This Vegetable Penne Primavera is one of those easy pasta recipes that feels fresh, colourful and full of flavour without needing a heavy sauce.
Penne is tossed with a generous mix of vegetables, blistered baby tomatoes, garlic, herbs and a little balsamic vinegar for a bright, savoury finish.
I originally made this recipe years ago using a frozen French-style stir-fry vegetable mix, but for this updated version I use fresh vegetables and keep frozen stir-fry vegetables as the easy shortcut.
The result is a light but satisfying vegetarian pasta that works just as well for a quick weeknight dinner as it does for a relaxed lunch.
Pasta primavera is a vegetable-forward pasta dish made with fresh vegetables and a light sauce, often based around olive oil, garlic and herbs.
There are many versions, and that is part of its appeal.
You can change the vegetables according to the season or what you have available.
My version uses penne with carrots, green beans, red pepper, mushrooms and peas, plus balsamic baby tomatoes, basil and sage.
For this updated version, I use a combination of:
It recreates the style of vegetable mix I used in the original recipe, but now the dish is not dependent on a specific frozen product.
The vegetables are cooked over fairly high heat so they keep their colour and a little bite.
Absolutely.
If you want the quicker version, use approximately 700 to 750 g frozen stir-fry vegetables of your choice.
Add them directly to the pan and cook over fairly high heat until the excess moisture has evaporated.
Frozen vegetables are a brilliant shortcut here and make this recipe even easier.
The baby tomatoes are one of my favourite parts of this recipe.
They are cooked with onion, garlic and balsamic vinegar until they soften, blister and begin to char slightly.
The balsamic adds a little sweetness and acidity, which balances the vegetables and olive oil beautifully.
It is a small addition, but it gives the whole pasta so much personality.
I like removing the tomatoes and onions from the pan before cooking the vegetables.
This gives the tomatoes time to soften and caramelise without turning the rest of the vegetables soggy.
Then everything comes back together at the end.
You get the best of both worlds: soft, jammy tomatoes and vegetables that still have texture.
Cook the penne according to the packet instructions until al dente.
Before draining, reserve about one cup of the pasta water.
Drain and set aside.
Heat the olive oil in a large frying pan over medium heat.
Add the finely chopped onion and cook gently until soft.
Add the garlic and cook for about 30 seconds until fragrant.
Add the baby tomatoes, salt and balsamic vinegar.
Cook for approximately 5 to 6 minutes until the tomatoes begin to blister and soften.
Remove the tomato and onion mixture from the pan and set aside.
Add a small splash of olive oil to the same pan if needed.
Add the carrots and green beans first and cook for a few minutes.
Add the red pepper and mushrooms and continue cooking over fairly high heat.
Add the peas towards the end.
The vegetables should be tender but still colourful and slightly crisp.
Add the chilli flakes and toss through the vegetables.
Adjust the amount according to how much heat you like.
Return the balsamic tomato and onion mixture to the pan.
Add the cooked penne and toss well.
Add a small splash of reserved pasta water if the pasta needs loosening.
Remove the pan from the heat or reduce to very low.
Add the chopped basil and sage and toss gently.
Taste and adjust the salt and black pepper before serving.
Pasta water is one of those little things that can make a big difference.
The starch in the water helps the olive oil and vegetable juices cling to the penne.
You only need a small splash.
Add it gradually until the pasta looks glossy and everything is nicely coated.
Yes.
Penne works beautifully because the vegetables and tomato juices get into the little tubes, but you can also use:
Use whatever pasta you have or enjoy most.
Sliced courgettes work beautifully and cook very quickly.
Small broccoli florets are a great addition and work especially well with the balsamic tomatoes.
Stir baby spinach through right at the end and allow it to wilt into the hot pasta.
If you love mushrooms, increase the quantity and allow them to brown properly before adding the other vegetables.
Add more chilli flakes or some finely chopped fresh chilli.
Absolutely.
Freshly grated Parmesan works beautifully over the finished pasta.
You could also add crumbled feta for a saltier, tangier finish.
If you are keeping the dish vegan, simply leave the cheese out.
This is already a complete meal on its own, but you can serve it with:
You can prepare the vegetables and tomato mixture ahead, but I prefer cooking the pasta closer to serving time.
This keeps the penne from becoming too soft.
If you do have leftovers, reheat gently with a small splash of water or olive oil to loosen the pasta.
I love this kind of pasta because it proves that vegetarian food does not need to be heavy or complicated.
Fresh vegetables, good olive oil, garlic, herbs and a little balsamic vinegar are enough to create something really satisfying.
The blistered tomatoes bring sweetness, the vegetables give colour and texture and the basil and sage keep everything fresh.
Simple ingredients, lots of vegetables and a pasta dish that is easy to make again and again.
You may also like. Click on the image for the recipe.
An easy penne primavera made with fresh vegetables, blistered balsamic tomatoes, garlic, basil and sage. A colourful vegetarian pasta ready in around 30 minutes.
FROZEN VEGETABLE SHORTCUT:
Replace the fresh vegetables with approximately 700-750 g frozen stir-fry vegetables. Cook over fairly high heat until the excess moisture has evaporated before adding the pasta.
PASTA:
Penne, fusilli, farfalle, rigatoni, spaghetti or linguine can all be used.
PASTA WATER:
Reserve about 1 cup before draining. Add only as much as needed to loosen the pasta and help everything coat evenly.
TOMATOES:
Cook the baby tomatoes until blistered and lightly caramelised for the best flavour.
CHILLI:
Adjust the chilli flakes according to taste.
HERBS:
Fresh basil and sage are added at the end so they keep their flavour and freshness.
CHEESE:
Finish with freshly grated Parmesan if desired.
VEGAN:
Leave out any optional cheese for a completely vegan meal.
