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Creamy Pasta Primavera
New
Very High Fibre
Veggie
Quick
Creamy Pasta Primavera

with Parmesan, Fresh Peas and Corn

5 min
Difficulty: 2/3
Italian

Ingredients: Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Sugar snap peas • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).

Allergens

Sulphites
Wheat
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Mustard
Wheat
Sesame

Utensils

Large Non-Stick Pan
Measuring Cups
Large Pot
Measuring Spoons
Strainer

Tags

Very High Fibre
Classic-euro-dishes
Veggie
Quick
Pasta-noodles
Ingredients
Penne

Penne

170 g

Sugar Snap Peas

Sugar Snap Peas

113 g

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Garlic, cloves

Garlic, cloves

2 unit(s)

Corn Kernels

Corn Kernels

113 g

Italian Herb Spice Blend

Italian Herb Spice Blend

5 g

Cream Cheese

Cream Cheese

2 unit(s)

Shallot

Shallot

1 unit(s)

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Cream

Cream

56 mL

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Butter*

Butter*

1 tbsp

Salt*

Salt*

0.13 tsp

Pepper*

Pepper*

0.13 tsp

Oil*

Oil*

0.5 tbsp

Preparation
1
Cook pasta

  • Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
  • Wash and dry all produce.
  • To the boiling water, add penne. Cook for 12-14 min, adding corn halfway through, until penne is tender but still firm to the bite.
  • Reserve 1/4 cup (1/2 cup) pasta water.
  • Strain penne and corn, then return to the pot, off heat.

2
Prep veggies

  • Meanwhile, peel, then cut shallot into 1/2-inch pieces. 
  • Peel, then mince or grate garlic. 
  • Trim sugar snap peas, then cut in half. 
  • Core, then cut pepper into 1/4-inch slices. 

3
Cook veggies

  • Heat a large non-stick pan over medium-high. 
  • When hot, add 1 tbsp (2 tbsp) butter and 1/2 tbsp (1 tbsp) oil. Swirl the pan to melt butter. 
  • Add peppers, shallots and snap peas. Cook for 3-4 min, stirring often, until softened. 
  • Add garlic and Italian Herb Spice Blend. Cook for 1-2 min, stirring constantly, until fragrant. 

4
Make sauce

  • To the pan, add cream cheese, stock powder, cream and reserved pasta water. Cook for 2-3 min, stirring often, until cream cheese is melted and sauce thickens slightly.
  • Season with salt and pepper. 

5
Finish and serve

  • To the pot with penne and corn, carefully pour in veggie sauce. 
  • Stir to combine. 
  • Season with salt and pepper, if you like. 
  • Divide pasta primavera between bowls. 
  • Sprinkle with Parmesan cheese.

Nutrition per serving

770

kcal

Calories

32

g

Fat

18

g

Saturated Fat

99

g

Carbohydrate

17

g

Sugar

8

g

Dietary Fiber

23

g

Protein

85

mg

Cholesterol

1330

mg

Sodium

1

g

Trans Fat

1000

mg

Potassium

250

mg

Calcium

5

mg

Iron

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