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Pasta dishes are universally loved for their comforting nature and remarkable versatility. They serve as a blank canvas that can be adapted to suit a variety of tastes and dietary preferences. Among the myriad of pasta recipes available, Creamy Roasted Veggie Pasta stands out as a wholesome and satisfying option. This dish not only delivers on flavor but also showcases a medley of vibrant vegetables, making it a nourishing choice that excites the palate. With its rich creaminess complemented by the natural sweetness of roasted vegetables, this pasta dish strikes a perfect balance between indulgence and healthfulness.

Creamy Roasted Veggie Pasta

Indulge in the comforting goodness of Creamy Roasted Veggie Pasta, a dish that beautifully marries rich creaminess with vibrant, roasted vegetables. This versatile recipe allows for countless variations to suit your taste and dietary preferences. Perfect for cozy family dinners, each bite offers a balance of flavors, texture, and nutrition. With simple ingredients and an easy preparation method, you can enjoy a satisfying, wholesome meal that delights the palate and nourishes the body. Discover the art of crafting this delightful pasta dish and elevate your culinary repertoire!
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Ingredients
  

12 oz (340g) pasta of your choice (fettuccine or penne work well)

2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes, and red onion)

3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon Italian seasoning

1 cup heavy cream

1 cup grated Parmesan cheese

2 cloves garlic, minced

Fresh basil, for garnish

Red pepper flakes (optional, for a spicy kick)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Vegetables: In a large bowl, toss the mixed vegetables with olive oil, salt, pepper, and Italian seasoning until well coated.

      Roast the Vegetables: Spread the seasoned vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly charred, stirring halfway through.

        Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

          Make the Sauce: In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer.

            Add Cheese: Lower the heat and stir in the grated Parmesan cheese until melted and creamy. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.

              Combine Everything: Add the roasted vegetables and cooked pasta to the sauce, tossing everything together to ensure an even coating. Adjust seasoning with salt, pepper, and red pepper flakes (if using).

                Garnish and Serve: Top with fresh basil and an extra sprinkle of Parmesan cheese before serving. Enjoy your creamy, roasted veggie pasta!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings