Creamy Roasted Veggie Pasta

Discover the deliciousness of creamy roasted veggie pasta, a dish that transforms traditional pasta with vibrant, seasonal vegetables. Ideal for both vegetarians and health-conscious diners, this recipe showcases flavors from roasted cherry tomatoes, zucchini, bell peppers, and broccoli, all enveloped in a rich creamy sauce. Perfect for weeknight meals or special occasions, this pasta is not only visually appealing but also nutritious and comforting, inviting all to savor its wholesome goodness. Explore the versatility of this dish by customizing it with your favorite veggies and creamy options. Enjoy a delightful culinary experience that celebrates flavor and health!

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Ingredients

12 oz pasta (penne or fusilli are excellent choices)

2 cups cherry tomatoes, halved

1 medium zucchini, diced into bite-sized pieces

1 red bell pepper, diced

1 cup broccoli florets, cut into small pieces

3 cloves garlic, minced

3 tbsp olive oil, divided

1 tsp dried oregano

1 tsp dried basil

Salt and freshly cracked pepper, to taste

1 cup heavy cream (or a dairy-free alternative such as coconut cream)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh basil leaves for garnish

Optional: Red pepper flakes for a hint of spice

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C), ensuring it’s hot enough for roasting the vegetables.

Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced zucchini, diced bell pepper, and broccoli florets. Add the minced garlic to the bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle in the dried oregano, dried basil, salt, and freshly cracked pepper. Toss everything together until the vegetables are evenly coated in the oil and seasonings.

Roast the Vegetables: Spread the prepared vegetable mixture into a single layer on a large baking sheet. Place the sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and show some lovely caramelization.

Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches al dente texture. Once cooked, drain the pasta and reserve 1 cup of the pasta water for later use.

Make the Creamy Sauce: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the roasted vegetables into the skillet and stir for about a minute to combine. Then, pour in the heavy cream, bringing the mixture to a gentle simmer. Gradually add the grated Parmesan cheese, stirring until it fully melts into the sauce and creates a smooth, creamy consistency. If the sauce seems too thick, gradually mix in some of the reserved pasta water until you reach your desired consistency.

Combine Pasta and Sauce: Once the sauce is ready, add the cooked pasta directly to the skillet. Gently toss the pasta in the creamy vegetable sauce, allowing it to absorb the rich flavors. Taste and adjust the seasoning with salt and pepper as desired.

Serve: Divide the delicious pasta into individual bowls. Garnish with fresh basil leaves on top, and if you enjoy a little heat, sprinkle with red pepper flakes for an extra kick. Serve immediately and savor the creamy goodness!

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4