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When it comes to comfort food, few dishes can rival the satisfaction offered by a warm plate of creamy pasta. The Creamy Roasted Veggie Pasta stands out not only for its rich and decadent sauce but also for the vibrant array of roasted vegetables that enhance both its flavor and nutritional profile. This dish is a true celebration of wholesome ingredients, making it a perfect option for family dinners, meal prep, or an impressive dish for entertaining guests.

Creamy Roasted Veggie Pasta

Indulge in the comforting flavors of Creamy Roasted Veggie Pasta, a delightful dish that stars a rich, creamy sauce paired with a colorful array of roasted vegetables. Perfect for family dinners or entertaining guests, this versatile recipe caters to various dietary preferences, allowing you to mix and match seasonal ingredients. Experience the joy of cooking while savoring the harmony of creamy goodness and caramelized veggies in every bite. A true culinary delight!
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Ingredients
  

12 oz (340g) pasta of your choice (fettuccine or penne are excellent options)

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

3 tablespoons extra-virgin olive oil

Salt and freshly cracked pepper, to taste

1 teaspoon Italian seasoning

1 cup heavy cream

1 cup freshly grated Parmesan cheese

2 cloves garlic, finely minced

Fresh basil leaves, for garnish

Red pepper flakes, to taste (optional, for added heat)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the mixed vegetables. Drizzle with olive oil and season generously with salt, pepper, and Italian seasoning. Toss until all the vegetables are well-coated.

      Roast the Vegetables: Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for 20-25 minutes, or until they are tender with a delightful char, stirring halfway to ensure even roasting.

        Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set it aside.

          Create the Sauce: In a large skillet over medium heat, pour in a splash of olive oil and sauté the minced garlic for about 1 minute, or until fragrant but not browned. Then, pour in the heavy cream, stirring well, and bring it to a simmer.

            Incorporate the Cheese: Reduce the heat to low and whisk in the grated Parmesan cheese, stirring until it melts and the sauce becomes creamy. If the sauce is too thick for your liking, gradually mix in some reserved pasta water until you achieve the desired consistency.

              Combine Everything: Gently fold the roasted vegetables and cooked pasta into the creamy sauce, tossing everything together until well combined. Taste and adjust the seasoning with additional salt, pepper, and red pepper flakes for extra heat, if desired.

                Garnish and Serve: Transfer your delicious creamy veggie pasta to serving plates. Top with fresh basil leaves and an additional sprinkle of Parmesan cheese for a lovely finish. Enjoy this rich and comforting dish!

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