Brussels Sprouts Pasta Sauce

    Brussels Sprouts Pasta Sauce


    12 people made this

    It's always hard to know how to serve Brussels sprouts but they are a very tasty and unfairly neglected vegetable. Try them in this simple vegetarian pasta.

    Serves: 4 

    • 250g angel hair pasta
    • 1 cup (250ml) water
    • 1 vegetable stock cube
    • 1/4 teaspoon dried tarragon
    • 1/4 teaspoon chilli flakes
    • 1/4 teaspoon dried oregano
    • 2 cups Brussels sprouts, halved
    • 1/2 cup green beans
    • 1 cup peeled and diced potatoes
    • 1 cup peeled and sliced carrots
    • 1/2 cup minced onion
    • 2 tablespoons water
    • 250g sour cream
    • 2 tablespoons cornflour
    • 2 tablespoons grated Parmesan cheese
    • salt and pepper to taste

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. In a large pot of salted boiling water cook pasta until al dente; drain immediately. Keep pasta warm.
    2. Meanwhile in a medium saucepan on high heat combine the cup of water, vegetable stock cube, tarragon, chilli flakes and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender.
    3. Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornflour. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.

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