I first created this Creamy Pesto Pasta Primavera a few months back when I was craving something pasta-based and veggie-packed that felt summery, light, and delicious but that wasn’t just another tired version of a pasta salad.
And thus the Creamy Pesto Pasta Primavera was born.
This recipe is stuffed full of feel-good veggies, like broccoli, carrots, bell peppers, zucchini and cherry tomatoes, that are sauteed in olive oil and garlic. Toss those veggies with freshly cooked garden rotini and a creamy pesto sauce made from a simple mix of plant butter, flour, milk, pesto (store bought or homemade), and a pinch of salt and pepper. And garnish with fresh basil and Parmesan.
It’s a one way ticket to flavor town.
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Step 1: Prepare the Veggies
This recipe is chalk full of veggies, which need to be prepared first before starting anything else.
Begin by cutting the broccoli heads into florets. You can do this easily by cutting the florets where the individual stems meet the large, thick stalk, that way you have longer stems as opposed to stubby stems. I prefer to either cut or break apart larger florets into bite-sized pieces. This post by A Couple Cooks gives more photographic and video details if you need extra help.
Next, cut the carrots into matchsticks. The fancy term for this is to “julienne.”
You can julienne the carrots by cutting the carrot into roughly 3” sections. Next, trim each 3” section on each side until it resembles a rectangle. Then slice the rectangle thinly. Stack the slices and cut again lengthwise into small matchsticks. Taste offers a great, succinct visual of this method.
Julienne the bell peppers. There is a similar method for julienning bell peppers, but I find it to be somewhat wasteful. So instead, I typically cut out the top of the bell pepper and remove the seeds and ribs with my hands. Then I cut the bell pepper into halves and cut each half in half to create quarters. Then I thinly slice each quarter into long strips. If the strips are exceedingly long, I’ll cut them in half horizontally.
Next, cut the zucchini into half-moons or quarter-moons, depending on the size of the zucchini. Cut the zucchini in half lengthwise. Then place the cut side down and slice each half into half-moons. If the zucchini is large, first cut the half in half lengthwise again before slicing into quarter-moons.
Cut the cherry tomatoes in half. Mince the garlic.
Step 2: Prepare Pasta
Once you’re done prepping the vegetables, bring a large sauce pot to a boil. Add the rotini and boil 6 to 8 minutes, or until the pasta is tender.
Reserve ½ cup of pasta water. Drain the pasta. Return the pasta to the pan and drizzle lightly with olive oil to prevent sticking. Toss to coat.
Please not that step 2 to 4 should be done at roughly the same time.
Step 3: Saute Vegetables
While the pasta water is boiling, heat a large skillet on medium-high heat. Add 1 tablespoon of olive oil once the pan is hot. Add the garlic and broccoli florets. Cook 3 to 4 minutes, uncovered, at which time some of the florets may begin to brown slightly along the side touching the pan.
Add the bell peppers and carrots to the pan and cook another 2 to 3 minutes, covered. You may need to add a few tablespoons of water if the vegetables aren’t cooking to help them steam and to prevent burning.
Next, add the zucchini. Cook another 2 to 3 minutes, covered, until zucchini slightly softens.
Lastly, add the tomatoes. Cook uncovered another 2 to 3 minutes. Some of the tomatoes may burst at this point. Remove from heat.
Step 4: Make Creamy Pesto
While the pasta and vegetables are cooking, make the creamy pesto.
Heat a small sauce pan on medium heat. Add the butter and cook until the butter melts. Whisk in the flour until clumps form and immediately add the milk. Whisk until the flour mixture breaks down and is incorporated into the milk. The mixture should begin to thicken after 3 to 5 minutes of cooking.
Once the mixture is thick, remove from heat. Mix in the pesto and season with salt and pepper, to taste. Set aside.
You may choose to use store-bought pesto or to make your own. I’ve done both methods. Store bought pesto is great in a pinch, but homemade pesto really elevates this dish. So if you have the time, I highly recommend making your own!
If you’re short on time, use a good, high-quality store-bought brand. I like the Classico Traditional Basil Pesto. Try to find a brand whose main ingredients are basil, olive oil, pine nuts, and garlic to get the closest to authentic flavor as possible.
Step 5: Combine and Serve
Combine the pasta, pesto, and vegetables in the large sauce pan or in a separate large bowl. Mix well to incorporate. If the sauce is too thick, add a little of the reserved pasta water. Mix again to distribute.
Divide among bowls. Garnish with fresh basil and parmesan cheese, if desired.
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Looking for more Italian-inspired dishes, try one of these recipes:
If you’re looking for more dinner ideas, check out these recipes:
- Sweet Potato and Peanut Stew
- Stuffed Sweet Potatoes with Miso Butter Farro
- Healthier Swedish Turkey Meatballs
Creamy Pesto Pasta Primavera
Ingredients
- 2 Tbsp plant-based or vegan butter
- 1 Tbsp unbleached all-purpose flour
- ⅔ c 2% milk or unsweetened almond milk
- ¼ c pesto
- 1 Tbsp extra virgin olive oil
- 2 heads broccoli, florets
- 2 carrots, julienned
- 1 red bell pepper, julienned
- 1 zucchini, cut in half-moons
- 1 pint cherry tomatoes, halved
- ½ c frozen peas
- ¼ c Parmesan cheese, grated (optional garnish)
- 2 Tbsp basil, chopped (optional garnish)
- salt and pepper, to taste
Instructions
Creamy Pesto
- Melt the butter in a small saucepan on medium heat. Whisk in the flour until clumps begin to form. Add the milk and season with salt and pepper. Whisk until thickens.
- Remove from heat and stir in pesto. Set aside.
Pasta Primavera
- Bring a large sauce pot of water to a boil. Add the rotini and cook 7 to 8 minutes, or until al dente. Reserve ½ cup of pasta water. Drain the pasta. Return pasta to the pot and drizzle lightly with olive oil to prevent sticking. Set aside.
- While the pasta is cooking, heat the oil in a large frying pan over medium-high heat. Add garlic and broccoli once the oil is hot. Saute 3 to 4 minutes.
- Add bell peppers and carrots. Saute another 2 to 3 minutes. Then add the zucchini and tomatoes. Cook another 3 to 4 minutes, or until a few of the tomatoes just begin to burst. Remove from heat.
- Combine the pasta, vegetables and creamy pesto in the sauce pot. Mix well to incorporate. If the sauce is too thick, use some of the reserved pasta water to thin the sauce to the desired consistency.
- Divide among bowls and garnish with fresh basil and Parmesan cheese, if desired.
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