This vegetable pasta primavera recipe is versatile and easy, made with creamy cauliflower sauce and any vegetables you have in the kitchen! You can add meat if you’d like, or make it dairy-free or gluten-free if you need to.
Have you ever tried “sneaking” vegetables into dinner and gotten caught?
I have, which is 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.
That’s because you CANNOT TASTE the hidden vegetables in pasta primavera!! You simply get full bellies and empty plates to prove how good this super easy meal is!
What is Pasta Primavera?
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 warm, rich, and filling.
- Quick. Resident chefs love it because it can come together in less than 20 minutes
- Versatile. It can be made with whatever spring vegetables are in the fridge (including the random leftover ones). Perfect for all seasons. For example, you can use vegetables like yellow squash & tomatoes in the fall, broccoli & carrots in the winter, and artichoke, zucchini & peppers in the spring and summer!
- Vegetable-based. Although it looks like a buttercream sauce, it’s really a vegetable-based sauce.
- Meat optional. Add grilled chicken for your meat lovers!
Ha! Take THAT anti-vegetable picky eaters!
Ingredients for Delicious Pasta Primavera
This recipe calls for amazing and delicious real food ingredients:
- Long noodle pasta
- Butter
- Garlic and onion
- Fresh or frozen vegetables
- Creamy cauliflower sauce
- Shredded white cheese
- Basil leaves
- Salt and pepper to taste
- Parmesan cheese, for topping
- Crushed red pepper (optional)
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 bag for just 1¢!! (Get your penny bag of salt on this page.)
How to Make Vegetable Pasta Primavera
Making a large bowl of vegetable pasta primavera is super easy. Simply:
Step 1. Sauté vegetables in melted butter and garlic.
Step 2. Boil noodles in a large pot of boiling salted water, drain and add creamy cauliflower sauce.
Step 3. Toss noodles into the skillet with the veggies and season (maybe add salt, but definitely black pepper!).
Pasta Primavera FAQs
Can I use other vegetables?
Absolutely! Use whatever vegetables you have on hand. Some delicious additions would be asparagus, bell pepper, red onion, green beans, or broccoli florets!
What’s the best type of pasta to use in pasta primavera?
I like to use long pasta noodles. Short pasta noodles like penne pasta is a great choice too!
Can I add chicken or shrimp?
This pasta primavera is very versatile, chicken or shrimp can be added.
How long does pasta primavera last in the fridge?
Pasta primavera can be stored in an airtight container in the refrigerator for up to 4 days.
Recipe Notes for Creamy Pasta Primavera
This recipe can be easily tailored to suit two allergy needs:
- Dairy-free: Omit all cheese, add extra water and/or creamy cauliflower sauce to achieve desired consistency. Season with salt and pepper as needed.
- Gluten-free: Use gluten-free pasta.
- This dish is SUPER frugal. It’s less than $5 when you use fresh, in-season vegetables, but it can be even less expensive if you use a bag of frozen mixed vegetables. Better yet, use homegrown cauliflower in the creamy cauliflower sauce and other homegrown veggies from the garden to make this dish for only the cost of the pasta!
- You can be versatile with flavors. This recipe doesn’t call for olive oil, but feel free to add a splash of leftover white wine (if you have it), or even lemon juice for extra zing!
More Meatless Dinner Recipes
Fight Inflation Workshop
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Watch How to Make Homemade Vegetable Pasta Primavera
Vegetable Pasta Primavera
This vegetable pasta primavera recipe is versatile and easy, made with creamy cauliflower sauce and any vegetables you have in the kitchen! You can add meat if you’d like, or make it dairy-free or gluten-free if you need to.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 pound long noodle pasta (spaghetti or fettuccine recommended)
- 3 Tbsp unsalted butter
- 2 cloves of garlic, finely chopped
- 1 onion, finely diced
- 2–4 cups of fresh or frozen vegetables (carrots, broccoli, asparagus, peas, bell peppers, onions, corn, green beans, etc.)
- 1 cup of creamy cauliflower sauce (recipe below)
- 1/2 cup shredded white cheese (Swiss or Monterey Jack recommended)
- 3–6 fresh basil leaves, or 1 Tbsp dried
- Salt and pepper to taste
- Parmesan cheese, for topping
Creamy Cauliflower Sauce
- 1 head of cauliflower
Instructions
- Fill a large pot with water. Season with salt and bring the water to a boil. Cook noodles al dente according to the directions on the package.
Make creamy cauliflower sauce
- Fill a large pot with water and bring it to a boil.
- Meanwhile, chop the cauliflower into quarters. Chop off the florets and cut the stems into approximately 1″ pieces so that the cauliflower cooks uniformly.
- Place chopped cauliflower into a steaming basket and steam for 5-10 minutes, until the stems can be easily poked through with a fork.
- 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.
Make the Primavera
- Meanwhile, melt butter in a large skillet. Add chopped garlic and onion and cook on low until garlic is light brown and onions are slightly translucent.
- Add vegetables including broccoli stems (if using), except florets, and cook until just barely tender.
- Mix in 1 cup of creamy cauliflower sauce, and shredded cheese and stir until cheese melts. Add water from the noodles, 1/4 cup at a time, as needed to thin the sauce. Keep the sauce on low until the noodles are done.
- When the noodles are done, combine them with the sauce, fresh basil, and florets in the skillet. Toss to coat the pasta well. Season with salt and pepper, and serve hot with freshly shredded Parmesan cheese.
Notes
- For Dairy-free: Omit all cheese, add extra water and/or creamy cauliflower sauce to achieve desired consistency. Season with salt and pepper as needed.
- For Gluten-free: Use gluten-free pasta.
Nutrition
- Calories: 426
Also looks like a keeper! I may just omit the pasta. 🙂