Creamy Roast Veggie Pasta

Recipe by Tisme
READY IN: 45mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Pour remaining evaporated milk into a pan and bring to boil stirring.
  • Add cornflour and milk mixture to pan with garlic. Stir constantly until thickened. Simmer for 3 minutes.
  • Stir in roasted vegetables, tossing well.
  • Mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired.
  • 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.
  • Vegetables I have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.
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