Creamy Pasta Primavera -- Easy!

Creamy Pasta Primavera -- Easy!

Time: 20 mins


  • 150 g pasta (penne works well)
  • 2 large mushrooms, sliced
  • 1 small zucchini, sliced
  • 1/2 cup green peas
  • 4 medium tomatoes, cored and chopped
  • 1 spring onion, chopped
  • 200 g ricotta cheese
  • 1/8 cup milk
  • 2 teaspoons hot sauce
  • 2 tablespoons oil


  • 1 Heat a large pot of water to boiling and throw in the pasta.
  • 2 Meanwhile, heat 1 tbsp of the oil in a small sauce pan and put in the white part of the spring onion.
  • 3 Fry for about 30 seconds and then add the tomatoes.
  • 4 Bring to a simmer and let cook for about 10 minutes, adding a spoonful of water if the tomatoes get too dry, until you have a sauce.
  • 5 While the tomatoes are simmering, you can lightly fry your veggies in the other tbsp of oil.
  • 6 When the tomatoes have cooked down, add the ricotta, milk and hot sauce.
  • 7 Blend with a hand blender to make the sauce smooth.
  • 8 Drain the pasta and toss with the sauce.
  • 9 Top with the veggies, green part of the spring onion and parmesan cheese if desired.
  • 10 Salt and pepper to taste.
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