Pasta With Spring Vegetables Cooking Recipe

Pasta With Spring Vegetables Cooking Recipes

Ingredients :

115 g

115 g

225 g


115 g

40 g


45 ml

30 ml

350 g


broccoli florets

baby leeks


fennel bulb

fresh or frozen peas


shallot, chopped

chopped fresh mixed herbs, such as parsley, thyme and sage

double cream

dried penne pasta

salt and black pepper

freshly grated Parmesan cheese, to serve

Method :
  1. Divide the broccoli florets into tiny sprigs.
  2. Cut the leeks and asparagus diagonally into 5 cm lengths
  3. Trim the fennel bulb and remove any tough outer leaves.
  4. Cut into wedges, leaving the layers attached at the root ends so the pieces stay intact.
  5. Cook each vegetables separately in boiling salted water until just tender - use the same water for each vegetable.
  6. Drain well and keep warm.
  7. Melt the butter in a separate pan, add the chopped shallot and cook, stirring occasionally until softened, but not browned.
  8. Stir in the herbs and cream and cook for a few minutes, until slightly thickened.
  9. Meanwhile, cook the pasta in boiling salted water for 10 minutes until al dente.
  10. Drain well and add to the sauce with the vegetables.
  11. Toss gently and season with plenty of pepper.
  12. Serve the pasta hot with a sprinkling of freshly grated Parmesan.

Serves 4

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