Here's how I made this creamy Pasta Primavera:
Handful of linguine - cook to al dente per package instructions. Drain, reserving 1/4 cup of the water. Coat the pasta with 2 tsp olive oil. Set aside.
Sauce - Heat 1 tsp olive oil. Add handful of chopped green onions, 1 finely chopped clove of garlic, handful of chopped baby carrots and handful of chopped tomatoes. Fry on medium heat for 5 mins. Ad reserved pasta water and 1/4 cup vegetable stock. Add 2 to 3 tbsp of Alouette Cheese spread (I had Garlic and Herb flavor on hand). Add salt, pepper to taste and 2 tsp of Italian seasoning mix. Stir well and simmer on low till cheese melts.
Add the cooked pasta. Stir well to coat the pasta with the sauce. Heat for 2 mins. Serve warm.
We had this with a spinach salad for a satisfying super quick weeknight meal.