Sorry, you need to enable JavaScript to visit this website.
Share this Recipe


Creamy Pasta Primavera


Time preparation15mn

Time cooking20mn

Time Total35mn


350g dried pasta

spray oil for cooking

1 (150g) onion, sliced thinly

2 cloves garlic, crushed

1 (120g) zucchini, sliced thinly

1 bunch (175g) broccolini trimmed, chopped

1 bunch (180g) baby asparagus trimmed, sliced diagonally

1 cup (130g) sugar snaps, trimmed

1 cup (120g) frozen peas

375ml light evaporated milk

1 tbsp cornflour

1 tbsp wholegrain mustard

1 tsp finely grated lemon zest

⅓ cup (25g) shaved parmesan


  1. Cook pasta according to directions on packet, drain and keep warm.
  2. Heat large deep frying pan, spray with oil. Add onion and garlic, cook for 3 minutes on low heat, or until softened. Over high heat, add zucchini, broccolini, asparagus, sugar snaps, and peas, cook a further 5 minutes, or until vegetables are just tender.
  3. Meanwhile in a medium jug, whisk light evaporated milk and cornflour until smooth, stir in mustard and zest. Add mixture to frying pan and simmer for 1 minute or until sauce has thickened slightly and vegetables are cooked.
  4. Stir through pasta, and serve topped with parmesan cheese.

Join the program today!

Helping you navigate through your motherhood journey.

  • Expert nutrition advice from Nutritionists
  • Expert Advice 24/7
  • Handy interactive tools & trackers
  • Exclusive access, deals and giveaways

Still haven't found
what you are looking for?

Try our new smart question engine. We'll always have something for you.