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serving dish of Cheesy Primavera Mac overhead

Cheesy Primavera Mac

Robin Robertson
I like to use tricolor rotini in this lovely springtime casserole to mirror the gorgeous colors of the vegetables in the dish.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 267 kcal



  • 1 large russet potato peeled and chopped
  • 1 medium carrot chopped
  • 2 garlic cloves peeled
  • 1/2 cup (70 g) unsalted raw cashews
  • 1/3 cup (20 g) nutritional yeast
  • 2 tablespoons (30 ml) olive oil
  • 1 1/2 teaspoons smoked paprika
  • 1 tablespoon (17 g) white miso paste
  • 1 tablespoon (15 ml) fresh lemon juice
  • Salt
  • Ground black pepper

Pasta and Vegetables

  • 16 ounces (454 g) tricolor rotini or other small pasta
  • 2 cups (142 g) small broccoli florets
  • 3 scallions white and green parts, minced
  • 2 cups (60 g) chopped fresh spinach arugula, or watercress
  • 1 cup (149 g) cherry tomatoes halved or quartered
  • 1/4 cup (36 g) roasted hulled sunflower seeds optional garnish
  • Handful small basil leaves optional garnish


  • To make the sauce: In a saucepan, combine the potato, carrot, garlic, and cashews with enough water to cover. Place the pan over high heat and bring to a boil. Cook until the vegetables are tender, about 10 minutes. Reserve 2 cups (480 mof the cooking water. Drain and transfer the cooked vegetables and cashews to a high-speed blender, along with the reserved cooking water.
  • Add the nutritional yeast, olive oil, paprika, miso, and lemon juice and season with salt and pepper. Blend until smooth. Taste and adjust the seasoning, as needed. Set aside.
  • To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. About 5 minutes before the pasta is done, add the broccoli to the pot. Drain the pasta and broccoli and return them to the pot.
  • Place the pot over low heat and add the scallions, spinach, and cherry tomatoes and toss to combine.
  • Pour the sauce over the pasta and vegetables and toss to combine and heat through. Transfer to a large serving dish and serve hot, garnished with sunflower seeds and basil leaves, if using.


© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Robin Robertson


Calories: 267kcal