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Creamy Baked Pasta Primavera (Easy One-Dish Dinner)

This baked creamy pasta primavera is packed with spring veggies, lemon, and a rich herby sauce. Easy, family-friendly, and perfect for weeknights.
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Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 oz short-cut pasta
  • 1 round Boursin cheese garlic & herb, or plant-based cheese for vegan
  • 1 cup asparagus chopped into 1-inch pieces (~4 oz)
  • 1½ cups cherry tomatoes
  • 1 can white beans rinsed and drained
  • 2 Tbsp olive oil
  • Salt and pepper to taste
  • ⅓ cup peas
  • ¼ cup broth or water
  • Zest of ½ lemon
  • 1 Tbsp lemon juice

Method
 

  1. Preheat oven to 375°F. Add cheese, asparagus, cherry tomatoes, and white beans to a baking dish, keeping ingredients mostly separate. Drizzle with olive oil and season with salt and pepper.
  2. Bake for 30 minutes, until vegetables are tender, cheese is softened and tomatoes are bursting.
  3. While the dish bakes, cook pasta according to package instructions. Add peas during the last minute of cooking, then drain.
  4. Remove the baking dish from the oven. Set aside the asparagus and white beans. Mash the roasted tomatoes and Boursin together to create a creamy base. Stir in broth, lemon juice, and lemon zest until smooth.
  5. Add pasta and peas to the sauce, then fold in the asparagus and white beans. Mix until everything is well coated and creamy.
  6. Serve warm with extra lemon zest or black pepper if desired.

Notes

  • Don’t skip separating the veggies before mixing — it keeps textures fresh and vibrant
  • Add extra broth when reheating to maintain creaminess
  • Finish with extra lemon juice if you like a brighter flavor

Family-Friendly Tips

  • Reserve some plain pasta and veggies before mixing for kids who prefer foods separated
  • Serve components individually with sauce on the side for dipping
  • Let kids build their own bowls to increase buy-in