Caramelised Leek, Crispy Sprout & Parmesan Spaghetti Recipe

There’s something magical about a pasta that’s simple enough for a Tuesday night but fancy enough to serve when friends pop over.

Our Caramelised Leek, Crispy Sprout & Parmesan Spaghetti is exactly that - silky strands of spaghetti tossed with sweet, golden leeks, crispy roasted Brussels sprouts, and a generous snowfall of Parmesan (or nutritional yeast if you’re dairy-free).

It’s cosy, it’s quick, it’s packed with veg… and it’s the perfect “it's cold outside, let’s comfort ourselves with carbs” kind of dinner.

1 x leek (white and tender greens)
1 x zucchini
200g brussels sprouts
Extra virgin olive oil
1/3 cup grated Parmesan - use nutritional yeast for dairy free!
3/4 cup pasta water from cooking the spaghetti
Spaghetti - there will be enough sauce for 2-3 serves (wholemeal for extra fibre and nutrients)
Optional: Serve with your choice of protein

Trim and wash any dirt out of the leek.
Finely slice the leek and zucchini (or grate).
Drizzle heavy bottom (cast iron) pan with generous extra virgin olive oil
Place leek and zucchini in the pan.
Cook on a medium heat until softened and caramelised.
Remove from heat when ready.
Wash and halve Brussels spouts.
Roast in the air fryer for 15 minutes at 180°C (or you can do in the oven).
Make sure they are golden and crispy.
Bring a pot of salted water to the boil.
Cook spaghetti until al dente.
Before draining the pasta, add 3/4 of a cup of pasta water to the leeks.
Drain spaghetti and add to leeks.
Put the pan back on the heat tossing the leeks through the spaghetti
Heat until all the liquid has soaked up.
Grate parmesan or cheese of choice and stir through spaghetti.
Season with salt and pepper.
Add the crispy Brussels sprouts, an extra sprinkle of cheese.
Ready to serve!