Pasta Primavera is a delicious and nutritious lunch made of fava beans, asparagus tips, peas, spaghetti, baby leeks and creamy parmesan cheese – all completely nuts-free and soy-free.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: egg-free | gluten | lactose | not vegan |
⏱ 47 mins – easy
🍽 4 servings – 680 kcal per serving
- 1 tsp black pepper
- 2 tsp salt
- 3 oz lava beans
- 7 oz asparagus tips
- 6 oz peas
- 12 oz spaghetti
- 6 oz baby leeks
- 2 tbsp olive oil
- 1 tbsp butter
- ¾ cups cream cheese
- ½ oz spearmint
- ½ oz parsley
- ½ oz chives
- ½ oz parmesan cheese
- 1 plate
- 1 wooden spoon
- 1 frying pan
- 1 knife
- 1 steamer pot
- 1 colander
- 1 saucepan
- 1 lid
- 1 grater
Trim and slice baby leeks. Next, chop spearmint, parsley, and chives.
Grate parmesan cheese with a grater.
Heat 3 cups of water in a steamer pot for 2 minutes. Add fava beans, asparagus, and peas to the pot. Heat for 15 minutes to get steamed veggies.
Boil 14 cups of water in a saucepan for 3 minutes.
Add salt and spaghetti to the boiling water.
Cover the saucepan with a lid and cook for 8 minutes. Turn off the heat, remove the lid, and drain the spaghetti in a colander.
In a frying pan, warm 1 tbsp butter and 1 tbsp olive oil. Stir in leeks and cook for 5 minutes. Add cream cheese and stir the mixture for 3 minutes. Next, add steamed veggies, spearmint, parsley, and chives to the pan. Stir the contents until you get a spaghetti sauce consistency.
Transfer the drained spaghetti to the sauce in the frying pan.
Add 1 tsp of salt, black pepper, 1 tbsp olive oil, and grated parmesan cheese to the frying pan. Stir the contents well to get pasta primavera.
Transfer pasta primavera to a plate.
It’s ready to be served !