Creamy tomato pasta packed with broccoli, bell peppers, fresh basil and aromatics! This quick and easy rose primavera pasta dish is ready in 30 minutes with minimal ingredients. A great vegetarian pasta dish for the family to enjoy!
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This tasty rose primavera pasta features bowtie pasta coated in a creamy tomato sauce with broccoli, bell peppers, fresh basil, garlic and onions.
It's a simple and easy Italian-inspired meal made with simple ingredients, making it great for busy weeknights! Also a fantastic way to add more veggies to your diet.
What makes this rose primavera pasta so good is the cream cheese combined with the savory marinara sauce!
Good quality marinara sauce is the key to making this dish taste delicious. If it's not a sauce you could enjoy on its, it's not good enough! Marinara sauce is simply a tomato basil sauce.
I love making this tomato pasta dish when I have leftover veggies in the fridge and for my husband. He's not a big meat-eater so I love to make this meatless dish for him!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Bowtie Pasta: or substitute with penne pasta, fusilli pasta rotini pasta. If you prefer long noodle pasta, substitute with spaghetti, linguine or fettuccine.
- Marinara Sauce: this is a key ingredient so make sure to use a good quality tomato basil sauce that you enjoy!
- Broccoli Crown: broken into florets. Or substitute with frozen broccoli florets.
- Red Onion: or substitute with yellow or white onion.
- Bell Pepper: feel free to use yellow, red or orange bell pepper.
- Fresh Garlic Cloves
- Fresh Basil Leaves: not the dried kind. The fresh basil takes this dish to the next level!
- Cream Cheese: to give this pasta that creamy cheesy flavor. Regular or light cream cheese both work. Avoid using herb-flavored cream cheese.
- Extra Virgin Olive Oil: or substitute with a neutral tasting oil like vegetable oil, canola oil or sunflower oil.
- Salt and Black Pepper: to taste
Expert Tips
- Use good quality marinara sauce that you would enjoy on its own. This is so important for a good tomato pasta dish.
- Don't overcook the pasta. Boil until al dente, usually this is 1 minute subtracted from the total cooking time on the package directions.
- Reserve some pasta cooking water just before you strain the pasta so it's extra starchy. This starchy pasta water helps to thicken the tomato sauce and makes it stick to the pasta better.
- Simmer the pasta sauce for a few minutes to thicken so it sticks better to the pasta.
- Fresh basil is the way to go! Don't use the dried stuff.
Instructions
Below are step-by-step instructions on how to make rose primavera pasta:
- Bring a large pot filled halfway with water to boil on medium-high heat and season with 2 teaspoon of salt. Boil pasta according to package directions until al dente.
- Reserve ½ cup or 125 ml starchy pasta water before you strain the cooked pasta in a colander. Set pasta aside.
- Heat olive oil in a large pan on medium heat. Fry onions and garlic until softened, about 2-3 minutes. Toss in bell peppers and broccoli, cover and cook until broccoli turns vibrant green.
- Add marinara sauce, cream cheese and reserved pasta water. Use a spatula to break down the cream cheese until there are no lumps and mix everything together until well combined.
- Bring sauce to a boil for 3-4 minutes to thicken. Toss in cooked pasta along with fresh basil.
- Remove off heat. Season with pasta salt and pepper to taste and garnish with more fresh basil.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing rose primavera pasta because the vegetables will become mushy.
Pairing Suggestions
Rose primavera pasta serves well with:
- Starters like fresh salad with Italian dressing, Caesar salad, or antipasto salad, calamari, garlic bread, bruschetta, or Italian wedding soup
- Pizza or risotto
- Italian meatballs or chicken parmesan
- Sautéed or grilled vegetables
- Stuffed mushrooms
- Baked Italian eggplant
FAQ
Rose primavera pasta can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.
Yes, feel free to add cooked chicken, pork, beef, shrimp, scallops, or extra-firm tofu to the pasta.
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📖 Recipe
Quick & Easy Rose Primavera Pasta
Ingredients
- 4 cups bowtie pasta or rotini, penne or fusilli pasta
- 1 crown broccoli broken into florets
- ½ red onion chopped
- 1 bell pepper diced (red/yellow/orange bell peppers work well)
- 4 cloves garlic sliced
- ½ cup fresh basil roughly chopped
- 3 cups marinara sauce good quality kind
- ¾ cup cream cheese light/regular cream cheese works
- 1 tablespoon extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot filled halfway with water to boil on medium-high heat and season with 2 teaspoon of salt. Boil pasta according to package directions until al dente.
- Reserve ½ cup or 125 ml starchy pasta water before you strain the cooked pasta in a colander. Set pasta aside.
- Heat olive oil in a large pan on medium heat. Fry onions and garlic until softened, about 2-3 minutes. Toss in bell peppers and broccoli, cover and cook until broccoli turns vibrant green.
- Add marinara sauce, cream cheese and reserved pasta water. Use a spatula to break down the cream cheese until there are no lumps and mix everything together until well combined.
- Bring sauce to a boil for 3-4 minutes to thicken. Toss in cooked pasta along with fresh basil.
- Remove off heat. Season with pasta salt and pepper to taste and garnish with more fresh basil.
Sol
Rose pasta is my favourite and this was so tasty especially with all the vegetables.