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If you’re in search of a dish that combines comfort, flavor, and nutrition, look no further than creamy roasted veggie pasta. This delectable meal is a delightful blend of al dente pasta enveloped in a rich, creamy sauce, complemented by the natural sweetness of roasted vegetables. The appeal of this dish lies not only in its luxurious texture but also in its ability to transform simple ingredients into a hearty meal that satisfies both the palate and the soul.

Creamy Roasted Veggie Pasta

Discover the perfect comforting dish with this creamy roasted veggie pasta recipe! This delightful meal pairs al dente pasta with a rich, creamy sauce and sweet, caramelized roasted vegetables. It’s not only delicious but also nutritious, featuring fresh ingredients like zucchini, bell peppers, and garlic. Easy to customize based on your preferences, it's great for busy weeknights or gatherings. Elevate your dining experience with this satisfying and colorful dish!
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Ingredients
  

12 oz (340g) pasta (penne or fusilli preferred)

2 cups cherry tomatoes, halved

1 medium zucchini, diced into bite-sized pieces

1 red bell pepper, diced

1 medium red onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon dried Italian herbs (or a blend of oregano, basil, and thyme)

1 cup heavy cream (substitute with a plant-based alternative if desired)

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) so it’s ready for roasting.

    Prepare the Vegetables: On a large baking sheet, arrange the halved cherry tomatoes, diced zucchini, red bell pepper, and red onion. Drizzle the olive oil over the veggies, then generously season with salt, pepper, and dried Italian herbs. Toss everything together until the vegetables are evenly coated in oil and seasoning.

      Roast the Vegetables: Spread the seasoned vegetables into an even layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized, giving them a stir halfway through cooking for even roasting.

        Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water to use in the sauce.

          Combine & Create the Sauce: In a large skillet or pot, combine the roasted vegetables and the cooked pasta. Pour in the heavy cream, stirring gently to combine. If using, add the reserved pasta cooking water a little at a time until you reach your desired sauce consistency. Stir in the grated Parmesan cheese (or nutritional yeast) until melted and creamy.

            Season to Taste: Adjust the flavors with additional salt and pepper if needed, mixing everything well to ensure the pasta is thoroughly coated.

              Serve and Garnish: Plate the creamy roasted veggie pasta in serving bowls and finish with a sprinkle of fresh basil leaves for brightness and flavor.

                - Presentation Tips: To enhance the dish’s visual appeal, serve with a sprinkle of extra Parmesan cheese on top and a drizzle of olive oil. Add a few whole basil leaves as a lovely garnish. Enjoy your delicious creamy creation!