About this recipe:A simple pasta dish, which is packed full of vegetables. Brussels sprouts, green beans, potatoes and carrots are served over spaghetti in a creamy sauce. Garnish with grated Parmesan, if desired.
1 cube vegetable stock
1/4 teaspoon dried tarragon
1/4 teaspoon crushed chillies
1/4 teaspoon dried oregano
175g Brussels sprouts, halved
75g green beans
150g peeled and diced potatoes
125g peeled and sliced carrots
80g finely chopped onion
2 tablespoons water
225ml soured cream
2 tablespoons cornflour
2 tablespoons grated Parmesan cheese
salt and pepper to taste
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Method Prep:25min › Cook:30min › Ready in:55min
In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
Meanwhile in a medium saucepan on high heat, combine 250ml water, vegetable stock, tarragon, crushed chillies and oregano. Bring the mixture to the boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the heat down to medium and let the vegetables cook until tender.
Stir the 2 tablespoons of water into the vegetable mixture and add the soured cream and 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.