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Creamy Roasted Veggie Pasta is a delightful dish that marries the rich, velvety texture of cream with the robust, earthy flavors of roasted vegetables. This pasta dish is not just a feast for the palate but also a vibrant visual treat, showcasing a medley of colors from the assorted vegetables. The creamy sauce envelops each piece of pasta, ensuring that every bite is a harmonious blend of flavors and textures.

Creamy Roasted Veggie Pasta

Elevate your pasta night with this delicious Creamy Roasted Veggie Pasta recipe! Featuring tender roasted zucchini, sweet red bell peppers, juicy cherry tomatoes, and nutritious broccoli, this dish combines vibrant colors and rich flavors. The creamy sauce envelops each bite, offering a perfect balance of indulgence and healthiness. Versatile enough for any dietary preference, it’s an easy choice for family dinners or entertaining guests. Discover how to create a comforting meal that everyone will love!
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Ingredients
  

8 oz (225 g) pasta of your choice (penne or fusilli are excellent options)

1 small zucchini, diced into bite-sized pieces

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup broccoli florets, cut into small pieces

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

3 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

¼ cup fresh basil, chopped (plus additional for garnish)

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional, for added heat)

Juice of ½ lemon

Instructions
 

Preheat the Oven: Set your oven to preheat at 425°F (220°C).

    Roast the Vegetables: On a large baking sheet, throw together the diced zucchini, red bell pepper, cherry tomatoes, and broccoli florets. Drizzle the olive oil over the vegetables and season generously with salt and freshly ground black pepper. Toss everything together until well coated. Roast in the oven for 20-25 minutes or until the vegetables are tender and have a delightful caramelization.

      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 the package instructions until it reaches al dente. Before draining, reserve ½ cup of the pasta water; then drain the remaining water and set the pasta aside.

        Prepare the Cream Sauce: In a large skillet over medium heat, pour in a splash of olive oil. Sauté the minced garlic for about 1 minute, just until fragrant — be careful not to let it burn. Gradually pour in the heavy cream, followed by the grated Parmesan cheese, dried oregano, and red pepper flakes (if using). Stir gently until combined, then simmer for about 3-4 minutes, allowing the sauce to thicken slightly.

          Combine Pasta and Veggies: Gently add the roasted vegetables into the skillet and stir to mix. Next, incorporate the cooked pasta and a splash of the reserved pasta water into the skillet, stirring until everything is evenly coated with the creamy sauce. If the mixture seems dry, gradually add more of the reserved pasta water until your desired consistency is reached.

            Add the Finishing Touches: Stir in the chopped fresh basil and freshly squeezed lemon juice. Taste the pasta and adjust seasoning as needed with additional salt and pepper.

              Serve: Spoon the creamy roasted veggie pasta onto plates or into bowls. Garnish with additional fresh basil and a sprinkle of grated Parmesan cheese if desired. Enjoy your delicious meal!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4