Pasta Primavera

Farfalle pasta tossed with roasted veg and cream served alongside grated Parmesan cheese


Over the holiday season, I happily indulged in every craft beer and every pork product the United Kingdom had to offer and why not?  After all, I flew all at that way (15 hours in a plane!) with a toddler and I deserved weeks of treats for that.

However, as soon as we touched down in Malaysia, I knew the party was over.  No more pig based gluttony.  No more guzzling ale.  Time for a healthy change focusing on health and wellness.

For me this means more veggie and fruit intake and more meatless meals.  AND the quicker the meal, the better as it allows for less time in the kitchen and more in the local gym.

It is for all of these reasons that I love this recipe so much.  Not only is it delicious but it is quick to make and filled with vegetables oven roasted in olive oil and thyme.  Just do a little chopping, shove things in the oven and mix with some cooked pasta and cream.  Voila!  A tasty one pot dinner for the whole family.  Add some chicken or shrimp for protein (if you want) and you’ve got yourself a well-rounded meal nobody could refuse.


Farfalle pasta tossed with roasted vegetables and cream


Farfalle pasta tossed with roasted vegetables and cream served alongside grated Parmesan cheese

Pasta Primavera

  • Author: Spicepaw
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x


Pasta tossed with cream and an assortment of vegetables roasted with olive oil and fresh thyme. Great for a healthy weeknight family dinner. #healthyrecipes #pasta #vegetables #vegetarian #easydinners #midweekmeals



  • 1 head of garlic (cloves removed and stems cut off)
  • 1215 button mushrooms
  • 1 red bell pepper
  • 12 dozen cherry tomatoes
  • handful of fresh green beans
  • 1/3 cup of peas (fresh is best but if you are in a pinch, frozen does just as well)
  • 2 TBSP fresh thyme leaves
  • 68 TBSP of extra virgin olive oil
  • 500 g bowtie or penne pasta
  • 250 ml cream
  • Parmesan cheese for dusting


  1. Preheat oven to 220 C/ 450 F.
  2. Wash all vegetables.
  3. Half the mushrooms and cherry tomatoes.
  4. Cut green beans and red bell peppers into bite size pieces no bigger than 1 in/ 2 cm.
  5. Remove garlic cloves from skins and cut off the rough stems.
  6. Lay all vegetables (mushrooms, cherry tomatoes, green beans, peas, red bell pepper and garlic cloves) out on a baking tray.
  7. Drizzle with olive oil, sea salt, freshly cracked pepper and fresh thyme leaves.  Toss the evenly coat.
  8. Place in the oven and roast for 20 minutes or until vegetables are cooked to your liking.
  9. Meanwhile, bring a large pot of water to boil and cook pasta according to directions.  You’ll want it slightly al dente so that it won’t break off and lose its shape when tossed with the sauce.  ALWAYS make sure to salt the pasta water.  My recommendation is 1 tbsp of sea salt per 2 liters.  It should taste like salty soup.
  10. When pasta is cooked to your liking, drain and set aside.
  11. Bring cream to a boil in a large pot over medium high heat.
  12. When bubbly, add cooked pasta and roasted veg.  Make sure to include any roasting juices let over in the pan.
  13. Toss to combine and serve with a dusting of good cheese like fresh Parmesan or Asiago cheese.

  • Category: Pasta, Vegetarian
  • Cuisine: American

Keywords: Pasta Primavera, Vegetarian, Vegetables, pasta, easy








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