Creamy Roasted Veggie Pasta Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the vegetables.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheflenacooks.com/creamy-roasted-veggie-pasta-recipe/
