Autumnal Pasta Primavera

Autumnal Pasta Primavera
A deliciously simple pasta dish, loaded with in-season fall vegetables! Tossed in a light and lemony cream sauce, this pasta is perfect when you need a break from those heavier, heartier cold-weather dishes!  Recipe By Taylor MacDougall

Products used: Garlic Olive Oil, Lemon Pepper Seasoning, Rosemary Sea Salt


1 lb Penne Pasta
4 Tbsp SOOC Garlic Olive Oil
2 cups Broccoli Florets
1 Red Bell Pepper, cubed
8 oz Baby Bella Mushrooms, sliced
½ tsp SOOC Rosemary Sea Salt
½ tsp Black Pepper
¼ tsp SOOC Lemon Pepper Seasoning
2 cups Brussel Sprouts, shredded
½ Yellow Onion, diced
1 tsp Garlic, minced
1 cup Vegetable Broth
1 Lemon, zested & quartered
¾ cup Heavy Cream
½ cup Parmesan, grated
1 cup frozen Peas
8 oz Grape Tomatoes, halved
¼ cup Parsley, chopped


Cook pasta according to package instructions. When done, strain the water (save 1 cup of pasta water) and return the pasta to the pot. Set aside until needed.

In a large saucepan, heat 3 Tbsp Garlic Olive Oil over medium-high heat and add the broccoli, red bell pepper, and baby bella mushrooms. Saute for about 5 minutes, stirring frequently. Season with ¼ tsp Rosemary Sea Salt, ¼ tsp black pepper, and Lemon Pepper Seasoning and add in the brussel sprouts. Continue to saute for another 2-3 minutes. Transfer the vegetables to a large bowl.

In the same large saucepan, add another 1 Tbsp of Garlic Olive Oil, onion, minced garlic, ¼ tsp Rosemary Sea Salt, and ¼ tsp black pepper. Saute until the garlic becomes fragrant, about 2 minutes.

Stir in the vegetable broth and lemon zest. Bring to a simmer and let cook for about 5 minutes, until the liquid reduces by half. Stir in the heavy cream, lemon juice, and parmesan cheese.

Add the cooked pasta to the cream sauce along with the frozen peas, grape tomatoes, and cooked vegetables. Toss to coat in the cream sauce. Season with Rosemary Sea Salt, black pepper, and fresh parsley to your taste. For a little heat, season with some red pepper flakes! Enjoy!