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.
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.
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
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.
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.
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.
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!