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Cream Sauce with Vegetables (Primavera)

About this recipe

We didn’t grow up with cream sauces. Mother didn’t make them. So we’d always go ballistic whenever we saw them in a restaurant. The trick is to keep things light and don’t forget the chicken stock.


Place a large saucepan on the stove; turn heat to just under medium and fry:

When the onion looks good, add:

Sauté until liquid has almost evaporated (5-10 minutes), and then add:

Sauté again until liquid has almost evaporated (another 5-10 minutes), then turn heat to low and add:

Let cream thicken and warm a few minutes, and then add:

Toss pasta with cream sauce while keeping burner on low. Then add lots of shaved Parmesan cheese and serve immediately. This dish must be eaten hot.