Easy Pasta Primavera | 30 Minute Meatless Meal! (+Video)

This easy pasta primavera recipe is loaded with veggies and comes together fast! Made lighter with a creamy cauliflower sauce, it’s a great option for a simple meatless meal.

Have you ever tried “sneaking” vegetables into dinner and gotten caught?

And then suddenly, no one wants to finish what they were just eating and enjoying?

I’ve been there.

That’s why I love this pasta primavera so much. The post-dinner conversation goes something like this:

Your Family: Mmm…this is really good! Thanks for cooking dinner!

You: (thinking to yourself: Hehe. It’s vegetables.) Well, thank you! And you’re quite welcome.

I don’t believe in hiding veggies all the time – I think trying a variety of produce and different cooking methods can help everyone find delicious healthy foods they enjoy. But sometimes, it’s nice to know that we’re getting a little bit of an extra veggie boost.

So, if I can hide an extra veggie and the meal still tastes amazing? I’m going to do it.

Like the hidden vegetables in this pasta primavera recipe. You won’t even know they’re there! You’ll simply get full bellies and empty plates.

WHAT IS PASTA A LA PRIMAVERA?

Pasta a la primavera (or simply pasta primavera) is a fancy name for “pasta dish with vegetables and a buttercream sauce.” Many love it because it is:

• Comfort food. The family loves it because it’s a warm, rich, and filling pasta dish.
• Quick. Resident chefs love classic pasta primavera because it comes together in less than 20 minutes.
• Versatile. It can be made with whatever spring vegetables are in the fridge (including the random leftover ones). But it’s perfect for all seasons – you can use fresh vegetables like yellow squash and tomatoes in the fall, broccoli and carrots in the winter, and artichokes, zucchini, and peppers in the spring and summer!
• This dish is SUPER frugal. It’s less than $5 total when you use fresh, in-season vegetables, but it can be even less expensive if you use a bag of frozen mixed vegetables. Garden fresh veggies mean you can make this dish for only the cost of the pasta!
• Meat optional. Add grilled chicken for your meat lovers or have pasta primavera as your meatless meal for the week!
• Vegetable-based. Although it looks like a buttercream sauce, it’s really a rich and creamy vegetable-based sauce.

Ha! Take THAT anti-vegetable picky eaters!

PASTA PRIMAVERA RECIPE INGREDIENTS

This pasta primavera recipe calls for amazing and delicious real food ingredients:

• Long Noodle Pasta. Fettuccine or spaghetti pasta are easy to find at the supermarket. Angel hair pasta is another great choice!
• Unsalted Butter. To sauté the onions and garlic, and to add to the richness of the dish.
• Garlic and Onion. These give you a great base flavor to build on.
• Fresh or Frozen Vegetables. These are the veggies you’ll be able to see in the finished dish. Carrots, broccoli, asparagus, frozen peas, red bell pepper, corn, green beans, mushrooms, cherry tomatoes, yellow squash, medium zucchini…choose what you like and what you have on hand.
• Creamy Cauliflower Sauce. These are the hidden veggies I was talking about – no one will realize this yummy primavera sauce is made of vegetables!
• Shredded White Cheese. Swiss or Monterey Jack are both yummy here.
• Basil. Use 3 to 6 fresh basil leaves or 1 Tablespoon of dried basil.
• Salt and Pepper. To taste.
• Parmesan Cheese. For topping the pasta and vegetables.
• Crushed Red Pepper Flakes (optional). If you like your pasta & vegetables recipes to have a bit of a kick!

This recipe doesn’t call for olive oil, but feel free to add it, or a splash of leftover white wine (if you have it), or even fresh lemon juice for extra zing!

Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)

HOW TO MAKE VEGETABLE PASTA PRIMAVERA

Making a large bowl of vegetable pasta primavera is quick and easy when you follow these simple instructions.

Make the pasta.

Step 1. Bring a large pot of salted water to a boil. Cook noodles al dente according to the directions on the package.

Make the creamy cauliflower sauce.

Step 1. Fill a large pot with water and bring it to a boil.

Step 2. Meanwhile, chop the cauliflower into quarters. Chop off the florets and cut the stems into approximately 1″ pieces so that the cauliflower cooks uniformly.

Step 3. Place the chopped cauliflower into a steaming basket and steam for 5-10 minutes, until the stems can be easily poked through with a fork.

Step 4. Remove cauliflower from the basket, and place it in a blender or food processor. Puree the cauliflower until it is smooth, adding water only if necessary.

Note: You can do this step ahead of time and store the creamy cauliflower sauce in an airtight container in the refrigerator for a day or two (or make a big batch and freeze it in 1-cup portions – you’ll want 1-2 cups for this recipe). The sauce may separate slightly when stored, so stir it before using it.

Make the primavera.

Step 1. Meanwhile, melt the butter in a large skillet. Add the chopped garlic and onions and cook on low until the garlic is light brown and the onions are slightly translucent.

Step 2. Add all the vegetables, including broccoli stems (if using), except broccoli florets, and cook until just barely tender.

Note: You can chop the veggies ahead of time and store them in the fridge for a day or two for even easier meal prep the night you’re cooking!

Step 3. Mix in 1 cup of creamy cauliflower sauce and shredded cheese and stir until cheese melts. Add water from the noodles as needed, ¼ cup at a time, to thin the sauce. Keep the sauce on low until the noodles are done.

Step 4. When the noodles are done, combine the drained pasta with the sauce, fresh basil, and broccoli florets in the skillet. Toss to coat the pasta well and heat the broccoli. Season with salt and pepper and serve hot with freshly grated Parmesan cheese.

Leftover pasta primavera can be stored in an airtight container in the refrigerator for up to 4 days.

SIMPLE SWAPS FOR CREAMY PASTA AND VEGETABLES

This creamy pasta and vegetables recipe needs to be on your next meal plan! Use these simple swaps to help fit your specific nutrition goals.

• Dairy-free: Replace butter with extra virgin olive oil. Omit all cheese and add extra water and/or Creamy Cauliflower Sauce to achieve the desired consistency. Season with salt and pepper as needed.
• Gluten-free: Use gluten-free pasta.
• Swap your pasta.
  • Use a higher protein pasta like Banza to boost the protein.
  • Add even more veggies by using zucchini noodles instead!
  • Don’t forget to measure your portions! A typical portion of pasta is 2 oz measured before cooking.
• Pick the veggies with the most protein. Edamame, peas, asparagus, broccoli, and spinach are some of the higher-protein vegetables.
• Add more lean protein to your plate. Boneless skinless chicken breasts or thighs are an easy addition.

LINGUINE PRIMAVERA FAQS

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