Healthy spring pasta primavera

Published 3 Jun 2021 • By Michael Chekroun

Healthy spring pasta primavera

Category : Vegetarian

Type : Main course

Difficulty : Beginner

Directions : 10 minutes

Cooking time : 20 minutes

Price range : Cheap

Ingredients 4 Number of people

75g young broad beans (frozen can also be used if fresh aren't available)

2 x 100g pack asparagus tips

170 g peas (frozen can also be used if fresh aren't available)

350g spaghetti or tagliatelle

175g pack baby leeks, trimmed and sliced

1 TB olive oil, plus extra for serving

1 TB butter

200 ml tub fromage frais or creme fraiche

handful fresh chopped herbs (parsley, mint and chives are a tasty combo, but you can use whatever you wish)

parmesan (or vegan alternative), shaved, to serve


1. Bring a pot of salted water to boil and place a steamer (or colander) over the water. Steam the beans, asparagus tips and peas until just tender, then set aside. Boil the pasta following the package instructions.

2. While the pasta cooks, fry the leeks gently in the oil and butter for 5 minutes or until soft. Add the fromage frais to the leeks and warm through gently, stirring constantly to ensure it does not split. Add the herbs and steamed vegetables with a slash of water from your pasta pot to loosen.

3. Drain the pasta and stir into the sauce. Adjust the seasoning to taste, then serve topped with parmesan and drizzled with a little extra olive oil.


Adapted from BBC goodfood


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