Brussels Sprouts and Mushroom Pasta Sauce

Kathy W


This recipe was given to me years ago. It is best with fresh Brussels sprouts. (Frozen Brussels sprouts can get too mushy.)


★★★★★ 1 vote

Stove Top


  • 1 lb
    fresh brussels sprouts, cleaned, trimmed and halved
  • 1 medium
    onion, chopped
  • 1 lb
    mushrooms, quartered
  • 2 Tbsp
  • ·
    salt and pepper to taste
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    dry mustard
  • 2 Tbsp
  • 1 1/2 c
    hot milk
  • 1/2 tsp
    prepared horseradish
  • 1/2 c
    parmesan cheese

How to Make Brussels Sprouts and Mushroom Pasta Sauce


  1. Steam brussels sprouts for 10-12 minutes until tender.
  2. In a skillet, over mediu-low heat, cook mushrooms and onion in the butter.
  3. Add salt and pepper, dill, tarragon and mustard.
  4. Sprinkle in flour, stirring as you sprinkle. Cook 2 minutes,sirring constantly.
  5. Gradually drizzle in the hot milk, stirring constantly.
  6. Cover and cook over very low heat 8-10 minutes, stirring occasionally.
  7. Stir in horseradish, brussels sprouts and cheese.
  8. Serve over pasta.

Printable Recipe Card

About Brussels Sprouts and Mushroom Pasta Sauce

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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