Creamy Roast Veggie Pasta Recipes

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CREAMY ROAST VEGGIE PASTA



Creamy Roast Veggie Pasta image

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.

Provided by Tisme

Categories     Potato

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 455.1, Fat 2.7, SaturatedFat 0.4, Sodium 4.1, Carbohydrate 101, Fiber 13.9, Protein 9.6

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