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Creamy Pasta Primavera with Roasted Vegetables

A Delicious Fiber Packed Pasta
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I’ve been in such a food rut lately, and this one recipe truly brought the joy of cooking back for me. It feels like a win-win for all of us — I get to make something delicious and nourishing, and the kids are more than happy with a pizza night while I make a bowl of creamy comfort for myself. If you’re looking for a pasta loaded with vegetables but that is still really satisfying – this is it!

This Creamy Pasta Primavera with Roasted Vegetables is flavorful, colorful, and surprisingly simple. It’s the kind of meal that reminds you why you love being in the kitchen.

You can watch me make it here. Hope you enjoy and don’t forget to tag me on @thechutneylife when you make it! Happy Eating!

Why You’ll Love This Pasta Primavera

This recipe is:

  • Packed with fresh roasted vegetables
  • Ultra creamy thanks to a touch of heavy cream + Pecorino Romano
  • A great way to clean out the veggie drawer- just about any veggie will be good here
  • Comforting but still feels light
  • Perfect for weeknights or meal prep
  • Kid-friendly (you can pulse the veggies in a food processor to “hide” them if you need to)
  • Great way to get in some good for you fiber

If you’re looking for an easy, veggie-forward pasta dish, this one ticks every box.

Tips for the Best Pasta Primavera

  • Cook pasta just shy of al dente so it finishes perfectly in the sauce.
  • For extra protein, add grilled chicken, shrimp, or chickpeas.
  • Use whatever veggies you have on hand – broccoli, asparagus, or spinach work great.
  • Leftovers store beautifully for next-day lunches.

Kitchen Tools Used in This Recipe

These are the exact tools that make weeknight cooking easier:

Looking for More Easy Pasta Recipes?

Creamy Pasta Primavera with Roasted Vegetables

Creamy Pasta Primavera with Roasted Vegetables

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PREP TIME: 15 Minutes
COOK TIME: 30 Minutes
The Chutney Life

Ingredients


  • 1/2 a small red bell pepper, sliced

  • 1 small red onion, sliced

  • 1 small zucchini, cut in half moon shapes

  • 8 oz mushrooms, sliced

  • 1 tbsp extra virgin olive oil

  • 1 tsp garlic powder

  • 1 tsp Italian seasoning

  • 1 tsp salt, divided

  • 1/4 tsp red chili flakes

  • 8 oz pasta, cooked just a few minutes shy of al dente (reserve 1/2 cup pasta water)

  • 1 tbsp butter 1 tbsp garlic, minced

  • 1/4 cup chopped sun-dried tomatoes

  • 1 tbsp Calabrian chilis

  • 1/3 cup green peas

  • 1 cup halved cherry tomatoes

  • 1/2 cup heavy cream

  • 1/2 cup grated Pecorino Romano

  • Handful of finely chopped parsley

Directions

Heat your oven to 450 degrees.

In a large bowl combine the red onion, bell pepper, zucchini, and mushrooms with the olive oil, garlic powder, Italian seasoning, red chili flakes and 1/2 tsp salt. Toss well and spread onto a baking sheet. Place in the oven for about 20-25 minutes until veggies look slightly charred. You can also put the oven on “broil’ to speed this process up -just be super vigilant so you don’t burn the veggies to a crisp! Alternatively you can char the veggies in batches on a cast iron skillet on the stove.

Meanwhile heat a large skillet with tall sides over medium heat and add the butter followed by the garlic. Once it’s fragrant, add the sun-dried tomatoes, halved cherry tomatoes, 1/2 tsp salt and cook for about 2 minutes. Add the Calabrian chilis, pasta, peas and cream. Mix well and simmer on low heat to help thicken the sauce and let the pasta continue to cook until it’s al dente (it will start to soak up some of the sauce). Add the pasta water followed by the pecorino Romano, mixing well as you go to help emulsify the sauce. Gently mix in the roasted vegetables. Taste and add additional salt if needed! Garnish with parsley & enjoy!

HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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Loved this. I subbed cherry tomato with 1 plum and subbed sun dried tomato with 2 spoons of barilla tomato pesto. Also used half n half to make it lighter. So good!!

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