Creamy Roasted Veggie Pasta

Creamy pasta dishes have carved a special place in the hearts (and stomachs) of food lovers around the globe. They embody comfort food at its finest, offering a rich, velvety sauce that clings to al dente pasta, creating a dish that is both satisfying and indulgent. Beyond their luscious flavors, creamy pastas offer remarkable versatility, allowing for endless variations to suit personal tastes and dietary preferences.

Discover the ease and deliciousness of creamy roasted veggie pasta with this simple recipe. This comforting dish combines al dente pasta with a rich, velvety sauce and a colorful medley of roasted vegetables, enhancing both flavor and nutrition. Perfect for busy weeknights or elegant gatherings, this adaptable recipe caters to various dietary preferences, including vegan options. Elevate your dinner game and enjoy a wholesome meal that delights the senses!

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Ingredients

12 oz (340g) pasta (penne or fusilli works great)

2 cups cherry tomatoes, halved

1 medium zucchini, diced

1 red bell pepper, diced

1 medium red onion, diced

3 cloves garlic, minced

1 tbsp olive oil

Salt and pepper, to taste

1 tsp dried Italian herbs (or a mix of oregano, basil, thyme)

1 cup heavy cream (or a plant-based alternative)

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

Fresh basil, for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Veggies: On a large baking sheet, combine the cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with olive oil, and sprinkle with salt, pepper, and dried Italian herbs. Toss well to coat the vegetables evenly.

Roast the Veggies: Spread the veggies in an even layer on the baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.

Cook the Pasta: While the veggies are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta cooking