The Perfect Creamy Pasta Primavera: Quick and Easy

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers similar nutrients, while dried herbs are more affordable.

cherry tomatoes

🥗Healthier: sundried tomatoes

💰Cheaper: canned tomatoes

Sundried tomatoes provide intense flavor, while canned are cost-effective.

Boil salted water in a pot and add 2 cups of shells pasta; cook until almost done.

Drain and rinse the pasta with water, then set aside.

Grate Fontina and extra sharp cheddar cheese, approximately 1/4 to 1/2 cup each, and set aside.

In a large saucepan, heat 2 tablespoons of olive oil and some butter until melted.

Add spring onions, minced garlic, portobello mushrooms, asparagus, red pepper, and broccoli; sauté until vegetables start to soften.

Season with 1 teaspoon of salt, 1 teaspoon of smoked black pepper, and 1 teaspoon of oregano.

Add 1/2 cup of white cooking wine to deglaze the pan and cook off for about a minute.

Stir in almost 2 cups of milk and 1/2 cup of heavy whipping cream.

Add 2 teaspoons of cornstarch to thicken the sauce, then mix in the grated cheese.

Add frozen peas to the sauce and stir until thickened.

Combine the cooked pasta with the vegetable and sauce mixture, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens