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    You are in: Home / Recipes / Creamy Roast Veggie Pasta Recipe
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    Creamy Roast Veggie Pasta

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 26, 2014

      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.

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    • on March 29, 2014

      Loved this! I had roasted some veggies (broccoli, cauliflower, red onion, red and green peppers, baby carrots, squash, zucchini, mushrooms) the day before for a side dish. I used the leftovers for this dish. I did add some crushed red pepper before serving for a little bit of a kick. Great flavor. Thanks for sharing. Made for Name That Ingredient Tag.

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    • on December 03, 2013

      Well, I loved this! I used butternut, zucchini and onions, and roasted some basil leaves along with the veggies. very easy and delicious, a make-again! I used rigatoni and had leftovers which I enjoyed even more the next day! Thank you Tisme, really enjoyed this, made for I Recommend tag game

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    • on August 02, 2010

      Easy to make. Half of my family loved half didn't care for. I would probably double the sauce next time and maybe more spices a little bland for me.

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    • on January 04, 2009

      This was a nice creamy pasta dish. I did feel it was missing some herbs/seasoning. Would suggest basil, oregano, or even crushed rosemary; it also could use a healthy shot of salt and pepper. I used roasted eggplant, zucchini, carrot, sweet potato, bell pepper. I also tossed in some kalamata olives.

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    • on December 20, 2007

      I roasted, potatoe, sweet potatoe, pumpkin, carrot, zuchinni and asparagus and threw in some steamed brocolli in step 4. To roast my vegies I put 1 tablespoon each of finely chopped oregano and basil in 2 tablespoons of olive oil and tossed the vegies in this and then put in a hot baking dish and roasted for 45 minutes at 176 C with the occasional stir but I did use 4 cloves of garlic. Wonderfully easy tasty respite. Thank you Tisme. Made for Edition 3 - Make My Recipe - a game of tag.

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    • on September 21, 2006

      This is so easy to make and full of flavor. I threw a couple of garlic cloves in with my vegetables to roast. I smashed them and then added them to the sauce. Make sure you pour the milk into the pan with the garlic, bring to a boil, then stir in the milk cornflour mixture. I used separate pans and my sauce got a little lumpy (my mistake) but nothing my immmersion blender could not handle! Thank you Tisme for another wonderful recipe! I used eggplant, onion, peppers, zucchini, and butternut squash- all were delicious!

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    Nutritional Facts for Creamy Roast Veggie Pasta

    Serving Size: 1 (129 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 455.0
     
    Calories from Fat 24
    30%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 4.1 mg
    0%
    Total Carbohydrate 100.9 g
    33%
    Dietary Fiber 13.9 g
    55%
    Sugars 0.0 g
    0%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    evaporated low-fat milk

    vegetables

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