 7-8 mins, until cooked, then drain
Make the sauce & pesto
- Add the garlic to the veg pan and cook for 1 min
- Stir in the cream, mustard, stock powder, half the goat's cheese and 200ml hot water
- Bring to a boil and simmer for 3-4 mins, until thickened and creamy. Add the spinach in the final 1 min and cook until wilted. Season to taste with salt and pepper
- Meanwhile, add 1 tbsp oil and the juice from 2 lemon wedges to the parsley and hazelnut bowl. Season with salt and mix well
Last bits & plate up
- Stir the cooked penne into the creamy sauce
- Serve the pasta into bowls. Crumble over the remaining goat's cheese
- Drizzle with the hazelnut pesto and garnish with the remaining lemon wedges
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