Pasta Primavera, A creamy, mouth-watering family meal

Every family dinner would be better if we could just have an indulgent, creamy yet nutritious pasta dish

Simple dishes that use up everything in your fridge are a dream for many adults. But what if that simple dish could be indulgent, nutritious, and loved by everyone in the family? What if your kids finish their plate and ask for more? That’s exactly what this Pasta Primavera brings to the table.

Origins of the Pasta Primavera

This dish is a healthier, lower-calorie version of the classic pasta primavera. Originally invented by Sirio Maccioni at Le Cirque in New York City, pasta primavera is typically indulgent, packed with heavy cream and butter. However, in my version, we ditch the dairy-heavy sauce and use cream cheese and cheese to create a lighter, tangier dish without sacrificing any of the flavors.

How is this version different from the classic Pasta Primavera?

Puritans will claim that my recipe is not a classic Primavera. While I agree to that claim, home meals are not always about culinary accuracy. In fact, for most of us meals are about a dish that everyone is excited to share; something comforting and indulgent, yet balanced and healthy. It represents the time we have as a family but also fulfils the essential function of nourishing us.

Let’s talk veggies. While the traditional recipe calls for peas, snow peas, broccoli, cherry tomatoes, courgettes, asparagus, and mushrooms, I say you can use any veggie that will stay slightly crunchy when cooked. Some of my favorites outside the usual suspects include bell peppers, carrots, spinach, and corn. Plus, a little heat from chili flakes, a squeeze of lemon, and fresh basil will add an extra kick!

Customizing Your Vegetables

Beauty of this pasta is its flexibility. The classic recipe uses peas, snow peas, broccoli, cherry tomatoes, courgettes, asparagus, and mushrooms, but any slightly crunchy vegetable works well. Some of my favorites include:

🔸 Crunchy & sweet: Sugar snap peas, baby corn, thinly sliced radishes, finely shredded cabbage
🔸 Mild but sturdy: Green beans, courgette ribbons, thinly sliced fennel
🔸 Earthy & robust: Roasted red peppers (chopped), lightly sautéed Brussels sprouts, celery
🔸 Peppery & fresh: Watercress or rocket (added at the end, off the heat)

However, last time, I used: broccoli, carrots, yellow bell pepper, peas, asparagus, spinach, cherry tomatoes, and corn and it turned out perfect!

Vegan/Dairy-free substitutions

For a creamy vegan version, I blend:

🔸 Silken tofu + 2 tbsp cashew cream (or 7-8 roasted cashews) + 1 tsp nutritional yeast

My nutritional yeast of choice is this Marigold Engevita Yeast Flakes with added B12

Nut-free and vegan option: Use coconut cream instead of the cashew cream, though this changes the flavor significantly.

Let’s dive into the recipe now!

What you need

(Serves 2)

Fresh Ingredients
🔸 2 carrots, chopped
🔸 1 yellow bell pepper, chopped
🔸 100 g peas
🔸 100 g asparagus (ends trimmed and chopped into 2-inch pieces)
🔸 75 g chopped spinach
🔸 12-15 cherry tomatoes, halved
🔸 30 g corn kernels

Spices, Herbs & Seasoning
🔸 1 tsp salt
🔸 2 tsp mixed herbs (or Italian seasoning)
🔸 2 tsp oregano
🔸 1 tsp chili flakes (optional, or more for extra heat)

Sauce

🔸 ½ tub of cream cheese (~120-140 g)
🔸 2 tbsp sharp cheddar, grated
🔸 3 tbsp extra virgin olive oil (or neutral oil)

Garnishing
🔸 1 tbsp lemon juice (fresh)
🔸 Fresh basil leaves, chopped
🔸 Freshly grated veggie parmesan (optional)
🔸 Pine nuts (toasted)

How to make Pasta Primavera

Preparing everything

1️⃣ Prep the Veggies
Chop all the vegetables (carrots, bell pepper, asparagus, spinach, cherry tomatoes). However, You can get creative here, use anything crunchy and fresh from your fridge!

2️⃣ Blanch the Peas and Asparagus
In a pot, boil the peas and asparagus for 2 minutes, then set aside.

3️⃣ Sauté the Veggies
Now, in a large pan, heat 2 tbsp olive oil (or any neutral oil). Add the bell peppers, corn, and carrots. Sauté for about 5 minutes on medium heat. The veggies should remain crunchy, not mushy. Turn off the heat and stir in the cream cheese, salt, and mixed herbs.

4️⃣ Prepare the sauce
Turn off the heat and stir in the cream cheese, salt, and mixed herbs. Now, the warmth from the vegetables will help the cream cheese melt and coat everything nicely. Grate 2 tbsp of cheddar cheese and mix it into the creamy veggie mixture.

Bringing the pasta together

5️⃣ Create the Tangy Twist
Meanwhile, in a separate pan, heat ½ tbsp of oil. Add 4 cloves of chopped garlic and sauté for a minute. Add the halved cherry tomatoes, oregano, and chili flakes (if using). Next, let the tomatoes cook until soft and juicy, about 3 minutes. Turn off the heat.

6️⃣ Cook the Pasta
Now, boil 1 liter of water in a separate pot. Add ½ tbsp salt and the pasta of your choice. Fusili works great, but use whatever you have. Shapes like orechhiette, tagliatelle, spaghetti, or penne are all fine options!

7️⃣ Bring Everything Together
Add the cooked pasta to the veggie-cream cheese mixture, along with the sautéed tomatoes and chopped spinach. If needed, add some reserved pasta water to get the desired sauce consistency.

Garnishing and serving

8️⃣ Finish and Garnish
Squeeze in fresh lemon juice, then toss in toasted pine nuts, fresh basil, and freshly grated veggie parmesan. Drizzle with extra virgin olive oil.

Serve it warm with a fresh salad or crispy, baked garlic bread.

Why You’ll Love This Recipe
✔ 30 minutes from start to finish; this is perfect for a weeknight dinner, especially before the big grocery shop!
✔ No heavy cream, but still indulgent and oh, so creamy
✔ A great way to use up all the veggies in your fridge

Next time you’re craving a healthier pasta dish that’s still rich, indulgent, and packed with flavor, give this Pasta Primavera a try. Let me know how it turns out—I’d love to hear your variations!

If you loved this pasta primavera and enjoyed it with your family, do let me know how it turned out in the comments below.

Also, of you loved this recipe, try other pasta recipes from this blog:

1. The Creamy Tomato-Burrata Pasta
2. The Indulgent Walnut Pesto Pasta
3. The easy-peasy oh, so creamy Aglio e Olio Pasta

Hope you enjoy these too!