Brussels Sprouts Pasta Sauce

    55 minutes

    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.

    12 people made this

    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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    Reviews in English (14)


    No one in my family liked this recipe. I won't be making it again.  -  03 Apr 2001  (Review from Allrecipes USA and Canada)


    I kept everything the same in this dish except that I sauteed the veggies instead of boiling them and substituted the tarragon for a bunch of minced garlic. I have never loved brussel sprouts (I like all veggies but cabbage), however, my kids like them so I have been trying to learn I really LOVED this dish. It tasted rich and creamy.  -  18 Jan 2011  (Review from Allrecipes USA and Canada)


    This recipe is delicious! I did make a few adjustments, but mostly to accomoodate what I had on hand and for quantity. I had brussel sprouts that I wanted to use and changed the rest of the vegetables. I used sliced carrots and sliced red peppers. I also sauteed the brussel sprouts and carrots, since they are harder in texture in a bit of olive oil and garlic first - and then continued with the recipe, adding vegetable broth (instead of water and bouillion). I like a lot of sauce, so I increased the liquid amount to 1 1/2 cups and I think this actually results in a good generous serving for 2 - instead of 4. I didn't have tarragon - substituted sage. Also added white pepper to the liquid mix. I also had whipped cream cheese on hand instead of sour cream, so I used that. My teenaged daughter cleaned her plate and I'm enjoying the final bites of mine right now!Just had to write right away since the reviews seemed so so and this was not my experience. I think the outcome would be very similar even if you used all of the ingredients in the recipe, except for the quantity of the sauce.  -  29 Oct 2008  (Review from Allrecipes USA and Canada)