Creamy Pasta with Spring Vegetables

A medley of roasted vegetables is tossed with pasta, heavy cream and fresh basil. Finish with a sprinkling of fresh Parmesan cheese.  


  • 8 ounces thin fresh asparagus spears
  • 8 ounces baby portobello or medium white button mushrooms
  • 1 large red bell pepper
  • 2 tablespoons olive oil
  • 3   garlic cloves, pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons fresh basil leaves, snipped
  • 8 ounces (about 3 cups) uncooked rigatoni (pasta tubes with ridges)
  • 3/4 cup whipping cream
  • 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)


  1. Preheat oven to 425°F. Snap off and discard tough ends of asparagus. Cut into 1 1/2-inch pieces. Cut mushrooms in half (or quarters if large). Cut bell pepper into 1-inch squares. Combine vegetables in medium Bamboo Fiber Mixing Bowl. Add olive oil and mix lightly. Press garlic over vegtables using Garlic Press. Add salt and black pepper; mix well. Pour into Large Bar Pan. Bake 10-12 minutes or until vegetables are crisp-tender.

  2. Meanwhile, snip basil with Professional Shears; set aside. Prepare pasta according to package directions in (4-qt.) Casserole. In (1.5-qt.) Saucepan, simmer whipping cream 6-8 minutes over medium-low heat to thicken slightly, stirring constantly with Nylon Spiral Whisk

  3. Drain pasta in large Stainless Mesh Colander. Transfer to Stainless (4-qt.) Mixing Bowl. Add vegetables, heated cream and basil. Mix lightly using Nylon Slotted Server

  4. Using Rotary Grater, grate half of the Parmesan cheese into pasta mixture; mix lightly. Spoon onto serving plates. Sprinkle with additional black pepper and remaining grated cheese. 


  • 4  servings

Nutrients per serving:

Calories 390, Fat 28 g, Sodium 380 mg, Dietary Fiber 3 g 

Cook's Tips:

Save 120 calories and 17 grams of fat per serving by substituting fat-free evaporated milk for whipping cream.

The thinner the asparagus spear, the more tender it will be. If spears are thick, cut in half lengthwise.

Substitute 1 teaspoon dried basil leaves for fresh, if desired. Add dried basil to whipping cream during heating. 

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