Creamy vegetable pasta

    55 min

    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.

    18 people made this

    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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    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 US | 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 US | 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 US | Canada)