I first posted this one-pot pasta primavera with anchovy crème back in the spring of 2012.
At that time my son Tomás Eugenio, who is now a handsome 15-year old teenager, was 8. We lived in sunny Southern California and I had a beautiful kitchen garden.
Tomás Eugenio was the “terror” of my broccoli plants. He loved to pick them and eat the florets as if they were candy. The most amazing side effect of having a kitchen garden is having the kids helping mom to harvest the veggies.
But he true miracle is having your picky eater enjoying broccoli and strawberries and carrots, and wanting more and more. Posting this one-pot pasta primavera recipe was an attempt to preserve the memories of that kitchen garden and all its wonders, intact.
This recipe has tons of broccoli, julienne carrots, and frozen sweet peas, all combined with al dente penne pasta. Then, all is dressed with a mixture of crème fraîche, anchovies and Parmesan cheese. I inherited this one-pot pasta primavera recipe from my mom.
I love the contrast between the salty, gusty anchovy flavor and the sweetness of the sweet peas and the carrots. I also love the combination of bright orange and green colors. No need to say that I also love the contrasting textures of the al dente pasta with the still crunchy carrots and broccolis, all in a light cream.
But I also love the fact that this is a one-pot meal (before one-pot cooking would be trendy) that you can make in less than 15 minutes! B I N G O!
How to make one-pot pasta primavera
The only secret is that as the pasta is al dente, broccoli and carrots must be al dente too. I don’t use any salt (but the one in the water to cook the pasta) because the anchovies and the cheese are salty enough.
To make this recipe, you’ll need the following tools that you can easily get using my Amazon affiliate program:
Here is my recipe. I hope you like it.
One-Pot Pasta Primavera with Anchovy Crème
Ingredients
- 1 package of penne
- 1 ½ of broccoli cut into little trees
- 1 ½ cups of carrots cut in julienne
- 1 ½ cups of frozen sweet peas
- 1 ½ cups of crème fraîche
- 1 2- oz can of anchovy filets drained
- ½ cup of grated Parmesan cheese (I used Parmigiano Reggiano)
Instructions
- In a blender, blend the cream, anchovies and cheese. Reserve
- Following the package directions, cook the pasta al dente, in boiling water with salt.
- Two and a half minutes before the pasta is done, add the carrots, stir and keep cooking.
- Two minutes before the pasta is done, add the broccoli, stir and keep cooking.
- One minute before the pasta is done, add the peas and stir.
- Strain.
- In a bowl, combine the pasta and vegetables with the anchovy cream.
- Serve inmediately.
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I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.
I love one pot dishes and this pasta primavera is so easy and delish
Yesssss!
OMG ! This looks so so yummy and so so simple to make. I need to do this recipe on a meatless Monday!
Yesssssss!
This looks so good! Definitely perfect for a one person meal such as for lunch at work. I’ll definitely be trying this recipe out. Thanks for sharing!
Thank you Nicole!
I’m Italian so I love pasta and absolutely love how you combined it with fresh vegetables.
Thank you Melissa!
I’m not a huge anchovy fan but this looks incredible!!
Thank you my dear!
I don’t think I’ve ever had that type of cream before. I actually don’t think I’ve ever eaten anchovies in general before!
No, no, no! That’s no possible you definitely have to try anchovies! So flavorful!
Looks fresh and tasty!
Aghk! Why didn’t I see this post earlier! This would have been the perfect meal my sister and I will be making today. We were already at the grocery store and we were thinking of a green dish to prepare. this would have been perfect. Maybe next time.
Next time my dear!
This recipe looks yummy and healthy I can’t wait to try to cook this pasta primavera. YUMM
Yesssss!
This looks so delicious. I hope that I can put this in my crock pot and set it and forget it. With Spring here and summer not far behind, my goal is to spend more time outside and less time in the kitchen.
Done in 15 minutes!
I’m always careful around anchovies but I can see them work really well in a creamy sauce. The perfect amount of saltiness to make the sauce pop it!
No need to be cautious! It tastes delicious!
This is so perfect as summer approaches! So healthy and fresh and love the medley of colors too!
Awwwwww thank you Patricia!
OK now this sounds absolutely delicious – I could definitely see myself tucking into a bowl for dinner. Thank you for sharing! Now do I have all the ingredients I do love pasta.
Thank you Sarah! I’m a pasta person!
Ok, this seriously looks and sounds amazing!
Thank you Erin!
You won’t believe but I just adore pasta and I could eat it everyday! Can’t wait to try this recipe out! 🙂
Natalia: I’m just like you. I can eat pasta every day!
Such a colorful recipe to try. Love it! What a funny story 🙂
You’ll love it Vane!
This looks so delicious. What a great way to eat more veggies.
Thank you Tara!
I am all about pasta, so I know I’d love this. It looks so amazing. This would be an incredible dinner!
I’m all about pasta too!
YOU had me at anchovy cream!!! Ugh! I just adore anchovies!
Me toooooooo!
The colors alone make it look just delish! What a fun recipe, will have to try it sometime!
Thank you!
Enri!!! Meencanta la receta y mas me encantò conocer a tu niño!!!
Ahhh esa es la luz de mis ojos. Ya es un hombre de 15! Gracias Ale!
Esa pasta se ve deliciosa y nutritiva!
Indeed!
Deliciosa esta pastica. Amo las anchoas y con el brócoli ni hablar! Pero más me gusto aún la foto de Tomas, estaba chiquitico ❤️
Y no es nada: una divinidad!
Viste? Y ahora es esa vara de puyar locos! OMG!
Qué rico! Me encanta que no tienes que usar diferentes ollas para la pasta y vegetales. Voy a intentar así.
Eso es ciertamente una ventaja, rico y sin ensuciar mucho!
Espectacular esa receta! Me encantaron los colores y el set de fotos!
Yesssss!