Creamy sprout spaghetti

It couldn’t be easier to make the most of this classic Christmas veg. And when it’s cooked in this rich, cheesy sauce, with a delicious crunchy topping, even the most committed sprout-hater will be converted!

Ingredients

Serves: 4

Ready in: 15 mins

• 300g Co-op Spaghetti
• 1½ tbsp Co-op Olive Oil
• 400g Brussels sprouts, sliced
• 2 garlic cloves, sliced
• Pinch of dried chilli flakes
• 200g tub Co-op Soft Cheese
• 6 tbsp Co-op Fresh Semi-Skimmed Milk
• Zest of ½ lemon
• 40g Cheddar or vegetarian hard cheese, grated
• Handful parsley, chopped

Method

1. Cook the spaghetti according to pack instructions.
2. Meanwhile, heat 1 tbsp of the oil in a large frying pan. Cook the sprouts, until golden and tender, turning halfway (you may have to do this in 2 batches). Remove from the pan and set aside.
3.  Heat the remaining oil in the pan. Add the garlic and chilli flakes, and cook for a minute.
4.  Take the pan off the heat, then stir in the soft cheese and milk until combined. Return the pan to the heat, tip in the sprouts and warm through.
5.  Add the drained pasta to the sauce, along with the lemon zest and half the grated cheese. Toss to combine, then take off the heat and add the parsley.
6.  Divide the pasta between 4 shallow bowls, top with the rest of the grated cheese and serve.