Penne Primavera

Ingredients

• 500 gpenne
• 2 smallcarrots, halved lengthways and thinly sliced
• 2 smallcourgettes, halved lengthways and thinly sliced
• 200 gbroccoli florets
• 125 gmangetout, halved diagonally
• 1 tbspcornflour
• 1 can (300 ml)NESTLÉ CARNATION Lite Cooking Cream
• 3 tspMAGGI Original Seasoning
• 1.5 tbspgrated Parmesan cheese

Instructions

1. 1

   Cook the pasta

   Cook the penne according to the packet instructions. Drain it and keep it warm.

2. 2

   Cook the vegetables

   Steam or microwave the vegetables until just tender.

3. 3

   Thicken the sauce

   Stir the cornflour into 2 tablespoons of the cooking cream until smooth. Put this in a saucepan with the remaining cream and the MAGGI Original Seasoning. Stir over a medium heat until the mixture boils and thickens.

4. 4

   Combine and serve

   Add the vegetables and pasta to the sauce and cook just until heated through. Serve sprinkled with Parmesan.

What is Penne Primavera?

Primavera means springtime in Italian, and the name is commonly used for pasta dishes featuring vegetables. This version combines penne with carrots, courgettes, broccoli and mangetout in a creamy, savoury sauce.

The short cooking time helps keep the vegetables tender rather than soft, while the pasta makes the dish substantial enough for a simple main meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 15g protein, 70g carbs, 8g fat.

The penne supplies most of the carbohydrates, while the cooking cream and Parmesan contribute much of the fat; the pasta and vegetables provide some protein. Serve with a generous salad or extra non-starchy vegetables to add freshness alongside the pasta.

The vegetables and pasta

Even cuts: Slice the carrots and courgettes thinly so they cook at a similar pace to the broccoli and mangetout.

Penne: Cook it to the packet’s recommended timing, then drain it well. Keeping it warm makes it easier to bring everything together at the end.

Getting the sauce smooth

Cornflour paste: Mix the cornflour with a little cold cooking cream first, stirring until no dry lumps remain. This helps it blend into the rest of the sauce.

Gentle heat: Stir the sauce as it heats and thickens. Once it boils and looks thicker, add the other ingredients rather than continuing to cook it for longer.

Cooking the vegetables

Just tender: Steam or microwave the vegetables until a fork can pierce them but they still hold their shape. They will warm again when added to the sauce.

Separate cooking: Preparing the vegetables apart from the sauce gives you more control over their texture and avoids overcooking them while the sauce thickens.

Bringing everything together

Final warming: Add the drained pasta and cooked vegetables to the thickened sauce, then heat only until everything is hot. Stir carefully so the vegetables keep their shape.

Finish: Sprinkle over the grated Parmesan just before serving for a salty, savoury finish.

What to serve with it

The pasta, vegetables and cream sauce make this a complete-feeling bowl on their own. For a simple side, serve it with a crisp green salad or sliced tomatoes.

If serving bread alongside, keep portions modest; the penne already provides a filling base.

Recipe notes & tips

• Cut the vegetables to a similar thickness so they cook evenly.
• Reserve a little pasta water if you want to loosen the sauce at the end.
• Stir the cornflour into the cream until completely smooth before heating.
• Drain the pasta thoroughly so excess water does not thin the sauce.
• Add the vegetables and pasta only after the sauce has thickened.
• Serve as soon as everything is heated through for the best vegetable texture.

Variations

• Extra greens: Add a handful of spinach with the pasta and vegetables so it wilts in the hot sauce.
• Mushrooms: Cook sliced mushrooms separately until tender, then fold them in with the vegetables.
• Fresh herbs: Finish with chopped parsley or basil for a fresh, fragrant note.
• More Parmesan: Offer extra grated Parmesan at the table for a stronger savoury finish.
• Peppery finish: Add freshly ground black pepper just before serving.

Common mistakes to avoid

• Lumpy sauce: Mix the cornflour with a little cream until smooth before adding it to the pan.
• Overcooked vegetables: Stop cooking when they are just tender, as they will be heated again in the sauce.
• Thin sauce: Let the cream mixture boil and thicken before adding the pasta and vegetables.
• Watery pasta: Drain the penne well before mixing it into the sauce.
• Soft vegetables: Avoid cooking them for extra time after combining; heat the dish only until warmed through.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if the sauce has thickened in the fridge.

Frequently asked questions