Seasonal recipe: veggie pasta primavera

Seasonal recipe: veggie pasta primavera

Gorgeous leeks, asparagus and broad beans bring seasonal flavour to this pasta dish

Seasonal vegetables like leeks, asparagus and broad beans are packed with flavour and really add a lovely zing to this vegetarian recipe. Pasta is filling and comforting, and you’re getting a good portion of your five a day too! My friends and kids love this recipe equally, and it’s super quick and easy to knock up with minimal fuss and mess at the end of a long day.

I’ve written a vegetarian recipe here, but it’s easily made vegan with some simple tweaks, listed in the ingredients. More good news is that you can easily tweak the vegetables used depending on what you’ve got to hand – broccoli and courgette work beautifully too. Get creative!

Vegetarian leek and asparagus pasta primavera recipe from Katie Rushworth

Image by bazinga1k980 from Pixabay

Serves 4

You will need:

  • 75g fresh or frozen young broad beans
  • 200g asparagus tips
  • 170g fresh or frozen peas
  • 175g leeks, washed, trimmed and chopped
  • 350g spaghetti/tagliatelle/linguine
  • 1 tbsp olive oil
  • 1 tbsp butter/vegetable spread
  • 200ml crème fraîche (or vegan alternative)
  • Chopped fresh or dried herbs – mint, chives and basil are great options
  • Grated parmesan (or vegan nutritional yeast) to serve

Let’s get started!

  1. Bring a pan of salted water to the boil, and add the pasta to cook according to the pack instructions, or until al dente if you prefer.

    Photo of asparagus for pasta primavera recipe by Katie Rushworth

    Photo by Foodie Factor

  2. If you have a steamer, steam the the peas, broad beans and asparagus tips until just tender – about 3 minutes. If you don’t have a steamer, quickly boiling them is fine – just make sure to drain them quickly so they don’t turn mushy. Set aside.
  3. Over a low heat, fry the leeks in the butter or spread in a large frying pan until they’re soft and slightly translucent, about five minutes.
  4. Add the crème fraîche to the pan and stir through, coating the leeks.
  5. Add the herbs and steamed veggies to the pan, with a few tablespoons of the salted pasta water to loosen things up. Stir thoroughly.
  6. Drain and rinse the pasta, and stir into the sauce in the frying pan. Reserve a little of the cooking water to add more at this stage if needed.
  7.  Season to taste, stir through a little extra olive oil and serve scattered with parmesan or nutritional yeast, plus some extra fresh herbs if you’re feeling fancy.

Best enjoyed alfresco if possible, with a big salad and a lovely glass of white for the grown-ups! Enjoy.