Creamy Roast Veggie Pasta

READY IN: 45mins
Recipe by Tisme

A great creamy pasta which is low fat. I was looking for something different for my diabetic husband and he loved it, as did all the family. It's quite easy also. I have added ham & mushroom to the garlic with this, also makes it very nice.

Top Review by mama smurf

Made for the Aussie/NZ #88 recipe swap and we really enjoyed this (I loved this). I made this for our lunch and used zucchini, yellow summer squash, red onion, red/green peppers, mushrooms, eggplant and some garlic in with the vegies to roast and also I seasoned them with oregano/basil and then added some red pepper flakes in before serving. This is definately a keeper for me. Thank you for posting.

Ingredients Nutrition


  1. Spray a fry pan with olive oil. Sauté garlic for 1 minute. Blend a little evaporated milk with the cornflour until smooth with no lumps and set aside.
  2. Pour remaining evaporated milk into a pan and bring to boil stirring.
  3. Add cornflour and milk mixture to pan with garlic. Stir constantly until thickened. Simmer for 3 minutes.
  4. Stir in roasted vegetables, tossing well.
  5. Mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired.
  6. To roast your vegetables dice & put them and put into a baking dish, toss through 2 tablespoons olive oil, sprinkle with desired seasonings and bake in a moderate oven for 20-25 minutes or until tender.
  7. Vegetables I have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.

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