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Home » Seasonal » Summer » Creamy Pasta with Summer Vegetables

August 26, 2019 By Janice Pattie 15 Comments

Creamy Pasta with Summer Vegetables

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Pasta with beans and peas

Creamy Pasta with Summer Vegetables is a simple seasonal recipe using fresh peas, beans, and herbs from my garden.  If you don’t grow your own vegetables you can still make this recipe.  All of these vegetables are available to buy from a market or supermarket.

Pasta with Summer Vegetables

Cooking with pasta is one of the quickest ways to get a tasty dinner on the table in a very short time.  Creamy Pasta with Summer Vegetables tastes so fresh and delicious, it’s like a bowlful of summer.

Summer Vegetables

Summer Vegetables

The photograph above shows the summer vegetables and herbs that I picked from my garden. to use in this recipe.

  • Sugarsnap peas
  • Spring Onions
  • Broad Beans
  • Spinach
  • Rosemary
  • Thyme
  • Fennel
  • Marjoram

Sugarsnap Peas

Growing Sugarsnap Peas

Sugarsnap Peas are my favourite vegetable to grow.  They are so easy, you just pop the peas into the ground. You need to provide some support, either a tripod or canes and string or wire for them to grow up. Then keep them watered and soon you will be picking lovely sweet peas.  You can also grow them in containers.

You can east the whole pea, pod and all.  Or you can wait until the peas have filled the pods and use the peas.

Broad Beans, Runner Beans, and spinach are also very easy to grow.  I’ve grown spinach and runner beans in containers but I find Broad Beans need a little more space to make the crop worthwhile.

Can I use frozen vegetables?

You can make Creamy Pasta with Summer Vegetables with frozen vegetables.  Frozen broad beans are excellent, sugar snap peas don’t have the fresh snap if cooked from frozen, but you could substitute frozen garden peas or petit pois for the sweet flavour.

Bowl of Pasta with summer vegetables

Alternative Vegetables to use in Creamy Vegetable Pasta

As summer progresses, different vegetables become available. The following would work equally well in this recipe. Simply keep the overall weight of vegetables the same and mix and match.

  • Swiss Chard
  • Courgettes (Zucchini)
  • Runner Beans
  • French Beans
  • Beetroot leaves (it might turn a little pink)
  • Pak Choi

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How to make Creamy Pasta with Summer Vegetables

Saucepan with pasta in boiling water

Fill the saucepan with plenty of water and bring to the boil.  Add salt, then cook the pasta until just al dente (when there is still a little bite).

Pan of Peas and Beans for Creamy Pasta with Summer Vegetables

Heat the oil in a large saute or frying pan. Add the chopped spring onions and cook for a couple of minutes on a medium heat. Add the Sugar Snap Peas and broad beans and stir fry for about 5 minutes.

Adding spinach to summer vegetable pasta

Add the washed spinach leaves and cook for a few more minutes until the spinach has wilted.

summer vegetables and sauce for Creamy Pasta with Summer Vegetables

In a bowl mix the cornflour with a little of the milk to make a paste.  Then add the rest of the milk to the pan and heat gently.  Add the milk and cornflour mix, stirring all the time until the sauce starts to thicken.  Then add the grated parmesan cheese.

Adding the pasta

Drain the cooked pasta and add to the pan, stirring gently to cover the pasta noodles with sauce.

Adding the herbs to the pan

Just before serving add the finely chopped fresh herbs, making sure they are distributed through the sauce.  Serve with shavings of parmesan cheese and a  sprinkling of extra herbs on top.

Bowl of Creamy Pasta with Summer Vegetables

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Pasta with Summer Vegetables

Creamy Pasta with Summer Vegetables

Janice Pattie
Take the best of the produce of the summer season and serve simply with pasta in a creamy sauce.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine British, Italian
Servings 2
Calories 761 kcal

Ingredients
 

  • 150 grams tagliatelle or other pasta
  • 2 spring onions finely chopped
  • 150 grams sugar snap peas sliced into 2 cm pieces
  • 300 grams broad beans in the pod yields 100 grams beans
  • 100 grams spinach washed
  • 1 tbsp olive oil
  • 2 tsp cornflour
  • 300 ml milk
  • ½ tsp salt
  • 1/4 tsp freshly ground black pepper
  • 50 grams parmesan cheese finely grated
  • 1 tbsp mixed herbs finely chopped, I used fennel, rosemary, thyme and marjoram
  • Extra herbs to sprinkle before serving
  • Shavings of parmesan cheese to serve

Instructions
 

  • Fill the saucepan with plenty of water and bring to the boil. Add a pinch of salt, then cook the pasta until just al dente (when there is still a little bite).
  • Heat the oil in a large sauté or frying pan. Add the chopped spring onions and cook for a couple of minutes on a medium heat. Add the Sugar Snap Peas and broad beans and stir fry for about 5 minutes.
  • Add the washed spinach leaves and cook for a few more minutes until the spinach has wilted.
  • In a bowl mix the cornflour with a little of the milk to make a paste. Then add the rest of the milk to the pan and heat gently. Add the milk and cornflour mix, stirring all the time until the sauce starts to thicken, Simmer gently for 2-3 minutes, season with salt and pepper to taste. Then add the grated parmesan cheese.
  • Drain the cooked pasta and add to the pan, stirring gently to cover the pasta noodles with sauce.
  • Just before serving add the finely chopped fresh herbs, making sure they are distributed through the sauce. Serve with shavings of parmesan cheese and a sprinkling of extra fresh herbs on top.

Notes

Broad Beans
  • If using fresh broad beans in the pod, you need 3 times the weight you require of beans.
  • I used young broad beans at the start of summer.  If you are using more mature beans then cook them in a little salted boiling water for 5 minutes.  Let them cool then remove the outer skin to reveal the tender green beans.
  • If using frozen baby broad beans you will need 100g grams.
Alternative Vegetables 
As the summer progresses, different vegetables become available. The following would work equally well in this recipe. Simply keep the overall weight of vegetables the same and mix and match.
  • Swiss Chard
  • Courgettes (Zucchini)
  • Runner Beans
  • French Beans 
  • Beetroot leaves (it might turn a little pink)
  • Pak Choi 

Nutrition

Calories: 761kcalCarbohydrates: 101gProtein: 40gFat: 23gSaturated Fat: 9gCholesterol: 95mgSodium: 1115mgPotassium: 1290mgFiber: 14gSugar: 15gVitamin A: 6498IUVitamin C: 63mgCalcium: 649mgIron: 7mg
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Filed Under: Field to Fork, Main Course Recipes, Seasonal, Summer, Vegetarian Tagged With: beans, pasta, peas

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Reader Interactions

Comments

  1. Sisley White says

    August 29, 2019 at 1:37 pm

    This looks gorgeous Janice! What a fabulous summer pasta dish.

    Reply
    • Janice Pattie says

      August 29, 2019 at 9:01 pm

      Thank you. I’m really enjoying going into the garden and picking my dinner!

      Reply
  2. Christina Conte says

    August 29, 2019 at 8:35 pm

    So fresh and light and perfect for summer! Too bad we don’t eat like this in winter! 🙂

    Reply
    • Janice Pattie says

      August 29, 2019 at 9:02 pm

      Thanks, it’s more difficult in winter, but I still try to eat lots of vegetables.

      Reply
  3. Choclette says

    August 30, 2019 at 11:51 am

    Oh I can’t wait until we’re growing more peas and beans again. This looks so good and everything always tastes so much better when you’ve grown it yourself. I now have raised veg bed envy.

    Reply
    • Janice Pattie says

      August 30, 2019 at 1:37 pm

      Next year you will be picking your peas and beans. I am so pleased with my raised beds, Brian made a fantastic jib building them with a bit input from a paid gardener which helped at the planning stage. Next up will be a greenhouse.

      Reply
  4. Kavita Favelle says

    August 31, 2019 at 4:25 pm

    I love how you don’t use a tonne of pans for this, making that creamy roux right there in the pan is so clever!

    Reply
    • Janice Pattie says

      August 31, 2019 at 6:40 pm

      I’m all for less washing up!

      Reply
  5. Jacqueline Meldrum says

    September 2, 2019 at 8:49 pm

    Now you know what I am going to say Janice? This is totally my kind of pasta dish. Love the step-by-step photos too. Sharing!

    Reply
    • Janice Pattie says

      September 2, 2019 at 10:16 pm

      Thank you! I take that as a huge compliment. I was rather pleased with it, I’m so inspired by my garden produce.

      Reply
  6. Kavita Favelle says

    September 4, 2019 at 6:20 pm

    This is the kind of dish that really screams of summer, and I love it most when you can use harvests from your own garden or allotment, though good quality fresh from the supermarket or grocers definitely works too!

    Reply
    • Janice Pattie says

      September 4, 2019 at 7:13 pm

      I’m very lucky to have the space to grow vegetables and I love to be able to go out and pick them fresh, then cook. But you are right, good produce is widely available.

      Reply
  7. Choclette says

    March 3, 2020 at 5:13 pm

    Love that photo of the summer veg laid out on the tea cloth. It’s making me feel like I wish summer was here – which is very unusual for me.

    Reply
    • Janice Pattie says

      March 3, 2020 at 5:24 pm

      I love summer and it’s such a joy to pick your own vegetables from the garden.

      Reply
  8. Jacqueline Meldrum says

    June 20, 2020 at 5:14 pm

    I’m going to give this a go. I love everything about this pasta dish Janice. It’s just gorgeous!

    Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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