Creamy Roast Veggie Pasta
Created by Tisme on November 1, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 25m
- Recipe #15408
Ingredients
- 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)
How to Make
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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.
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Step 2: Pour remaining evaporated milk into a pan and bring to boil stirring.
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Step 3: Add cornflour and milk mixture to pan with garlic. Stir constantly until thickened. Simmer for 3 minutes.
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Step 4: Stir in roasted vegetables, tossing well.
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Step 5: Mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired.
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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.
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Step 7: Vegetables I have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.
Nutritional Facts
- 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