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Creamy Roast Veggie Pasta

Here's how you make Creamy Roast Veggie Pasta
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  • Servings: 4
  • Prep: 20m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • Olive oil
  • 2 crushed garlic cloves
  • 375ml evaporated low-fat milk (I use Carnation Light and Creamy)
  • 1 tablespoon cornflour
  • 4 cups diced vegetables (roasted)
  • 500 grams penne pasta, cooked & drained (warm)
  • Parmesan cheese (optional)
  • Basil leaves (to garnish) or parsley (to garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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