Creamy vegetable pasta

    Creamy vegetable pasta


    12 people made this

    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.

    Serves: 4 

    • 225g spaghetti
    • 250ml water
    • 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

    Prep: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 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.
    3. 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.

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