Creamy garlic & sprout spaghetti
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is my go to weeknight dinner when I want something that feels indulgent but doesn't require hours in the kitchen. Creamy garlic and sprout spaghetti comes together in just 25 minutes, making it perfect for busy evenings. The Brussels sprouts give you a wonderful dose of vitamin C and fiber while adding a lovely nutty flavor and satisfying crunch. I love how the Boursin cheese creates that silky sauce without any heavy cream, and the walnuts bring an unexpected texture that makes this dish feel special. It's comforting, wholesome, and honestly costs very little to make.
Ella x
Ingredients
- 180 gramsessential spaghetti(Essential Spaghetti (dried))
- 1 tbspessential olive oil
- 2shallots(shallots, halved and finely sliced)
- 250 gramsessential brussels sprouts(Essential Brussels Sprouts, trimmed and shredded)
- 100 gramsboursin
- 1essential lemons(Essential Lemon, scrubbed, zest of all, juice of 1/2)
- 25 gramswalnuts(walnuts, toasted and roughly chopped)
Detail level
Instructions
- 1
Bring a large saucepan of salted water to the boil. Add the pasta and cook for 1 minute less than pack instructions. Just before draining, scoop out a mugful of the cooking water.
- 2
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the shallots and fry with a pinch of salt for 2 minutes, then add the sprouts and fry for another 3-4 minutes until softened but still vibrant green.
- 3
Add the spaghetti and 100ml pasta water to the pan and spoon in the Boursin. Toss together until you have a smooth, silky sauce. Add the lemon zest and a squeeze of lemon juice, then season, sprinkle over the walnuts and serve immediately
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