Vegetarian Primavera pasta

Vegetarian Primavera pasta

Primavera pasta is one those comfort foods I crave, but realise it is usually not a common pasta option available in a lot of the restaurants. AND sooo it is one I often make at home. After a busy and tiring day at work, this is a really easy go to recipe (the carbs of course make me happy) and you can make this dish with any veggies you have at home, so its a great way to ensure nothing goes to waste. 

Yield: 2 people

Prep: 30mins 


  • 4 Cups of Fusili (or pasta of choice) 
  • 1/2 Onion - julienne slices
  • 1/2 Onion  cut into cubes 
  • 1/2 A carrot - cut round slices
  • 1/2 Zucchini - cut round slices
  • 5 Large pieces of button mushrooms - sliced
  • A handful of sweet basil 
  • 1 Cup of Cherry tomatoes 
  • 5 Cloves garlic minced
  • 1 Chili padi 
  • 1 TBSP Canola oil 
  • 1 TBSP Olive oil 
  • 1/2 TBSP Butter
  • Pinch of salt and pepper and the herbs
  • 1 Cup of vegetable stock 
  • Pinch of all seasoning 
  • Handful of parmesan cheese 


  1. Cook pasta according to the packet with canola oil and pinch of salt, BUT make sure you under-cook the pasta by 2 mins. Set aside
  2. Saute the julienne onions, zucchini and carrots with pinch of salt and pepper on high heat for about 2-3mins (carrots should still be crunchy). Set aside once done. 
  3. Cook the cubed onions, mushrooms, 4 cloves of minced garlic, all purpose seasoning in olive oil and butter. Cook till onions start to caramalise. 
  4. Add in the pasta stir for a few seconds and then add in the vegetable stock. Cover with lid and cook for the remaining 2 mins. 
  5. Once done, turn off the heat
  6. Add in the basil leaves and stir. After which mix in the cut cherry tomatoes and handful of parmesan cheese. 

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Happy Eating!