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. 

Creamy Green Beans and Mushrooms with Chorizo!

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Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.

Now THIS is a side dish everyone can get behind!  Creamy Green Beans and Mushrooms with Chorizo – because Chorizo makes everything taste better!  This recipe is savory, smokey, nutty, hearty, and oh-so-yummy!  

I grew up with the traditional mushroom-soup-in-a-can-based Green Bean Casserole and I love it!  However, my husband and his family?  Not so much!  So this year, I decided to come up with a new recipe that everyone will love!  It’s fresher than the casserole version, has more texture, and has more depth of flavor.

You can also make this ahead and simply reheat for Thanksgiving Dinner!  If you want more tips for planning and prepped ahead for your Thanksgiving Dinner, click to get my FREE Thanksgiving Dinner Guide today!  You will get:

  • Tips for a less stressful Thanksgiving Dinner
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Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.

A Great Addition to Your Table

Sides can often be steamed broccoli in my house.  But special occasions, such as Thanksgiving, obvious need special sides.  Here are some of my other favorite side dishes!

Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.

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 FOR THIS GREEN BEANS AND MUSHROOMS

You need a frying pan or skillet plus a casserole dish. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  Then I transfer to a large casserole dish that’s approximately 10×10, 12×12, 10×13 or similar.

You could also make this in the oven in a dutch oven starting on the stove and then transfer it to the oven.

PREP-AHEAD STEPS FOR YOUR GREEN BEANS AND MUSHROOMS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

To get ahead on this recipe, you can prep these ingredients up to 4 days in advance!

Slice your mushrooms and slice the scallions.  If your Chorizo is precooked, you can also peel off the casing and break apart the sausage into bite-size pieces.  Store everything separately in the fridge until ready to cook.

Sliced mushrooms for Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.

What kind of Chorizo to get?

You want to look for Spanish Chorizo that has lots of delicious and smokey-flavored paprika.  Of course, if you prefer another variety, you can get that instead.  You can also swap with Bacon!

I find that the precooked variety are the easiest Chorizo to find and they are typically in the deli section.  Sometimes you can find raw Chorizo sausage in the meat section.

COOK YOUR GREEN BEANS AND MUSHROOMS

To cook this recipe, you will start on the stove and then transfer everything to a casserole dish into the oven. 

You could also make this recipe in a dutch oven on the stove, then add the green beans, mix, and move it to the oven to bake.

Preheat frying pan to high heat and cook the chorizo for 4-minutes to start rendering out the fat. Add the sliced mushrooms, salt and pepper.  Then add the scallions and stir. Stir in the flour until everything is coated and the flour is all moistened.

Chorizo pieces in frying pan for Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish. Chorizo, mushrooms, and scallions in frying pan for Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.

Add 1 cup of the broth and stir until you have a very thick mixture. Then mix in the second cup of broth and the milk. Bring back up to a simmer stirring frequently as it thickens.

Adding broth to pan with chorizo, mushrooms, flour for Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish. Thickened chorizo and mushroom sauce for Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.

Pour over the green beans in the casserole pan.  Bake 400 F degrees for 20 minutes.

Chorizo and mushroom sauce being poured over green beans in casserole dish for Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.

How far in advance can I make this?

You can cook these Green Beans and Mushrooms with Chorizo up to 3 days in advance and reheat them before cooking.  To reheat, you can place the casserole dish in a 350 F degree oven covered for 20-25 minutes until heated through. 

Can this recipe be frozen?

You can freeze these after it’s cooked.  However, beware that the beans will likely get a bit mushy once they thaw and are reheated.  You will want to chill it in the fridge and then seal it in an airtight container in the freezer.  It can be stored in the freezer up to 4 months.  To reheat, you can thaw it and then place the casserole dish in a 350 F degree oven covered for 20-25 minutes until heated through. 

ENJOY!  😍 Carrie

Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.
Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.
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Chorizo Green Bean Casserole

Now THIS is a side dish everyone can get behind!  Creamy Green Beans and Mushrooms with Chorizo – because Chorizo makes everything taste better!  This recipe is creamy and savory. It's smokey from the chorizo. And it's nutty from the mushrooms. It's hearty, and oh-so-yummy!  It's my new version of a Thanksgiving green bean casserole and it's fresher, has more texture, and has more depth of flavor.

Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 6 oz Spanish Chorizo
  • 24 oz Fresh Green Beans
  • 10 oz White Button Mushrooms
  • 3 Scallions
  • 1/4 cup flour
  • 1 cup broth
  • 1 cup milk

Instructions

Prep Ahead Steps

  1. Clean beans and snip ends

  2. Peel skin off cooked chorizo lniks and break up sausage into pan

  3. slice the scallions and the mushrooms

    Sliced mushrooms for Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.

Cook

  1. Preheat oven to 400 F degrees.

  2. Preheat frying pan to high heat and cook the chorizo for 4-minutes to start rendering out the fat. Add the sliced mushrooms and 1/2 tsp salt and 1/2 tsp pepper. Cook for 5 minutes. Add a teaspoon of olive oil if the pan is too dry. Next, add the scallions and stir.

    Chorizo, mushrooms, and scallions in frying pan for Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.
  3. Stir in the flour until everything is coated and the flour is all moistened. Add 1 cup of the broth and stir until you have a very thick mixture. Then mix in the second cup of broth and the milk. Bring back up to a simmer stirring frequently as it thickens.

    Thickened chorizo and mushroom sauce for Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.
  4. Pour over the green beans in the casserole pan and stir to combine. Bake in the oven uncovered for 20 minutes.

    Chorizo and mushroom sauce being poured over green beans in casserole dish for Creamy Green Beans and Mushrooms with Chorizo in a serving bowl are a creamy and savory side dish.