Connect with us

Cheesy Vegetarian

15 Minute Creamy Pasta Primavera

This creamy pasta primavera is a quick and easy 15 minute dinner that’s packed with fresh veggies, with a creamy, cheesy sauce.

Pasta primavera with vegetables and a creamy sauce in a pan.

By the time it gets to dinner time, and the whole household is tired and hungry, I need something easy that can be cooked quickly. This 15 minute creamy pasta primavera is one of my favourite quick dinners. It’s packed with veg, full of different flavours and textures, and I can adapt the recipe to use up whatever’s in the fridge!

A portion of pasta primavera with lots of vegetables in a bowl.

15 minute dinner

I love super quick dinners, and it looks like you guys do too – my 15 minute mushroom stroganoff is still one of my most-viewed recipes ever. You are my people.

This pasta primavera ticks all the boxes:

  • it’s quick
  • it’s easy
  • it’s delicious
  • it uses whatever veg you have on hand
  • it can be adapted to your family’s tastes

Isn’t that just perfect? Pasta, veggies, and a cheesy sauce, in just 15 minutes. Bingo.

A fork taking a scoop of pasta primavera from a bowl.

What is pasta primavera?

In case anyone’s wondering what the ‘primavera’ part of this recipe title is all about – it’s Italian for ‘spring’. As you can probably guess, pasta primavera is usually made with lots of fresh spring vegetables. It’s full of vibrant colours and crunch.

I’m aware that it’s actually summer as I’m writing this (though the weather here would like us to believe otherwise), but that’s the great thing about pasta primavera. You don’t need to feel limited to just using certain vegetables – you can use whatever veggies you like.

Just use whatever’s in season / whatever’s your favourite / whatever you happen to have in the fridge and freezer. It always works out well.

A portion of pasta primavera in a bowl.

What is primavera sauce made of?

A classic primavera sauce is made with butter, cream and cheese (doesn’t it sound dreamy?!). However, since I rarely have cream in the fridge, and I don’t like buying ingredients just for one recipe (the rest of the tub always ends up going to waste!), I use something else: cream cheese!

As the cream cheese melts into the warm vegetables, it creates an incredible silky, glossy sauce.

I usually use the garlic and herb stuff, as it automatically brings a lovely flavour to the pasta primavera, with no extra effort from me.

Pasta cooked with frozen sweetcorn and frozen spinach.

How to make pasta primavera

Step 1: Boil the pasta with frozen veg

Begin by cooking the pasta. I always like to add some frozen veg to my pasta, as they cook together in the same time, and it’s a low effort way to get some extra veg into your dinner.

This time, I used frozen sweetcorn and frozen spinach. I like the blocks of finely chopped spinach, as the little pieces stick to the pasta, and it gets some extra goodness into my kids without them even noticing it.

Other frozen vegetables you could use include frozen peas, peppers, mushrooms, or anything else you enjoy. I’m personally not a huge fan of frozen broccoli or frozen carrots, as they often have a bit of an odd texture. But just use your favourites.

Vegetables being sautéed in a frying pan.

Step 2: Cook some extra veg in a frying pan

While the pasta’s cooking, sauté some other vegetables in a pan.

I always aim to get as many different colours and textures into my pasta primavera as possible. Since the main flavour of the dish comes from the vegetables, it’s nice to get a bit of variety in there. The flavours really shine through.

This time, I used onion, asparagus, and tomatoes, as well as a good dollop of garlic paste (it’s quicker than mincing your own fresh garlic!).

The vegetables only need to be cooked for a few minutes, as you ideally want them to have a bit of bite.

Vegetables in a creamy sauce in a frying pan.

Step 3: Create the creamy sauce

Next up, the creamy sauce!

As mentioned, I always use my favourite secret ingredient to make a creamy sauce: garlic and herb cream cheese!

There are all sorts of ways to make a creamy sauce. A white sauce is easy to make using butter, flour and milk… but just melting a bit of cream cheese into the pan is even easier, and it gives such a lovely, silky sauce that coats the veggies beautifully.

I like to mix a bit of grated cheese through it too, to help to thicken the sauce, and to make it nice and gooey.

Creamy pasta primavera in a pan.

Step 4: Mix it all together

Once the pasta and frozen vegetables have finished boiling, just drain the water, and mix everything together. Then you’re all done!

A big bowlful of creamy pasta, with heaps of fresh veg, and a little extra cheese sprinkled on top… absolute heaven.

Creamy pasta primavera in a frying pan, with lots of vegetables.

What vegetables can you use in pasta primavera?

The exact selection of veg doesn’t really matter for this pasta primavera, so feel free to change up the recipe depending on what you have in the fridge (it’s a great fridge clearer).

All of these vegetables would work well:

  • peas
  • green beans
  • broccoli
  • tomatoes
  • sweetcorn
  • onion
  • asparagus
  • peppers
  • mushrooms
  • spinach
  • courgette (zucchini)

…or pretty much any other veg you have on hand – anything that can be boiled in about 12 minutes with the pasta, or sautéed for 5 or 10 minutes in a frying pan.

Whatever combination you go for, your pasta primavera is sure to be a winner!

A portion of pasta primavera in a bowl with parmesan and parsley.


15 minute creamy pasta primavera

This creamy pasta primavera is a quick and easy 15 minute dinner that’s packed with fresh veggies, with a creamy, cheesy sauce.
Course Main meal
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 645kcal
Author Becca Heyes


  • 185 g (~ 6 1/2 oz) pasta
  • 75 g (~ 1/2 cup) frozen sweetcorn
  • 3 cubes frozen spinach
  • 1 tbsp oil
  • ~ 15 spears asparagus (~ 150g / ~ 5 oz), sliced
  • 1/2 onion, thinly sliced
  • 3 cloves garlic, minced (or 1 tsp garlic paste)
  • 2 medium tomatoes, diced
  • 2 tbsp garlic and herb cream cheese
  • 50 g cheddar cheese, grated (~ 1/2 cup when grated)
  • 2 tbsp water (you can use the pasta cooking water)
  • Salt
  • Black pepper


  • Add the pasta, frozen sweetcorn, and frozen spinach to a pan with plenty of water, and boil until cooked al dente – around 12-14 minutes.
  • Meanwhile, heat the oil in a frying pan over a medium heat, and add the chopped asparagus, onion, and garlic. Cook for 5 minutes, until the vegetables are beginning to soften, then add the diced tomatoes.
  • After another 2 minutes, add the cream cheese, grated cheddar, and a splash of water. Cook for a couple of minutes until the cheese has melted and combined to produce a silky sauce.
  • Drain the cooked pasta, add it to the pan with the vegetables and sauce, and mix well to combine. Season to taste, and serve.


Serving: 1portion | Calories: 645kcal | Carbohydrates: 87.2g | Protein: 24.6g | Fat: 22.6g | Saturated Fat: 9.8g | Cholesterol: 42mg | Sodium: 303mg | Potassium: 816mg | Fiber: 8.2g | Sugar: 9.4g | Calcium: 279mg | Iron: 6mg
Nutrition Facts
15 minute creamy pasta primavera
Amount Per Serving (1 portion)
Calories 645
Calories from Fat 203
% Daily Value*
Fat 22.6g35%
Saturated Fat 9.8g49%
Cholesterol 42mg14%
Sodium 303mg13%
Potassium 816mg23%
Carbohydrates 87.2g29%
Fiber 8.2g33%
Sugar 9.4g10%
Protein 24.6g49%
Calcium 279mg28%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.

Love a primavera? Try my creamy gnocchi primavera too:

The post 15 Minute Creamy Pasta Primavera appeared first on Easy Cheesy Vegetarian.

Continue Reading

Cheesy Vegetarian

15 Minute Peanut and Sesame Noodles

These simple peanut and sesame noodles are the perfect Asian-style side dish or main meal, with an irresistibly silky peanut sauce.

A portion of peanut noodles in a bowl topped with sesame seeds and chopped nuts.

It’s time for another 15 minute recipe! Because I just don’t have the brain power these days to spend any longer in the kitchen. These peanut and sesame noodles are coated in a luscious peanut and sesame sauce that you’ll want to eat by the spoonful.

A bowl of peanut and sesame noodles being twirled with a fork.

Asian-style noodles

These peanut noodles aren’t inspired by any one country in particular – I suppose they’re just a mixture of all of my favourite flavours from Asian cuisine.

The end result is a simple noodle dish that could be served alongside any other Asian-inspired dish, or even just on their own.

Probably not authentically anything… but delicious all the same, and oh-so-easy to make.

How to make simple peanut noodles

Noodles and green beans in a saucepan.

Step 1: Boil some noodles and veg

First, get your noodles on to boil. I chose some simple dried egg noodles, which cook in about 5 minutes.

I always like to add some extra veggies when I’m boiling noodles or pasta, as it’s so easy to do, and extra veg are always beneficial. This time I added some chopped green beans, as that’s what I had in the fridge. To be honest, any green veg would work well here – see below for some more ideas.

A silky peanut sauce in a food processor bowl.

Step 2: Blitz up the sauce

Next, the sauce… ohhhh, the sauce.

This incredible, silky peanut sauce can be whizzed up in a food processor in about 2 minutes, so do it while the noodles are cooking. I used my mini food processor (almost identical to this one on Amazon UK* – here’s a similar one on Amazon US*). It’s perfect for making small batches of sauces (as well as dressings, dips, etc.), and it’s easier to use and clean than my larger food processor.

The sauce is made from all sorts of tasty things, which all happen to live in my kitchen cupboards permanently. As long as you have a fairly well-stocked pantry, you’ll probably already have everything you need to make this peanut sauce:

  • peanut butter
  • sesame seeds
  • soy sauce
  • sriracha (or similar hot sauce)
  • honey
  • garlic

When these simple ingredients are blitzed up together, they make the most irresistibly exquisite sauce. It’s salty, it’s sweet, it’s spicy – it’s got a bit of everything.

Peanut sauce in a food processor bowl being scooped with a spoon.

Step 3: Combine!

When the noodles are cooked, drain them, and add the peanut and sesame sauce. I find a pair of kitchen tongs is best for tossing the noodles through the sauce.

Peanut noodles in a pan with green beans.

Step 4: Garnish with plenty of toppings

Garnish may sound like an optional extra, but it’s a pretty important part of this recipe.

Without the garnish, you have an admittedly delicious, but pretty simple bowl of peanut noodles.

With the garnish, you have a completely irresistible bowl of noodles, with all sorts of different textures and flavours.

A bowlful of creamy peanut butter noodles topped with green veg and nuts.

How to garnish peanut noodles

I always think it’s a good idea to highlight individual ingredients from a recipe in the garnish. So I topped my bowl of noodles with extra chopped peanuts and sesame seeds, to give a beautiful crunch.

Fresh veggies are also always welcome – some chopped spring onions not only an extra pop of vibrant green to the plate, but also a fresh flavour that lifts the dish and stops it from being too stodgy. Some fresh coriander (cilantro) would have the same freshening effect.

Aerial shot of peanut noodles with lots of toppings.

How can I adapt this recipe?

If you’d like to make this recipe your own, feel free to mix things up a bit:

  • Swap the green beans for a different green vegetable, such as edamame (I love the frozen ones), broccoli, pak choi, peas, or anything else remotely similar.
  • Add lots of extra stir fried vegetables for a more substantial dish (more like a peanut-flavoured chow mein).
  • If you’re missing one ingredient from the sauce, experiment with a substitution, e.g. cashew butter instead of peanut butter, or a small piece of onion instead of the garlic.
  • For a vegan version, swap the egg noodles for rice noodles, or even just rice.
Peanut noodles being scooped by a fork.

How to serve peanut noodles

I served my peanut and sesame noodles on their own for lunch.

Each bowlful contains a very impressive 20g of protein (read more about vegetarians and protein here!), as well as fresh veg and carbs – so there’s no real pressure to add anything else on the side.

However, if you do fancy serving something alongside your peanut noodles, to add a bit of interest, there are all sorts of things that would work well:

  • extra stir fried vegetables
  • spring rolls
  • vegetarian egg fu yung
  • vegetarian Asian-style dumplings
  • tofu (perhaps teriyaki tofu or lemon and black pepper tofu)

However you serve your peanut and sesame noodles, just heap them up high, add plenty of toppings, and enjoy!

Peanut and sesame noodles being twirled by a fork.


Peanut and Sesame Noodles

These simple peanut and sesame noodles are the perfect Asian-style side dish or main meal, with an irresistibly silky peanut sauce.
Course Main meals, Side Dish
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 556kcal
Author Becca Heyes


  • 175 g (~ 6 oz) green beans, sliced
  • 225 g (~ 8 oz) dried egg noodles (or vegan noodles, if needed)
  • 2 tbsp peanut butter
  • 1 tbsp sesame seeds
  • 1 tbsp soy sauce (I used dark)
  • 1/2 tbsp sriracha (or similar hot sauce)
  • 1/2 tbsp honey
  • 1 clove garlic, roughly chopped
  • 3 tbsp water
  • To garnish (choose at least 2): Sliced spring onions, sesame seeds, chopped peanuts, fresh coriander (cilantro), etc.


  • First, cook the green beans and dried noodles in a pan of boiling water. The noodles I used cook in about 4-5 minutes, so I boiled the green beans for a couple of minutes before adding the noodles. The beans should end up soft enough to eat, but still with a bit of bite.
  • While the noodles are cooking, add the next 7 ingredients (peanut butter through water) to a food processor (I used a mini one), and blitz for around 60 seconds, until smooth. It should all come together into a smooth, runny sauce – add more water if needed.
  • When the noodles are ready, drain the water, and add the sauce. Cook for a couple of minutes over a medium heat to warm the sauce.
  • Serve the peanut noodles topped with your choice of garnish.


Serving: 1portion | Calories: 556kcal | Carbohydrates: 94.7g | Protein: 19.9g | Fat: 12.4g | Saturated Fat: 2.8g | Cholesterol: 0mg | Sodium: 704mg | Potassium: 376mg | Fiber: 6.2g | Sugar: 8.7g | Calcium: 125mg | Iron: 7mg

These peanut noodles would be perfect served alongside some vegetarian egg fu yung:

The post 15 Minute Peanut and Sesame Noodles appeared first on Easy Cheesy Vegetarian.

Continue Reading