Creamy Roast Veggie Pasta
"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."
Ingredients
Nutritional
- Serving Size: 1 (399 g)
- Calories 407.3
- Total Fat - 6.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 16.7 mg
- Sodium - 903 mg
- Total Carbohydrate - 46.6 g
- Dietary Fiber - 3.3 g
- Sugars - 0.2 g
- Protein - 41.6 g
- Calcium - 262.2 mg
- Iron - 6 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 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.
Step 2
Pour remaining evaporated milk into a pan and bring to boil stirring.
Step 3
Add cornflour and milk mixture to pan with garlic. Stir constantly until thickened. Simmer for 3 minutes.
Step 4
Stir in roasted vegetables, tossing well.
Step 5
Mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired.
Step 6
NOTE: 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.
Step 7
Vegetables I have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.
Tips
No special items needed.