Lentil pasta with leeks and shredded Brussels sprouts – Food & Home Magazine
This dish combines the earthy flavour of lentil pasta with the sweetness of sautéed leeks and the nutty, slightly crisp texture of shredded Brussels sprouts.
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Cooking tools:
- Citrus press
- Grater
- Skillet
- Chef's knife
- Cutting board
- Pot
- Colander
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- olive oil, to fry
- 4 leeks, rinsed and chopped
- 2 garlic cloves, peeled and minced
- 300g Brussels sprouts, shredded
- 125ml (½ cup) fresh cream
- 125ml (½ cup) milk
- 25ml (5 tsp) chicken stock granules
- salt and freshly ground black
- pepper, to taste
- squeeze lemon juice
- 250g red lentil pasta
- microherbs, to garnish (optional)
- Parmesan, freshly grated
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