15 minute creamy pasta primavera
This creamy pasta primavera is a quick and easy 15 minute dinner that's packed with fresh veggies, with a creamy, cheesy sauce.
Servings: 2 people
- 185 g (~ 6 1/2 oz) pasta
- 75 g (~ 1/2 cup) frozen sweetcorn
- 3 cubes frozen spinach
- 1 tbsp oil
- ~ 15 spears asparagus (~ 150g / ~ 5 oz), sliced
- 1/2 onion, thinly sliced
- 3 cloves garlic, minced (or 1 tsp garlic paste)
- 2 medium tomatoes, diced
- 2 tbsp garlic and herb cream cheese
- 50 g cheddar cheese, grated (~ 1/2 cup when grated)
- 2 tbsp water (you can use the pasta cooking water)
- Black pepper
Add the pasta, frozen sweetcorn, and frozen spinach to a pan with plenty of water, and boil until cooked al dente - around 12-14 minutes.
Meanwhile, heat the oil in a frying pan over a medium heat, and add the chopped asparagus, onion, and garlic. Cook for 5 minutes, until the vegetables are beginning to soften, then add the diced tomatoes.
After another 2 minutes, add the cream cheese, grated cheddar, and a splash of water. Cook for a couple of minutes until the cheese has melted and combined to produce a silky sauce.
Drain the cooked pasta, add it to the pan with the vegetables and sauce, and mix well to combine. Season to taste, and serve.
Serving: 1portion | Calories: 645kcal | Carbohydrates: 87.2g | Protein: 24.6g | Fat: 22.6g | Saturated Fat: 9.8g | Cholesterol: 42mg | Sodium: 303mg | Potassium: 816mg | Fiber: 8.2g | Sugar: 9.4g | Calcium: 279mg | Iron: 6mg