Primavera (Pink Sauce)

Creamy Primavera Pasta in Pink Sauce

This Veg Primavera in Pink Sauce offers the best of both worlds: the robust flavor of a tomato sauce combined with the luxurious richness of a cream sauce. The result is a vibrant “pink” sauce that is both comforting and deeply flavorful. Fresh, crisp-tender vegetables like colorful bell peppers and tender zucchini slices add texture, sweetness, and a touch of earthiness, making this a wholesome and incredibly satisfying meal. Infused with classic Italian herbs, it’s a dish that’s both elegant enough for guests and simple enough for a weeknight dinner.

Yields: 3-4 servings Prep time: 15 minutes Cook time: 25-30 minutes

Ingredients:

• For the Pasta:
  • 300g (about 10-11 oz) pasta of your choice (penne, fusilli, farfalle, or spaghetti work well)
  • Salt for pasta water
• For the Pink Sauce & Vegetables:
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped (optional, but adds depth)
  • 3-4 cloves fresh garlic, minced
  • 1/2 cup mixed bell peppers (red, yellow, green), thinly sliced or diced
  • 1/2 cup fresh zucchini, thinly sliced into half-moons or diced
  • 1/2 teaspoon dried Italian mixed herbs (oregano, basil, thyme, rosemary blend)
  • 1/4 teaspoon red chili flakes (optional, for a subtle kick)
  • 1 can (14.5 oz / 411g) crushed tomatoes or tomato passata
  • 1/2 cup heavy cream (or half-and-half for a lighter sauce)
  • 1/4 cup vegetable broth or reserved pasta water (for thinning)
  • Salt to taste (start with 1/2 teaspoon)
  • Freshly ground black pepper to taste
  • 1/4 cup freshly grated Parmesan cheese (plus extra for serving, optional)
  • 2 tablespoons fresh basil leaves, finely chopped (for stirring in at the end, plus more for garnish)