Pasta Primavera with Autumn Vegetables


The whole family will fall in love with this seasonal dish. Try this Pasta Primavera with Autumn Vegetables recipe by @lilmamabearblog.

Prep Time: 30 minutes
Total Time: 1 hour


  • 2 Cup Butternut Squash-Cubed
  • ½ Head Cauliflower Florets
  • 2 TBSP Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1 Box Ancient Harvest Gluten Free Penne Pasta
  • 2 TBSP Butter
  • 2 Cloves Garlic, Minced
  • 1 TBSP Shallots, Finely Chopped
  • 1 Zucchini-Diced
  • 2 Carrots-Sliced
  • 1 Cup Heavy Whipping Cream
  • 1 Cup Parmesan Cheese-Shredded
  • 1 Fire Roasted Red Bell Pepper-Diced Salt and Pepper
  • 6 to 10 Leaves Basil, Sliced into Ribbons


  1. Toss butternut squash and cauliflower florets with olive oil and salt. Roast for 25 minutes at 400°.
  2. Prepare Ancient Harvest Supergrain Penne according to box instructions. Set aside.
  3. In a wide bottom skillet, melt butter over medium high heat. Add garlic and shallots, cook until translucent.
  4. Turn heat to medium, then add zucchini and carrots. Cook for three minutes stirring often. Turn heat to medium high and add cream. Cook for 4 to 6 minutes until cream begins to thicken.
  5. Add Parmesan cheese and stir constantly for two minutes. Reduce heat to low and add remaining vegetables and pasta.
  6. Mix gently until all ingredients are coated with sauce. Season with salt and pepper then garnish with basil ribbons.

Optional: Add 1 grilled or roasted sliced chicken breast on top.