Creamy Rotini Primavera
Chef Sammy
Creamy Rotini Primavera is made with rotini pasta, which is a type of short, twisted, and spiral-shaped pasta. The creamy sauce is made with a combination of heavy cream, parmesan cheese, and butter, which give it a rich and decadent flavor. The dish is topped with a variety of fresh vegetables, such as red pepper, butternut squash, and zucchini, which add a nice crunch and a pop of color. Serve the Creamy Rotini Primavera in bowls and top with a burrata for flavor. Serve with garlic bread or a green salad for a complete meal. This dish can be easily customized to suit your taste preferences or dietary needs. For example, you can use different types of pasta, such as fettuccine or penne, or you can use a different type of cheese, such as asiago or romano. You can also use different types of vegetables, such as mushrooms, onions, or spinach. This dish is also perfect for vegetarians and can be made vegan by using vegan alternatives for butter and cream. Overall, Creamy Rotini Primavera is a delicious and comforting dish that is perfect for any occasion. It's easy to make, and it's a great way to use up any vegetables you have on hand. It's a great way to introduce more vegetables into your diet, and it's a great way to enjoy a comforting and satisfying meal.
Course Main Course
Cuisine Indian
- 1 box Rotini pasta
- 2 tablespoons Olive oil
- 8-10 cloves Garlic
- 1/4 cup Fresh Basil chopped
- 1 teaspoon Red pepper crushed
- 1/2 cup Parmesan cheese fresh grated
- 1 Zucchini chopped
- 1 Eggplant chopped
- 1 cup Butternut squash cubed
- 1/4 cup Tomatoes sundried
- 1/2 cup Grape Tomatoes
- 1/2 cup Heavy cream
- 1 cup 1% Milk
- 1/4 cup Pasta water reserved
- 1 ball Burrata cheese
- 1 tablespoon Butter
- 1 teaspoon Umami powder
- Balsamic glaze
- Salt
- Pepper
Boil pasta till al dente.
Drain and reserve 1/4 cup of the water
In a pan toss the eggplant, butternut squash, zucchini, grape tomatoes and half of the garlic cloves crushed in olive oil and a 1/2 teaspoon salt and sauté till done.
I like to cover these veggies for a few minutes so the steam moistens the eggplant and helps it cook a little faster.
Don't cover it the entire time though. Set aside.
In a large skillet add 1 tablespoon of butter and 1 teaspoon of olive oil. when hot add the remaining crushed or sliced garlic and the milk and heavy cream Mix well.
Now you will add the Parmesan cheese and the cooked Pasta, Stir and add the veggies and make sure everything’s well incorporated.
If it’s too thick you can thin it out with the pasta water 1 tablespoon at a time.
Now add the umami powder, sundried tomatoes, and basil.
Toss it so everything is well incorporated.
Plate it on your serving dish.
Top with Burrata.
Slice the Burrata down the middle so the cream oozes out drizzle with the balsamic glaze. Enjoy :)