Emma Mykytyn Pasta Primavera Recipe
Fresh, green and ready in around 30 minutes, this pasta primavera is an easy spring dinner packed with asparagus, peas and leeks.
Pasta primavera is one of those simple dishes that feels bright, comforting and seasonal all at once. Primavera means spring, and this recipe makes the most of spring greens with a light, creamy sauce rather than anything too heavy.
If you like quick pasta dishes, you might also enjoy our easy pasta recipes, vegetarian recipes and healthy dinner ideas.
Why you’ll love this pasta primavera
- Ready in about 30 minutes
- Packed with green vegetables
- Vegetarian-friendly
- Great for spring and summer
- Easy to adapt with whatever veg you have
Ingredients
- 200g asparagus tips
- 170g peas, fresh or frozen
- 350g spaghetti, tagliatelle or linguine
- 175g leeks, trimmed and sliced
- 1 tbsp olive oil, plus extra to serve
- 1 tbsp butter
- 200ml fromage frais or crème fraîche
- Parmesan shavings, or vegetarian alternative, to serve
- Salt and black pepper
How to make healthy pasta primavera
1. Cook the vegetables
Bring a large pan of salted water to the boil. Place a steamer or heatproof colander over the pan and steam the asparagus and peas until just tender. Set aside.
2. Cook the pasta
Add the pasta to the boiling water and cook according to packet instructions. Before draining, reserve a mug of the pasta cooking water.
3. Soften the leeks
Meanwhile, heat the olive oil and butter in a large frying pan. Add the sliced leeks and cook gently for around 5 minutes until soft but not browned.
4. Make the sauce
Stir in the fromage frais or crème fraîche over a low heat. Warm gently and keep stirring so the sauce stays smooth. Add the cooked vegetables.
5. Toss everything together
Add the drained pasta to the pan and toss everything together. Use a splash of the reserved pasta water to loosen the sauce if needed.
6. Serve
Season with salt and black pepper, then serve with parmesan shavings and a drizzle of olive oil.
Recipe tips
- Use frozen peas to make this cheaper and easier.
- Swap asparagus for broccoli, courgette or green beans if needed.
- Add lemon zest for extra freshness.
- For a richer version, use crème fraîche instead of fromage frais.
- For a vegan version, use olive oil instead of butter, dairy-free crème fraîche and vegan cheese.
Pasta Primavera
Ingredients
- 200 g asparagus tips
- 170 g peas fresh or frozen
- 350 g spaghetti tagliatelle or linguine
- 175 g leeks trimmed and sliced
- 1 tbsp olive oil plus extra to serve
- 1 tbsp butter
- 200 ml fromage frais or crème fraîche
- Parmesan shavings or vegetarian alternative, to serve
- Salt and black pepper
Instructions
- Cook the vegetables
- Bring a large pan of salted water to the boil. Place a steamer or heatproof colander over the pan and steam the asparagus and peas until just tender. Set aside.
- Cook the pasta
- Add the pasta to the boiling water and cook according to packet instructions. Before draining, reserve a mug of the pasta cooking water.
- Soften the leeks
- Meanwhile, heat the olive oil and butter in a large frying pan. Add the sliced leeks and cook gently for around 5 minutes until soft but not browned.
- Make the sauce
- Stir in the fromage frais or crème fraîche over a low heat. Warm gently and keep stirring so the sauce stays smooth. Add the cooked vegetables.
- Toss everything together
- Add the drained pasta to the pan and toss everything together. Use a splash of the reserved pasta water to loosen the sauce if needed.
- Serve
- Season with salt and black pepper, then serve with parmesan shavings and a drizzle of olive oil.
What to serve with pasta primavera
This is lovely on its own, but you could serve it with a simple green salad, garlic bread or focaccia. For dessert, try something light and fruity such as our easy dessert recipes.
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FAQ
What is pasta primavera?
Pasta primavera is a vegetable pasta dish usually made with fresh seasonal vegetables and a light sauce. It is especially popular in spring.
Can I make pasta primavera ahead of time?
It is best served fresh, but leftovers can be cooled, stored in the fridge and eaten the next day. Add a splash of water when reheating to loosen the sauce.
Can I use different vegetables?
Yes. Courgette, broccoli, green beans, spinach, peppers and cherry tomatoes all work well.
Is pasta primavera vegetarian?
This version is vegetarian if you use vegetarian parmesan or a vegetarian hard cheese alternative.
Can I make this pasta primavera vegan?
Yes. Use olive oil instead of butter, dairy-free crème fraîche and vegan cheese.
