Do you ever have left over veggies in the bottom of the fridge? Yeah, me too. Supermarkets sell family packs of vegetables, but as a couple we just don’t need 500g of baby spinach in a salad for two. This is where pasta primavera comes in very handy. It’s one of those throw together dishes which is different every time depending on what vegetables you have to hand. I’m pretty sure it’s not a traditional pasta primavera and purists would probably turn their noses up at it, but we love it. It uses up all the veggies that would otherwise go to waste and tastes great.
- 1 small onion, chopped
- 1 clove garlic, crushed, or 1 teaspoon garlic paste
- 1-2 tablespoons butter
- 150ml single cream
- 2 heaped teaspoons dijon mustard
- 250g pasta
- Around 300-400g of whatever veggies you have to hand, chopped if needed. The pictured version used broccoli, beans and baby spinach, but we’ve also had it with asparagus, capsicum, carrot, bok choi, snow peas and mange tout.
- Heat butter in frying pan and fry onion and garlic until translucent.
- Cook pasta according to packet directions adding any vegetables that need to be boiled (eg broccoli or beans) for the last few minutes of cooking time.
- Add other veggies to the frying pan and cook until wilted or al dente. Then add cream and mustard, stirring to combine.
- Add the pasta and boiled vegetables to the pan, stir to combine and heat through gently.
It reheats OKish, but is not suitable to freeze.