Creamy Roast Veggie Pasta

20m
Prep Time
25m
Cook Time
45m
Ready In

Recipe: #15408

November 01, 2014



"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."

Original is 4 servings

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.

1 Reviews

ellie

We really liked this simple dish. I did add about a cup of Cheddar and skipped the basil but added Italian seasoning and the parsley. The vegetables I used were 1 sweet potato, 1 green pepper, a couple of carrots and some cauliflower. This is very good and so adaptable too! Thanks for sharing!

5.0

review by:
(29 Jul 2021)

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