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Creamy Pasta Primavera

35 mins

350g dried pasta

spray oil for cooking

1 (150g) onion, sliced thinly

2 cloves garlic, crushed

1 (120g) zucchini, sliced thinly

1 bunch (175g) broccolini trimmed, chopped

1 bunch (180g) baby asparagus trimmed, sliced diagonally

1 cup (130g) sugar snaps, trimmed

1 cup (120g) frozen peas

375ml light evaporated milk

1 tbsp cornflour

1 tbsp wholegrain mustard

1 tsp finely grated lemon zest

⅓ cup (25g) shaved parmesan

Step by step
  • 15 mins
  • 20 mins
  • 35 mins
    Time total
  • Instructions

    1. Cook pasta according to directions on packet, drain and keep warm.
    2. Heat large deep frying pan, spray with oil. Add onion and garlic, cook for 3 minutes on low heat, or until softened. Over high heat, add zucchini, broccolini, asparagus, sugar snaps, and peas, cook a further 5 minutes, or until vegetables are just tender.
    3. Meanwhile in a medium jug, whisk light evaporated milk and cornflour until smooth, stir in mustard and zest. Add mixture to frying pan and simmer for 1 minute or until sauce has thickened slightly and vegetables are cooked.
    4. Stir through pasta, and serve topped with parmesan cheese.