Kid-Friendly Creamy Pasta Primavera Recipe

Fresh, Creamy Pasta Primavera Recipe on a plate with fork on counter. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.
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Fresh, Creamy Pasta Primavera Recipe on a plate with fork and pot in background on counter.  It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

What better way to eat your veggies than to bathe them in a garlic and parmesan cream sauce and then wrap them in fettuccine!  That’s right, this is my Kid-friendly Creamy Pasta Primavera Recipe and it’s marvelous.  This version has kid-friendly veggies asparagus, carrots, and fresh corn kernels that get simply roasted in the oven for a toasty flavor.  Then a 5-minute garlic, grape tomato, half and half, and pasta water sauce comes together.  Cooked pasta is added with lots of parmesan cheese to create a creamy and luxurious sauce.  Finally, the roasted veggies are mixed into all this goodness.  In every cheesy pasta bite, you get earthiness from the asparagus, sweetness from the corn kernels and carrots, and fresh juiciness from the tomatoes. 

USE VEGGIES YOUR FAMILY LIKES 

My biggest advice when it comes to getting kids to eat veggies, is don’t sweat it.  If your kids don’t like asparagus, swap in broccoli or another veggie they will eat.  That’s what I did here, I used veggies that I know my kids would eat, such as corn and carrots.  These may not be traditional in this recipe, but who cares!  Make it your own! 

Another tip for veggies, is to incorporate them into other recipes.  I do this A LOT!  I’m not necessarily trying to hide the veggies, but rather, trying to give them another flavor so that my daughters will see that they can be yummy.  Here are some of the most successful ways that I’ve done this.  My Easy One-Pan Chicken Parmesan Pasta Bake with Zucchini cooks all in one casserole dish in the oven, so it really could not be any easier!  It’s layered with pasta and sauce on the bottom, then chicken, zucchini, and cheese on top!  Or my  White Enchilada Casserole with Chicken and Veggies which layers in corn tortillas topped with chicken, onions, peppers, and zucchini, then cheese!  How about a Creamy Chicken Sausage and Tortellini Soup with lots of veggies!  Finally, try these delicious Lean Beef Meatballs with Zucchini!

Fresh, Creamy Pasta Primavera Recipe in a pot on counter with fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For roasting the veggies, you need a large sheet pan (I use a 17×11) and a large pot for cooking the pasta and then mixing everything together. I used a dutch oven for this, but any large pot or good quality enameled cast iron 5-6 quart dutch oven is fine.

You will also need a cutting board and knife. And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR THIS CREAMY PASTA PRIMAVERA RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

Prep all of the Veggies: clean and cut the asparagus, slice the carrots, prep the corn kernels, cut the tomatoes in halves, mince the garlic.

While roasting the veggies is technically a cooking step, you can definitely do this step 2-3 days ahead.  NOTE: If you do this ahead, you will want to give them a quick toss in the pot after you drain the pasta, but before you start the sauce, so take the chill off of them before adding them to the pasta at the end. 

Preheat the oven to 400 F degrees.  To a large sheet pan, add the carrots, asparagus, and corn kernels.

Raw cut asparagus, corn kernels, and sliced carrots on a sheet pan for Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

Drizzle with the olive oil, salt, and pepper and toss with your hands to coat everything with the oil and seasoning. Roast on the center rack for 15 minutes. Remove from the oven and either set aside or store sealed in the fridge until ready to cook the dinner.

What other vegetables can I add?

The short answer is: whatever your family/kids will eat!  The longer answer is:  try to find a variety of colors and textures, but within the range of what your family will actually eat.  Veggies that work with the roasting instructions here are red pepper, peas, zucchini, yellow squash, radishes, broccoli florets, cauliflower florets, green beans, brussels sprouts, mushrooms, parsnips, beets, eggplant, or even radicchio.  Cut up the veggies into similar sizes and total quantity as the ones in my recipe and enjoy!

Can I add chicken or shrimp?

Absolutely!  If you want to add a protein to this, chicken or shrimp would both be terrific!  You would want to either cook them in the pot after draining the pasta and before adding the garlic and tomatoes.  Or roast it with the veggies.  If you go the roasting route for chicken, add the chicken to the pan first and roast for 10-15 before adding the veggies and roasting then another 15 minutes.  For the shrimp, they will roast for the same 15 minutes as the veggies.  You can also add strips of steak to this recipe or simply pair the pasta with a chicken breast or piece of grilled steak.

COOK & FINISH YOUR PASTA PRIMAVERA

To save on dishes, I cook everything in the same large pot.  Cook your pasta until al dente.

Save 1 cup of pasta water, drain the pasta and set it aside as you make the start of the sauce.

Using the same pasta pot on Medium-Low heat, add the olive oil, garlic, and halved tomatoes. Sautee for 4-5 minutes, stirring so the garlic doesn’t burn. Add the half and half and the reserved cup of pasta water, then stir to combine. Turn the heat off.

Halved grape tomatoes, half and half, and pasta water pouring in a pot for Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

With pot removed from the heat, add the pasta and stir to combine. Add the parmesan cheese while stirring it into the pasta to combine. The cheese should combine with the half and half and pasta water to create a creamy sauce. If the pan and pasta are too hot, it will clump, so be careful with the heat.

Fettuccine pasta mixed with creamy parmesan sauce and grape tomatoes for Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

Finally, add the roasted veggies into the pasta and stir to combine.

Wood spoon scraping asparagus, corn, and carrots from a sheet pan into the pot of Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

Can this recipe be made in advance?

Yes, but it will be MUCH better fresh.  The sauce will get dry out if made too far in advance (even an hour ahead).  If you do make it ahead, you can do so up to 4 days ahead.  However, I recommend adding liquid and reheating it slowly on the stove while stirring the liquid in to rehydrate and make it creamy again.  For the liquid, you can add 1/2 cup of half and half, milk, broth, or even just water.  Taste for seasoning and add a pinch of salt or a touch more parmesan cheese if needed.

ENJOY!  😍 Carrie

Fresh, Creamy Pasta Primavera Recipe in a pot on counter with fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Kid-Friendly Creamy Pasta Primavera Recipe

What better way to eat your veggies than to bathe them in a garlic and parmesan cream sauce and then wrap them in fettuccine!  This Kid-Friendly Creamy Pasta Primavera Recipe is a marvelous and easy family dinner.  This version uses asparagus, carrots, and fresh corn kernels that get simply roasted in the oven for a toasty flavor.  A 5-minute garlic, grape tomato, half and half, and pasta water sauce is mixed with pasta and lots of parmesan cheese to create a creamy and luxurious sauce.  Finally, the roasted veggies are mixed into all this goodness.  In every cheesy pasta bite, you get earthiness from the asparagus, sweetness from the corn kernels and carrots, and fresh juiciness from the tomatoes. 

Course Main Course
Cuisine American
Keyword asparagus, corn, healthy dinner, meatless, pasta dinner, primavera recipe, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Roasted Veggies

  • 2 cups Asparagus, cut into 1/2 inch pieces
  • 1/2 cup Carrots, sliced
  • 3/4 cup Corn (2 ears of kernels)
  • 1 tablespoon Extra-virgin olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper

Pasta and Other

  • 16 oz Fettuccine Pasta
  • 1 teaspoon Extra-virgin olive oil
  • 2 cloves Garlic, minced
  • 5 oz Grape Tomatoes, halved
  • 1/2 cup Half and Half
  • 3/4 cup Parmesan Cheese, grated

Instructions

Prep Ahead Steps

  1. Prep all of the Veggies: clean and cut the asparagus, slice the carrots, prep the corn kernels, cut the tomatoes in halves, mince the garlic.

Cooking Steps

  1. Preheat the oven to 400 F degrees

  2. To a large sheet pan, add the carrots, asparagus, and corn kernels. Drizzle with the olive oil, salt, and pepper and toss with your hands to coat everything with the oil and seasoning. Roast on the center rack for 15 minutes. Remove from the oven and either set aside or store sealed in the fridge until ready to cook the dinner.

    Raw cut asparagus, corn kernels, and sliced carrots on a sheet pan for Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.
  3. While the veggies roast, bring a large pot of water up to a boil. Add a tsp of salt to the water and then add the pasta to the boiling water and stir so they do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and set it aside until ready to add to the sauce.

  4. Using the same pasta pot on Medium-Low heat, add the olive oil, garlic, and halved tomatoes. Sautee for 4-5 minutes, stirring so the garlic doesn’t burn. Add the half and half and the reserved cup of pasta water, then stir to combine. Turn the heat off.

    Halved grape tomatoes, half and half, and pasta water pouring in a pot for Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.
  5. With pot removed from the heat, add the pasta and stir to combine. Add the parmesan cheese while stirring it into the pasta to combine. The cheese should combine with the half and half and pasta water to create a creamy sauce. If the pan and pasta are too hot, it will clump, so make sure the pot is removed from the heat.

    Fettuccine pasta mixed with creamy parmesan sauce and grape tomatoes for Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.
  6. Finally, add the roasted veggies into the pasta and stir to combine. Enjoy!

    Wood spoon scraping asparagus, corn, and carrots from a sheet pan into the pot of Creamy Pasta Primavera. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.

Recipe Video

Recipe Notes

  1. While roasting the veggies is technically a cooking step, you can definitely do this step 2-3 days ahead.  If you do this ahead, you will want to give them a quick toss in the pot after you drain the pasta, but before you start the sauce, so take the chill off of them before adding them to the pasta at the end. 

Easy Avocado Crema Recipe

Easy Avocado Crema Recipe in a bowl on table with a cut open avocado with pit. It goes on everything! It's a creamy, tangy, rich and delicious sauce that's made in just minutes in the blender!
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Easy Avocado Crema Recipe in a bowl on table with a cut open avocado with pit and blender in back.  It goes on everything!  It's a creamy, tangy, rich and delicious sauce that's made in just minutes in the blender!

Today I have the perfect finish to any taco, the topper to all hamburgers, the dip for all chips!  This is my Super Easy Avocado Crema Recipe!  

Who doesn’t love a creamy, tangy, rich, and luscious topping?  I know I do!  Give me all the sauces!  My family makes fun of my plate at the end of dinner because it’s always the one that is covered in sauce.  

This easy Avocado Crema Recipe sounds fancy, but it couldn’t be more simple, approachable, and totally easy!  Everything gets tossed into a blender and blended until perfectly smooth and creamy.  Just avocado, sour cream, lime, cilantro, salt, and pepper.  That’s it!  I mean, I say that’s it, but there is SO MUCH flavor and satisfaction with this baby!

Spoon pouring Avocado Crema Recipe to a bowl on table with blender in back. It goes on everything! It's a creamy, tangy, rich and delicious sauce that's made in just minutes in the blender!

Add creaminess and tang to so many foods!

This avocado crema goes on so many foods!  Scroll down and you can see how delicious it is drizzled over Roasted Cumin Carrots or added on top of a Beef Filet with Spiced Cauliflower Rice

Here are some other ways to use it!

  • Add to tacos
  • Top hamburgers or hot dogs
  • Replace mayo on sandwiches
  • Drizzle over salad of greens
  • Mix with chicken, pasta, tuna, or other salads
  • Dip veggies, crackers, or chips into it
  • Top roasted or grilled veggies
  • Drizzle over French Fries
  • Use on toast
Avocado cut in half on table with pit still in for Avocado Crema Recipe. It goes on everything! It's a creamy, tangy, rich and delicious sauce that's made in just minutes in the blender!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a sharp knife to cut the avocado and a blender for blending the ingredients into a smooth and creamy sauce.

PREP FOR YOUR AVOCADO CREMA RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

What is the best way to prep an avocado?

The best way is to take a chef’s knife and cut into the avocado until the knife hits the pit.  Then gently cut around the perimeter of the avocado while keeping the knife on the pit.  To remove the pit, balance the avocado on a flat surface with fingers out of the way and whack the pit with the sharp side of the knife.  Twist the knife and the pit should easily come out attached to the knife.  Discard the pit.

Knife pulling pit from avocado half for Avocado Crema recipe.

To remove the avocado ‘flesh’ you can either peel off the skin or scoop out the avocado using a spoon.

Hand peeling the skin from avocado half for Avocado Crema recipe.

Spoon scooping avocado out of skin into a blender for Avocado Crema Recipe. It goes on everything! It's a creamy, tangy, rich and delicious sauce that's made in just minutes in the blender!

Add the avocado to the blender along with the sour cream, lime juice, salt, and pepper.  Then blend until smooth

Whole Avocado pieces in a blender for Avocado Crema Recipe. It goes on everything! It's a creamy, tangy, rich and delicious sauce that's made in just minutes in the blender!

Finally, add in the cilantro leaves and pulse until they are chopped up and combined.

Fresh cilantro leaves added on top of blended Avocado in a blender for Avocado Crema Recipe. It goes on everything! It's a creamy, tangy, rich and delicious sauce that's made in just minutes in the blender!

How to serve the Avocado Crema

Once the sauce is made, you can either add it to a serving bowl and let everyone serve themselves.  Or you can add it to a plastic baggie, snip the corner off and then squeeze it into a drizzle over food.

Scissors snipping corner off of a baggie filled with Avocado Crema Recipe. It goes on everything! It's a creamy, tangy, rich and delicious sauce that's made in just minutes in the blender!

How long will Avocado Crema last?

Once an avocado is opened, it immediately starts the oxidation process which turns the flesh brown.  Therefore, you will want to make this crema immediately prior to serving.  If you absolutely must prep this ahead, store it in an air-tight container with a layer of plastic wrap directly on the surface to prevent any air from reaching it.  If air does start to oxidize the crema and you have brown spots on the top, simply skim them off before serving and it should be beautiful underneath!  You can store it in the fridge this way for up to 4 days in advance.

ENJOY!  😍 Carrie

Close up of roasted carrots on plate with avocado crema drizzled on top with scallion slices. Roasted Carrots with smoky cumin and scallions, then topped with Avocado Crema are such a delicious and quick side dish for dinner.  Roasting brings out the natural sugar in the carrots, so they get a sweet caramelization with the salty and smoky flavors. The Avocado crema gives creamy and silky balance. 

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Easy Avocado Crema Recipe

This super Easy Avocado Crema Recipe is the perfect finish to any taco, the topper to all hamburgers, the dip for all chips!  Who doesn't love a creamy, tangy, rich, and luscious topping?  This easy Avocado Crema Recipe sounds fancy, but it couldn't be more simple, approachable, and totally easy!  Everything gets tossed into a blender and blended until perfectly smooth and creamy.  Just avocado, sour cream, lime, cilantro, salt, and pepper.  That's it!  #avocado #waystouseavocado #avocadocrema #avocadocream

Course Condiment
Cuisine American, Mexican
Keyword Avocado, avocado crema, mexican recipes, sauce
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 1 Avocado
  • 1/2 Lime
  • 1/4 Cup Sour Cream
  • 3 Tbls Milk
  • 1/8 tsp Salt
  • 1/8 tsp Fresh Ground Pepper
  • 2 tablespoons Fresh cilantro leaves

Instructions

  1. To make the avocado crema, place the avocado, sour cream, juice from half the lime, milk, salt and pepper into a Blender. Pulse and then blend until smooth. Add another tablespoon or so of milk if you want the crema to be thinner.

    Sour cream, lime, salt, pepper, and Avocado pieces in a blender for Avocado Crema Recipe. It goes on everything! It's a creamy, tangy, rich and delicious sauce that's made in just minutes in the blender!
  2. Add in the cilantro leaves and pulse until they are chopped up and combined.

  3. Pour into a sauce dish or jar and serve!