Primavera Spirali

This is a simple, easy recipe for spirali pasta in a rich, creamy white sauce tossed with fresh spring vegetables, primavera being Italian for ‘spring’.

Pasta primavera spirali

is one of my favourite pasta dishes ever since a few years ago when I had it at the Big Chill restaurant here in Khan Market, Delhi. There’s something about white sauces that I really love, when compared to the arrabitas and red tomato sauces.  Maybe it’s just that I love garlic and cheese and cream, though neither of them do any good for my weight. :P

So here it is:

Primavera Spirali

Serves 2

Primavera Spirali recipe


  • 2 cups – Del Monte Gourmet Spirali pasta
  • Olives – a handful – I usually add more because I love olives.
  • Tomatoes – 2
  • Onions (technically called shallots) -1
  • Capsicum (red and yellow bell pepper) – 2
  • Cauliflower – 3 tablespoons of florets
  • 5 french beans, cut into quarter inch pieces
  • 3 tablespoons peas
  • 1 carrot
  • 3 tablespoons golden corn


  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1.5 cups milk
  • 1 tablespoon cream
  • 2 cloves garlic, grated and crushed
  • Olive oil, to taste
  • Salt, pepper, oregano, thyme and basil to taste
  • Cheddar cheese – 100 g – I usually shred this so that it will melt into the sauce faster


  • Chop the vegetables into small pieces about a half inch in length.
  • Cook the pasta as per instructions on the packet until it is al dente (in other words, firm, not soggy), drain and set aside.


  • In a sauce pan, add a teaspoon of olive oil, and temper the thyme. Then add the shallots and saute (or, basically, FRY) them well. Add tomatoes, then cauliflower, beans, peas, corn, then finally olives and capsicum. Add salt and pepper to taste.
  • Once all the vegetables are done, spoon out onto a plate.
  • Add butter to a sauce pan and add the grated garlic, letting it temper till it cooks.
  • Now slowly add the flour a little at a time, stirring it into the butter so that it doesn’t clump up. Add three tablespoons of milk so that it becomes like a thick paste.
  • Stir in the cheese, and add the cream and the remaining milk. Once the cheese melts, your sauce is done. Add salt if you need to.
  • Throw the pasta, vegetables and sauce together in the dish. Leave on the stove for ten minutes, or serve as is if you like your pasta a little dry.


And ecco fatto: primavera spirali. Enjoy!

A video version of the recipe:


This post was written as part of the ‪#‎DelMonteItalianEscapades‬ sponsored by Del Monte India and


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