Spring vegetables combine with rigatoni and a miso cream sauce in this delicious vegetarian pasta dish. Ready in just over 30 minutes, this is a great date night or weeknight meal!
This rigatoni primavera pasta is all about spring vegetables! The rigatoni cooks while the vegetables saute, then everything is tossed in a lemon miso cream sauce.
I've been on a mission to add more vegetables to my recipes, and this one does just that.
This is a very easy vegetarian dish that comes together in just over 30 minutes. I like to add a can of chickpeas or soy curls to add additional protein, but it's also great as-is.
This recipe is like a spring version of my summer roasted vegetable pasta, so if you like that recipe you'll definitely want to make this.
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Ingredients
- Rigatoni: Technically any variety of pasta works with this recipe, so feel free to use what you have on hand instead of rigatoni.
- Cream: Heavy cream reduces to create a rich sauce. See below for tips on how to make a lighter sauce.
- Parmesan: For those who are vegetarian, choose a Parmesan labeled as being from vegetarian sources if that matters to you, as traditional Parmesan isn't vegetarian. Asiago is another good option here.
- Vegetables: Asparagus, zucchini, cremini mushrooms (white mushrooms also work), frozen peas.
- Leeks: I like to use both the green and white parts of the leek. To prep the leeks, I like to slice them and then transfer them to a bowl of water to rinse and drain a few times, as the layers of leeks hold on to dirt and debris.
- Miso: White or yellow miso is what I typically use. Red miso works if that's all that is available. This imparts an umami, salty flavor that takes the cream sauce to the next level. I use this trick in my creamy mushroom pasta as well.
This recipe can be cut in half if you don't want to have a lot of leftovers. Simply cut all of the ingredients in half and there will be 2-4 servings instead of 4-6.
Step-by-step instructions
- Boil the pasta until al dente in well-salted water. Reserve at least ½ cup of the pasta cooking water. While cooking the pasta, prep the vegetables.
- Melt butter in a large skillet over medium heat. Once melted, add the vegetables. Don't add salt yet as this will draw out moisture and can make the vegetables mushy instead of golden.
- Saute the vegetables until softened and golden, 8-10 minutes depending on the pan size. If using a smaller pot or skillet, it might take upwards of 12 minutes because the vegetables are less spread out. Stir occasionally to promote even cooking.
- I make the sauce in the same pot that I cooked the pasta in. Add the butter, miso, and ½ cup of heavy cream. Whisk to combine. Add in the remaining ½ cup of heavy cream, ½ cup of the pasta water, ½ cup of freshly grated Parmesan, and the zest of a lemon. Simmer very gently over medium-low to low heat, until reduced and creamy.
- Return the pasta to the pot, tossing to combine in the miso cream sauce. Stir in the vegetables and lemon zest. Serve with slices of lemon.
FAQ
I don't know of a direct swap for half & half, but I have found that using ½ cup to 1 cup of cashew cream with pasta water is a great way to make a creamy dairy-free pasta sauce (similar to this lemon cashew cream pasta). For the Parmesan, simply use your favorite dairy-free parmesan.
Half & half and milk don't reduce as quickly as cream, so they need a thickener like flour to make a creamy sauce. Add 2 tablespoons of flour to the butter and miso paste and toast it for 1-2 minutes, then slowly add in the milk. Simmer very gently until the sauce is thickened.
Storage tips
- Storage: Best within 3-4 days. The sauce thickens up as it cools, but should return to a smooth consistency after reheating.
- Reheating: Quickly reheat in the microwave or reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
More vegetarian pasta recipes
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Recipe
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Creamy Rigatoni Primavera
Ingredients
- 16 ounces rigatoni pasta
- 1 bunch asparagus
- 8 ounces baby bella mushrooms
- 1 medium leek
- 1 medium zucchini
- 4 cloves garlic
- 2 tablespoons butter divided
- ½ teaspoon salt more to taste
- 1 cup heavy cream see note #1
- 1 tablespoon white miso yellow or red also work
- ½ cup finely grated Parmesan see note #2
- 1 medium lemon zested; plus more lemon wedges for serving
- ½ cup reserved pasta water as needed
- 1 cup thawed frozen peas
Instructions
- Boil the pasta in well-salted water until al dente. Reserve at least ½ cup of the pasta cooking water.
- While the pasta cooks, wash and prep the vegetables:-Snap the woody stems from the asparagus and cut the asparagus into 2 inch pieces.-Quarter the baby bella mushrooms.-Slice the leek thinly, including the green parts. Transfer to a bowl of water and agitate the leeks to remove any dirt/debris collected in the layers. Drain and rinse 1-2 more times.-Slice the zucchini into half moons.-Mince the garlic.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Once melted, add the vegetables and garlic. Don't add salt yet as this will draw out moisture and can make the vegetables mushy instead of golden.
- Saute until softened and golden, 8-12 minutes, depending on the pan size. Stir every few minutes so that the veggies cook evenly.
- After draining the pasta, use that same pot to make the sauce. Over medium to medium-low heat, add the remaining 1 tablespoon of butter, miso, salt, and ½ cup of heavy cream. Whisk to combine. Add in the remaining ½ cup of heavy cream, ½ cup of freshly grated Parmesan, and the zest of a lemon.
- Simmer very gently over medium-low, until thickened and creamy. If the sauce is very thick, add in ¼ cup to ½ cup of the reserved pasta water.
- Return the pasta to the pot, tossing to combine in the sauce. Stir in the peas and vegetables. Serve garnished with slices of lemon and additional Parmesan, to taste.
Video
Notes
- Heavy cream substitutes: Half & half or milk won't reduce quickly like heavy cream. If using these, you will need to add 2 tablespoons of flour to the melted butter to make a roux, then slowly whisk in the cream.
- Dairy-free option: I haven't tested a dairy-free option but I know cashew cream makes a great cream sauce.
- Parmesan: For those who are vegetarian, choose a Parmesan labeled as being from vegetarian sources if that matters to you, as often Parmesan isn't vegetarian. Asiago is another good option here.
- I like to grate Parmesan finely using the second smallest holes of a box grater because it quickly melts into the sauce. Pre-sliced/shredded Parmesan also works, it just won't dissolve as quickly.
Mairi says
Absolutely delicious and easy to make. Leftovers delicious too!
Cassidy Reeser says
I appreciate the review!
Ingrid says
D E L I C I O U S! I love everything about this recipe! I even made it vegan by using a DF heavy cream and it was STILL amazing! All the yummy smells!
MaryAnn Coy says
I generally use low fat evaporated milk with a heaping Tsp of cornstarch to help it thicken. I have powdered heavy cream (Amazon.com on hand, so for super fancy (company) occasions I add a rounded Tb of the powder to the sauce. If someone only has shredded (or can’t use the fine grater on the box, shredded cheese can be reduced by spurts in a food processor or herb miller until a grated cheese texture. This works particularly well with hard cheeses and frozen cheeses. I have a new mandolin with has a grating screen on it. It has a handle for holding the cheese, without the danger of contacting the grater. No bloody cheese, I’m om blood thinners, making it safer for me. Nice recipe, will definitely try this soon. Thank you for this recipe.
Cassidy Reeser says
Thanks for the tips, I've yet to purchase a mandolin but I am intrigued by the handle for grating cheese. I've never tried powdered heavy cream but that is a great idea to keep on hand.
Cris Wood says
My new favorite salad!! My first experience with Miso, well worth the 3 different stores it took to find it 😋
Cassidy Reeser says
I'm glad you eventually found the miso! The good news is that it lasts a long time. Thanks for the review!
Hallie says
This was so good and easy! Aldi didn't have leeks or miso, so we subbed scallions and soy sauce. I also added chic peas for protein. This was great fresh and as leftovers for work lunch.
Cassidy Reeser says
Great subs!! Thanks for the review! 🙂