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veggie primavera pasta recipe with asparagus and peas and a thick and creamy sauce that is vegetarian and can be gluten free.

Pasta Primavera with Asparagus and Peas

Kelly Jensen
Pasta Primavera with asparagus and peas is a great recipe with fresh spring produce in a light and creamy sauce. A fantastic and simple dinner with healthy, whole, and seasonal ingredients. I love this spring pasta recipe because it uses two of my favorite vegetables: peas and asparagus. Enjoy this spring pasta primavera with easy homemade garlic knots or a thick slice of 4-ingredient bread.
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Pasta
Cuisine American
Servings 8
Calories 243 kcal

Ingredients
  

  • 12 ounces pasta gluten free
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 1 sweet onion diced
  • 1 lb mushrooms chopped
  • 1 cup frozen peas
  • 1 lb asparagus chopped with woody ends of stems removed
  • 1/2 cup half and half
  • 1/2 cup milk of choice
  • Sea Salt and Black Pepper

Instructions
 

  • Bring a large pot of water to a boil. Add the pasta and cook to package instructions. Once pasta is cooked, drain and set aside.
  • In another large pot, heat the olive oil over low heat. Add the garlic and onions, and sauté for about 5 minutes until the vegetables begin to soften.
  • Add the mushrooms and asparagus, and sauté for an additional 5 minutes.
  • Add the peas, cashew cream, the reserved pasta water, and almond milk, and bring to a slow boil. Reduce heat and simmer until asparagus are tender, stirring frequently until sauce begins to thicken. Add salt and pepper to taste.
  • Add the pasta into the sauce, and stir until well combined.
  • Serve hot, with garlic bread and a salad!

Nutrition

Calories: 243kcalCarbohydrates: 41gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 38mgPotassium: 483mgFiber: 4gSugar: 6gVitamin A: 621IUVitamin C: 13mgCalcium: 71mgIron: 2mg
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