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Italian Primavera (springtime) Pasta

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Joined: 3 years ago
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Serves 1


80g of small shaped pasta (penne/fussili)

Half a chopped onion

Half a vegetable stock cube in approx 200ml of boiling water.

2 cloves of garlic, chopped, or two teaspoons of lazy/powdered garlic

Half a tin of peas, not frozen.

Handful of chopped parsley.

100g of button mushrooms.

Handful of grated parmesan cheese or Wensleydale cheese.

Handful of spinach.


1. Boil the stock in water and keep it at a hot temperature

2. Weigh the pasta and keep it in a separate bowl.

3. Weigh the other vegetables, keep an eye on the spinach content. Normally a packet from a supermarket weighs 150g.

4. Fry the onions, and once translucent add the garlic and fry for 2 minutes. Add the mushrooms and cook for a further 3-4 minutes, or 2-3 if sliced in half.

5. Add the stock and allow all of the vegetables to simmer for around 7-8 minutes.

6. Cook the pasta to an al dente level for around 5 minutes.

7. Drain the past and add it to the vegetable stock mix and then add the spinach. This will add extra water and gradually stir in the cheese.

8. Cook until most of the sauce has absorbed the pasta. Serve with garlic bread and top with extra parmesan cheese if requested.

Sarah (Moderator)
Admin Admin
Joined: 3 years ago
Posts: 735

That sounds lovely thank you for posting!


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