Creamy sprout, hazelnut & leek pasta - Good Food Middle East

Ingredients

• ½ tbsp rapeseed oil
• 3 leeks, halved and sliced
• 200g Brussels sprouts, ½ chopped and ½ quartered
• 2 garlic cloves, rushed
• 50ml low-salt vegetable stock
• 3 tbsp low-fat crème fraîche
• 350g short pasta (riciolli or fusilli work well)
• 1 tbsp grated parmesan or veggie alternative
• 1 lemon, zested
• ½ small bunch of parsley, finely chopped
• 1 tbsp chopped hazelnuts, toasted