Description
This 30-minute meal of Creamy Pasta Primavera is the perfect spring weeknight meal. Full of delicious vegetables and bacon coated in a light cream Alfredo sauce. Sure to become a family favorite.
Ingredients
- 2 Tablespoons Butter
- ½ Onion, Diced
- 1 Large Carrot, Diced
- ½ cups Broccoli Florets
- ½ Red Pepper, Diced
- 2 Large Mushrooms, Sliced
- 2 cups Heavy Cream
- ½ teaspoons Cajun Seasoning
- ½ cups Shredded Parmesan Cheese
- ¼ cups Frozen Peas
- 8 slices Bacon, Cooked And Crumbled
- 8 ounces, weight Pasta, Cooked Al Dente
Preparation
Melt butter in a large deep skillet or pan over medium-high heat. Add onion and cook a minute or two. Add carrot and broccoli florets. Stir and cook for an additional minute or two. Finally, add red pepper. Stir and cook for an additional minute. Remove to plate.
Add sliced mushrooms to pan. Saute for a minute or two before transferring mushrooms to the plate of cooked vegetables.
For the sauce, pour cream and Cajun seasoning into pan. Bring to a gentle boil. Reduce heat; simmer gently for 4–5 minutes or until mixture thickens. I usually keep it at a simmer until cream can coat the back of a spoon. Remove from heat. Stir in Parmesan cheese and peas.
Add bacon, pasta, and cooked vegetables into sauce. Toss to coat.
