Brussels sprouts pasta surprise [Recipe]


Chef chopping Brussels sprouts

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If you’re bored of boiling, steaming or even roasting your Brussels sprouts, but still want to get the benefits of this cruciferous veggie, then we have a pasta recipe that is sure to knock your socks off. It might also persuade those who aren’t huge fans of sprouts to give them a go.

Brussels sprouts — along with broccoli, cauliflower, kale, cabbage and bok choy — are rich in vitamins, minerals, fiber and phytochemicals, the latter of which are chemical compounds that exist in vegetables, fruit, beans and grains. According to the American Cancer Society, familiar phytochemicals include beta carotene, folic acid and vitamins C and E.

No time like the present, then, to start adding or upping your servings of veggies that are good for you.



  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3-5 large cloves of garlic, minced
  • 1 medium yellow or white onion, chopped
  • 2 tablespoons parsley, either fresh, finely chopped or dried
  • 1 tablespoon oregano, ground
  • 1 teaspoon basil, dried
  • 1 teaspoon turmeric, ground
  • 1 package of Brussels sprouts, chopped
  • 1 package of green beans
  • 1 cup chopped spinach
  • 2 vegetarian Italian-style sausages, chopped (meat eaters can substitute sweet sausage or even chicken)
  • 2 tablespoons skim milk
  • 2 cups cooked whole wheat pasta, drained with 1/4 water reserved
  • Salt to taste


Nota bene

First things first. If weight loss is on your menu of resolutions, then keep in mind that the recommended serving size of cooked pasta for one person is 1/2 cup. Doesn’t sound like much, so you’ll definitely want to pile on those veggies and "beef" it up, if you will.

Second things next. In this recipe, the green beans are boiled for about 8 to 10 minutes, then halved and thrown into the pan with the veggie mixture. If you prefer them on the crunchy side because you love getting your al dente on, then by all means, don’t boil them.

Last things not least. It’s a good idea to prep all your veggies before you begin. Keep in mind that you have to remove the outer leaves and stems of the sprouts and chop them up. You don’t want to burn the onion and garlic because you’re taking too long chopping everything else up. 



  1. Fill a pot with water and bring to a boil. Add pasta with a bit of oil so it doesn’t stick. Drain when it’s how you like it. Reserve 1/4 cup of water. Set pasta aside.
  2. While it’s boiling, add oil and butter to pan over low flame. Add the garlic and onion. Stir gently, letting the mixture cook until the onion is translucent, at least 3 minutes and no more than 5.
  3. Add parsley, oregano, basil and turmeric, stirring to make sure the herbs and turmeric coat the onion and garlic thoroughly.
  4. Add the chopped sprouts, again stirring so everything is mixed nicely. Let this cook about 4 minutes before adding chopped spinach and halved green beans.
  5. Add the chopped vegetarian sausage. Bring the flame up slightly so it’s medium-low and cook until the sausage pieces go brown. Lower the flame again.
  6. Add the milk and reserved water. Stir and turn off the flame.
  7. Pour this mixture onto the pasta, mix thoroughly and serve. Top with grated Parmesan if you like.


Serves 4.