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At the heart of Creamy Roasted Veggie Pasta is the selection of ingredients that work harmoniously to create a flavorful and nutritious dish. The key players in this recipe are the pasta variety and the roasted vegetables, each contributing unique qualities.

Creamy Roasted Veggie Pasta

Dive into comfort food with this Creamy Roasted Veggie Pasta recipe that beautifully combines savory flavors and nutritious ingredients. Featuring a creamy sauce enveloping al dente pasta and colorful roasted vegetables like zucchini, bell peppers, and cherry tomatoes, this dish is perfect for busy weeknights or special occasions. Easy to prepare, it offers a delightful blend of taste and nutrition, guaranteeing pleasure in every bite. Get ready to elevate your pasta game with this wholesome masterpiece!
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Ingredients
  

8 oz (225 g) pasta of your choice (penne or fusilli work well)

1 small zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

2 tablespoons olive oil

Salt and pepper, to taste

3 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

¼ cup fresh basil, chopped (plus extra for garnish)

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional, for a kick)

Juice of ½ lemon

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Roast the Vegetables: On a large baking sheet, combine the diced zucchini, red bell pepper, cherry tomatoes, and broccoli florets. Drizzle with olive oil and season with salt and pepper. Toss well to coat. Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.

      Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water and then drain the rest.

        Prepare the Cream Sauce: In a large skillet over medium heat, add a splash of olive oil. Sauté the minced garlic for about 1 minute until fragrant, taking care not to burn. Slowly stir in the heavy cream, grated Parmesan, dried oregano, and red pepper flakes (if using). Bring to a gentle simmer and let it thicken, about 3-4 minutes.

          Combine Pasta and Veggies: Add the roasted veggies to the skillet and gently stir to combine. Then, add the cooked pasta and a splash of the reserved pasta water to the sauce, stirring until everything is well-coated. If the pasta seems dry, you can add more pasta water to reach your desired consistency.

            Add Finishing Touches: Stir in the fresh basil and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

              Serve: Divide the creamy roasted veggie pasta among plates. Garnish with extra basil and a sprinkle of Parmesan, if desired. Enjoy your delightful meal!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4