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Welcome to the delightful world of Creamy Roasted Veggie Pasta, a dish that perfectly marries convenience with flavor. This recipe encapsulates the essence of comfort food while ensuring that every bite is packed with nutrition. Whether you're looking for a satisfying meal for a busy weeknight or a dish to impress guests at a dinner party, this pasta is sure to hit the spot.

Creamy Roasted Veggie Pasta

Discover the comforting taste of Creamy Roasted Veggie Pasta, a perfect blend of convenience and nutrition. This dish features a medley of seasonal roasted vegetables like zucchini, bell peppers, and cherry tomatoes, enveloped in a rich, creamy sauce. It's not only delicious but also customizable for various dietary needs, making it a delightful choice for any occasion. Try it for a quick weeknight meal or to impress guests at your next dinner gathering!
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Ingredients
  

12 oz pasta (penne or fusilli recommended)

2 cups cherry tomatoes, halved

1 medium zucchini, diced into bite-sized pieces

1 red bell pepper, diced

1 cup broccoli florets

3 cloves garlic, finely minced

3 tablespoons olive oil, divided

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper to taste

1 cup heavy cream (or a dairy alternative, such as coconut cream)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh basil leaves for garnish

Optional: Red pepper flakes for a spicy kick

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s ready for roasting.

    Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced zucchini, diced red bell pepper, broccoli florets, and minced garlic. Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with oregano, basil, salt, and pepper. Toss everything together thoroughly until all the veggies are evenly coated in oil and seasonings.

      Roast the Vegetables: Spread the seasoned vegetable mixture in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and display a slight caramelization.

        Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Once boiling, add the pasta and cook according to the package instructions until al dente. After cooking, drain the pasta, reserving about 1 cup of the starchy pasta water for later use.

          Make the Creamy Sauce: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the roasted vegetables to the skillet and sauté for about a minute to reintroduce flavors. Pour in the heavy cream, bringing it to a gentle simmer. Gradually stir in the grated Parmesan cheese, continuing to mix until the cheese is fully melted and the sauce is creamy. If the sauce appears too thick, add a bit of the reserved pasta water, adjusting until you reach your desired sauce consistency.

            Combine Pasta and Sauce: Gently add the cooked pasta to the skillet with the creamy roasted vegetable sauce. Toss everything together carefully, allowing the pasta to absorb the flavors from the sauce. Taste and adjust seasoning with additional salt and pepper if necessary.

              Serve: Dish the creamy roasted veggie pasta into bowls or plates. Garnish each serving with fresh basil leaves and, if desired, a sprinkle of red pepper flakes for a delightful hint of spice. Enjoy your delicious creation!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4