Spring Pasta Primavera
- Easy
- Main, Vegetarian
- 50 minutes
- Serves 5
- Jump to Recipe
Explore BRITE Box’s delightful Spring Pasta Primavera recipe – it’s not only fun to make, but a joy to eat.
Discover the magic in every bite, create a delicious meal, and most of all, have fun.
You can create this recipe by following the instructions below.
Ingredients
- 2 tbsp olive oil
- 1 leek, finely chopped
- 3 cloves of garlic, crushed or chopped
- 250g pasta - penne, fusilli or similar
- 1 large or 2 small courgettes
- 200g cherry tomatoes
- 200g frozen peas
- 1 tsp mixed herbs
- 3 heaped tablespoons soft cheese with garlic and herbs
- 2 tbsp water
- Fresh basil to garnish (optional)
Equipment
- Chopping board, sharp knife, wooden spoon or spatula, frying pan, saucepan, spoon.
Allergens
- Dairy (cream cheese), Gluten (pasta)
Top Tip
Add any spring veg chopped up small to this delicious pasta dish.
Method
- Trim off the ends of the leek. Cut in half lengthways then chop into small pieces.
- Chop the courgettes into small pieces and quarter the cherry tomatoes.
- Heat the oil in a frying pan, add the leek and fry gently for 5 minutes.
- Boil the kettle for the pasta, add the water and pasta to a pan and simmer gently for 12-14 minutes.
- Add the courgettes and garlic to the leeks and gently fry to soften for 3-5 minutes.
- Stir in the cherry tomatoes and herbs. Gently fry for 3 minutes.
- Season with salt and pepper.
- Add the peas to the pasta for the last few minutes of cooking.
- Add the cream cheese to the vegetables and 3-4 tbsps of water. Stir in to create a creamy sauce.
- Drain the water off the pasta and peas.
- Mix the pasta and peas in with your creamy vegetable sauce.
- Serve with a little chopped fresh basil on top.
- Enjoy!
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