VegBox Recipes

Spring Pasta

Cooking spring / early summer vegetables lightly and serving them with pasta is a delicious way to enjoy the first signs of summer. This recipe is quick and easy and only uses one pan always a bonus...
 
 

Ingredients

Serves 4

  • Enough pasta for 4 people
  • 500g vegetables, selected from the following
  • Carrots
  • Courgettes
  • Asparagus
  • Young broccoli or sprouting broccoli
  • Mange tout
  • Early French beans (green beans
  • 100g Kidney beans (already cooked
  • 150ml double cream
  • 100g Blue cheese (optional
  • Salt & pepper to taste
 

Method

  1. Wash the veggies and cut to bite-sized pieces.

  2. Bring a large pan of water to the boil and add the pasta. After a couple of minutes, add the carrots, if using.

  3. Add the asparagus 5 minutes before the end.

  4. Add the mange tout, French beans and courgettes 4 minutes before the end.

  5. Add the broccoli and kidney beans 2 minutes before the end of the pasta cooking time.

  6. Drain the pasta and veggies in a colander. Meanwhile, use the hot pan to warm through the cream and melt the cheese. Season with salt and pepper to taste.

  7. Mix the pasta with the sauce and serve immediately.

 

Time From Cupboard-To-Table

15 minutes
 

Notes & Variations on Spring Pasta

Experiment with your own mix of vegetables, using whatever's in your veg box.

 
 
 

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