I paired silky fettuccine with a colorful medley of asparagus, mushrooms, cherry tomatoes, and peas in my Vegetable Primavera, a creamy vegetarian meal ready in 30 minutes or less.

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I love dinner that looks like it needed hours but is done in half an hour. This creamy fettuccine and vegetable primavera feels kind of fancy but it sneaks up on you, rich and tangy and somehow clean at the same time.

I throw in asparagus for that pop of brightness and the noodles soak up the sauce so every bite wants another. If you like pasta that reads like a restaurant plate but is actually weeknight simple, you might get a little obsessed with this one.

Give it a go and tell me which part stole your fork. Vegetable Primavera

Ingredients

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Fettuccine brings starchy carbs for energy, soaks up the sauce real good.
Broccoli adds fiber vitamins and a little crunch, helps make it feel healthier.
Asparagus is veggie rich in folate and vitamin K, sharp fresh flavor.
Tomatoes bring bright acidity and sweetness, they pop and brighten the sauce.
Cream cheese makes the sauce silky and tangy, a bit indulgent but cozy.
Heavy cream deepens richness and mouthfeel, adds calories but so comforting.
Parmesan boosts savory umami and saltiness, gives nutty sharp finish to pasta.
Garlic adds punch, basil freshens everything with bright herbal notes, classic combo.

Ingredient Quantities

12 oz (340 g) fettuccine

2 tbsp olive oil

2 tbsp unsalted butter

1 small yellow onion, thinly sliced

3 cloves garlic, minced

1 cup broccoli florets (about 1 small head)

1 cup asparagus, trimmed and cut into 1-inch pieces

1 medium zucchini, sliced

1 red bell pepper, thinly sliced

1 cup cremini mushrooms, sliced

1 cup cherry tomatoes, halved

1/2 cup frozen peas, thawed

1 cup heavy cream

4 oz (115 g) cream cheese, softened

3/4 cup (75 g) grated Parmesan cheese, plus extra for serving

1/2 cup pasta cooking water

1 tbsp fresh lemon juice

1/4 cup fresh basil, chopped (or parsley)

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

Pinch red pepper flakes, optional

How to Make this

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1. Bring a large pot of water to a boil, add about 1 tsp kosher salt, then cook 12 oz fettuccine until just al dente (follow package), before draining reserve 1/2 cup pasta cooking water.

2. While pasta cooks, heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat.

3. Add 1 small thinly sliced yellow onion and sauté until soft and translucent, about 3 minutes, then stir in 3 cloves minced garlic and cook 30 seconds more.

4. Toss in 1 cup broccoli florets and 1 cup asparagus pieces, cook 3 to 4 minutes until bright green and starting to tenderize.

5. Add 1 cup sliced cremini mushrooms and 1 thinly sliced red bell pepper, cook until mushrooms release moisture and peppers soften, about 3 minutes.

6. Stir in 1 medium zucchini sliced, 1 cup cherry tomatoes halved and 1/2 cup thawed peas, cook just until tomatoes start to collapse, about 2 minutes; season with 1 tsp kosher salt (or to taste), 1/2 tsp freshly ground black pepper and a pinch of red pepper flakes if using.

7. Lower heat and pour in 1 cup heavy cream, add 4 oz softened cream cheese (torn into pieces so it melts faster), and 3/4 cup grated Parmesan; stir until smooth and gently simmer until sauce thickens, add 1 tbsp fresh lemon juice. If sauce seems too thick, whisk in reserved pasta water a splash at a time until silky.

8. Add the drained fettuccine to the skillet and toss vigorously to coat, cooking a minute so pasta absorbs the sauce; use more reserved pasta water if you need to loosen it up.

9. Remove from heat, stir in 1/4 cup chopped fresh basil (or parsley), taste and adjust salt and pepper, then serve with extra grated Parmesan. Quick tip: dont overcook the veggies, you want them bright and a little crisp.

Equipment Needed

1. Large pot for boiling the fettuccine and reserving cooking water
2. Colander or fine strainer to drain pasta
3. Large skillet or saute pan for cooking the veggies and sauce
4. Tongs, for tossing the pasta and veggies, dont skip these
5. Wooden spoon or heatproof silicone spatula for stirring the sauce
6. Chef’s knife and cutting board for slicing onion, peppers, zucchini, mushrooms
7. Measuring cups and spoons for cream, cheese, salt and lemon juice
8. Box grater or microplane for grating Parmesan and zesting lemon

FAQ

Can I make this ahead of time? Yes, sorta. Cook the pasta al dente and undercook the veggies a bit, cool them, then store sauce, pasta and veggies separately in airtight containers for up to 3 days. Reheat gently in a skillet with a splash of reserved pasta water to loosen the sauce. I dont recommend freezing the finished dish, dairy gets grainy when frozen, though you can freeze the plain cream cheese/cream mix and whisk it back together when thawed.

How do I keep the vegetables crisp and not soggy? High heat and quick cooking is the trick. Sear mushrooms and bell pepper without crowding the pan, blanch broccoli or asparagus briefly then shock in ice water if you want extra snap, and add tender things like peas and tomatoes at the end. Overcrowd the pan and they steam, which makes them limp.

Can I make this lighter or vegan? For lighter: use half and half or whole milk with a 1 tsp cornstarch slurry to thicken, or cut the cream by half and make up volume with pasta water. For vegan: swap heavy cream and cream cheese for full-fat coconut cream or a cashew cream, use vegan Parmesan or nutritional yeast, and vegan butter or olive oil. Texture and flavor will change but it works.

My sauce is too thin or too thick. What do I do? If too thin, simmer a few minutes to reduce, or whisk in more softened cream cheese or 1 tsp cornstarch mixed with cold water and heat till it thickens. If too thick, add reserved pasta water a little at a time or a splash of milk/cream until it reaches the right coating consistency.

Why does my pasta stick together after cooking? Most likely it was overcooked or not tossed right after draining. Cook to al dente, drain but dont rinse, then toss immediately with a little olive oil or a bit of the sauce to keep strands separate. Saving a cup of pasta water helps when you reheat so you can loosen it without overcooking.

Can I add protein or swap ingredients? Absolutely. Stir-fried chicken, shrimp, or pan-seared tofu work great added before the cream so they soak up sauce. Swap veggies based on seasonality, use mascarpone instead of cream cheese for richer taste, or Pecorino Romano for a sharper cheese. Just remember to taste and adjust salt since swaps change seasoning needs.

Creamy Fettuccine And Vegetable Primavera Recipe Substitutions and Variations

Fettuccine: swap for linguine, tagliatelle, or pappardelle — they hold sauce the same way; or use a gluten free pasta (brown rice or quinoa) if you need GF, just watch the cook time.
Heavy cream: use half and half plus 1 tbsp melted butter per cup for richness, or whole milk mixed with 1 tbsp cornstarch (whisk then simmer to thicken), or for a lighter option stir in Greek yogurt off heat, but dont let it boil.
Cream cheese: mascarpone is the closest creamy swap, ricotta gives a lighter, grainier texture, or soft goat cheese for a tangy twist; you can also melt extra butter and a splash of milk with a bit of flour to mimic creaminess.
Parmesan: grate Pecorino Romano or Asiago for salty punch, use Grana Padano for similar milder flavor, or nutritional yeast if you need a dairy free option (add more salt to taste).

Pro Tips

1) Salt the pasta water like the sea, seriously. If the water isnt salty enough the noodles will taste flat even after you add sauce. Taste the water before you drop the pasta.

2) Keep the veggies bright and with some bite by cooking over fairly high heat and not crowding the pan. If the mushrooms or peppers steam they go soggy, so give enough space or do them in batches. Pat mushrooms dry first, they brown so much better.

3) Make the sauce silky by using the reserved pasta water, a little at a time. The starchy water helps the cream and cheese bind to the pasta instead of running off, and it lets you loosen the sauce without watering it down.

4) Finish smart: add the lemon juice and fresh herbs at the very end, and hold back a small handful of Parmesan to stir in off the heat. That bright acid and the cold cheese punch wake up the whole dish, and it helps avoid a grainy or greasy finish.

Creamy Fettuccine And Vegetable Primavera Recipe

Recipe by Francis Mead

0.0 from 0 votes

I paired silky fettuccine with a colorful medley of asparagus, mushrooms, cherry tomatoes, and peas in my Vegetable Primavera, a creamy vegetarian meal ready in 30 minutes or less.

Servings

servings

Calories

897

kcal

Equipment: 1. Large pot for boiling the fettuccine and reserving cooking water
2. Colander or fine strainer to drain pasta
3. Large skillet or saute pan for cooking the veggies and sauce
4. Tongs, for tossing the pasta and veggies, dont skip these
5. Wooden spoon or heatproof silicone spatula for stirring the sauce
6. Chef’s knife and cutting board for slicing onion, peppers, zucchini, mushrooms
7. Measuring cups and spoons for cream, cheese, salt and lemon juice
8. Box grater or microplane for grating Parmesan and zesting lemon

Ingredients

12 oz (340 g) fettuccine
2 tbsp olive oil
2 tbsp unsalted butter
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 cup broccoli florets (about 1 small head)
1 cup asparagus, trimmed and cut into 1-inch pieces
1 medium zucchini, sliced
1 red bell pepper, thinly sliced
1 cup cremini mushrooms, sliced
1 cup cherry tomatoes, halved
1/2 cup frozen peas, thawed
1 cup heavy cream
4 oz (115 g) cream cheese, softened
3/4 cup (75 g) grated Parmesan cheese, plus extra for serving
1/2 cup pasta cooking water
1 tbsp fresh lemon juice
1/4 cup fresh basil, chopped (or parsley)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
Pinch red pepper flakes, optional

Directions

Bring a large pot of water to a boil, add about 1 tsp kosher salt, then cook 12 oz fettuccine until just al dente (follow package), before draining reserve 1/2 cup pasta cooking water.
While pasta cooks, heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat.
Add 1 small thinly sliced yellow onion and sauté until soft and translucent, about 3 minutes, then stir in 3 cloves minced garlic and cook 30 seconds more.
Toss in 1 cup broccoli florets and 1 cup asparagus pieces, cook 3 to 4 minutes until bright green and starting to tenderize.
Add 1 cup sliced cremini mushrooms and 1 thinly sliced red bell pepper, cook until mushrooms release moisture and peppers soften, about 3 minutes.
Stir in 1 medium zucchini sliced, 1 cup cherry tomatoes halved and 1/2 cup thawed peas, cook just until tomatoes start to collapse, about 2 minutes; season with 1 tsp kosher salt (or to taste), 1/2 tsp freshly ground black pepper and a pinch of red pepper flakes if using.
Lower heat and pour in 1 cup heavy cream, add 4 oz softened cream cheese (torn into pieces so it melts faster), and 3/4 cup grated Parmesan; stir until smooth and gently simmer until sauce thickens, add 1 tbsp fresh lemon juice. If sauce seems too thick, whisk in reserved pasta water a splash at a time until silky.
Add the drained fettuccine to the skillet and toss vigorously to coat, cooking a minute so pasta absorbs the sauce; use more reserved pasta water if you need to loosen it up.
Remove from heat, stir in 1/4 cup chopped fresh basil (or parsley), taste and adjust salt and pepper, then serve with extra grated Parmesan. Quick tip: dont overcook the veggies, you want them bright and a little crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.