Creamy Roasted Veggie Pasta Recipe

Introduction

This creamy roasted veggie pasta is a delightful blend of tender, caramelized vegetables tossed in a rich and flavorful sauce. It’s an easy, satisfying dish perfect for a weeknight dinner or a cozy meal any time.

Ingredients

• 8 oz (225g) pasta of your choice (penne or fusilli work well)
• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, and red onion)
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup heavy cream
• ½ cup grated Parmesan cheese (plus more for serving)
• 1 tablespoon lemon juice
• Fresh basil, for garnish

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Chop the mixed vegetables into bite-sized pieces and place them in a large bowl.
3. Step 3: Drizzle the olive oil over the vegetables, then season with salt, pepper, garlic powder, and dried oregano. Toss until well-coated.
4. Step 4: Spread the vegetables on a baking sheet lined with parchment paper. Roast for 20-25 minutes until tender and caramelized, stirring halfway through.
5. Step 5: While the veggies roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
6. Step 6: In a large skillet over medium heat, gently simmer the heavy cream. Stir in the Parmesan cheese and lemon juice until the cheese melts and the sauce is smooth. Add reserved pasta water if needed to loosen the sauce.
7. Step 7: Add the drained pasta to the creamy sauce and toss to coat. Gently fold in the roasted vegetables.
8. Step 8: Serve the pasta garnished with fresh basil and extra Parmesan cheese if desired. Enjoy warm.

Tips & Variations

• Try using different vegetables like eggplant or mushrooms for varied flavor and texture.
• For a lighter version, substitute half the heavy cream with milk or a plant-based alternative.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, but fresh vegetables roast better and develop a richer flavor. If using frozen, make sure to thaw and drain them well before roasting.

Is this recipe suitable for vegetarians?

Absolutely! This dish contains no meat and is perfect for vegetarians. You can also make it vegan by substituting the cream and Parmesan with plant-based alternatives.

Creamy Roasted Veggie Pasta Recipe

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★★★★★

5 from 665 reviews

A delicious and creamy roasted veggie pasta that combines tender oven-roasted mixed vegetables with a rich Parmesan cream sauce. This easy and comforting meal is perfect for a satisfying weeknight dinner, featuring penne or fusilli pasta tossed in a flavorful blend of garlic, oregano, and fresh basil.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz (225g) pasta of your choice (penne or fusilli work well)

Vegetables & Seasoning

• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, and red onion)
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

Sauce

• 1 cup heavy cream
• ½ cup grated Parmesan cheese (plus more for serving)
• 1 tablespoon lemon juice

Garnish

• Fresh basil, for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the vegetables.
2. Prepare the Vegetables: Chop the mixed vegetables (bell peppers, zucchini, cherry tomatoes, and red onion) into bite-sized pieces and place them in a large bowl.
3. Season the Vegetables: Drizzle the olive oil over the vegetables, add salt, pepper, garlic powder, and dried oregano. Toss everything together until the vegetables are evenly coated with the seasoning.
4. Roast the Vegetables: Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast them in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through to ensure even cooking.
5. Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the rest.
6. Make the Creamy Sauce: In a large skillet over medium heat, pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and lemon juice, mixing until the cheese melts and the sauce becomes smooth. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.
7. Combine Pasta and Veggies: Add the drained pasta to the creamy sauce and toss to coat well. Gently fold in the roasted vegetables to combine everything evenly.
8. Serve: Divide the creamy roasted veggie pasta onto serving plates. Garnish with fresh basil leaves and extra Parmesan cheese if desired. Enjoy immediately as a comforting and flavorful meal.

Notes

• Feel free to swap in any vegetables you prefer or have on hand, such as mushrooms or asparagus.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• To add protein, consider mixing in grilled chicken or chickpeas.
• Reserve some pasta water to adjust sauce thickness to your liking.
• This dish pairs well with a crisp green salad or garlic bread for a complete meal.

Keywords: creamy pasta, roasted vegetables, vegetarian dinner, easy pasta recipe, Parmesan cream sauce, healthy pasta meal