Creamy Roast Veggie Pasta

Name: Creamy Roast Veggie Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 , 4 serving(s)
Ingredients: olive oil; 2 crushed garlic cloves; 375 ml evaporated low-fat milk (I use Carnation Light and Creamy); 1 tablespoon cornflour; 4 cups diced roasted vegetables; 500 g warm penne pasta, cooked & drained; parmesan cheese (optional); basil leaves (to garnish) or parsley (to garnish)

Submitted by Tisme

"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."

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photo by lazyme

Ready In:: 45mins
Ingredients:: 8
Serves:: 4

ingredients

olive oil
2 crushed garlic cloves
375 ml evaporated low-fat milk (I use Carnation Light and Creamy)
1 tablespoon cornflour
4 cups diced roasted vegetables
500 g warm penne pasta, cooked & drained
parmesan cheese (optional)
basil leaves (to garnish) or parsley (to garnish)

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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Reviews

Made for the Aussie/NZ #88 recipe swap and we really enjoyed this (I loved this). I made this for our lunch and used zucchini, yellow summer squash, red onion, red/green peppers, mushrooms, eggplant and some garlic in with the vegies to roast and also I seasoned them with oregano/basil and then added some red pepper flakes in before serving. This is definately a keeper for me. Thank you for posting.

mama smurf
Loved this! I had roasted some veggies (broccoli, cauliflower, red onion, red and green peppers, baby carrots, squash, zucchini, mushrooms) the day before for a side dish. I used the leftovers for this dish. I did add some crushed red pepper before serving for a little bit of a kick. Great flavor. Thanks for sharing. Made for Name That Ingredient Tag.

lazyme
Well, I loved this! I used butternut, zucchini and onions, and roasted some basil leaves along with the veggies. very easy and delicious, a make-again! I used rigatoni and had leftovers which I enjoyed even more the next day! Thank you Tisme, really enjoyed this, made for I Recommend tag game

Karen Elizabeth
Easy to make. Half of my family loved half didn't care for. I would probably double the sauce next time and maybe more spices a little bland for me.

l.church
This was a nice creamy pasta dish. I did feel it was missing some herbs/seasoning. Would suggest basil, oregano, or even crushed rosemary; it also could use a healthy shot of salt and pepper. I used roasted eggplant, zucchini, carrot, sweet potato, bell pepper. I also tossed in some kalamata olives.

Vicki in CT