Next up in our series of one-pot pasta dishes is a classic Pasta Primavera. This quick and easy combination of linguine and fresh vegetables makes the perfect creamy pasta dish to serve at a dinner party, or just as a light and speedy weeknight meal. And you’ll save extra time on the washing up, too!

Servings: 4


4 cups broth of your choice
280g linguine, uncooked
280g broccoli florets
1 small onion, diced
110g mushrooms, sliced
400g asparagus, chopped
4 garlic cloves, minced
½ teaspoon red pepper flakes
1 teaspoon olive oil
1/2 cup parmesan cheese, grated, plus extra for serving
1/4 cup heavy cream
3 tablespoons fresh parsley, finely chopped

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In a large pot over high heat, add the broth, broccoli, linguine, onion, asparagus, red pepper flakes, garlic cloves, and olive oil. Season well with salt and pepper. Cook for a few minutes before adding the sliced mushrooms and bringing to the boil. Once boiling, reduce the heat to medium and cook for 10 minutes until the pasta is soft and tender. Keep tossing and stirring with tongs.

Add the parmesan cheese, heavy cream, and the parsley. Cook for another 3 minutes while tossing continuously. The liquid should all be absorbed, if not, let the pasta sit on low heat for a couple more minutes. Transfer to serving bowls and serve with the extra grated parmesan cheese. Enjoy.

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