Creamy Roast Veggie Pasta – a delicious recipe with olive oil, garlic, milk, cornflour, vegetables, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Spray a fry pan with olive oil. Saute garlic for 1 minute. Blend a little evaporated milk with the cornflour until smooth with no lumps and set aside.
2
Pour remaining evaporated milk into a pan and bring to boil stirring.
3
Add cornflour and milk mixture to pan with garlic. Stir constantly until thickened. Simmer for 3 minutes.
4
Stir in roasted vegetables, tossing well.
5
Mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired.
6
To roast your vegetables dice & put them and put into a baking dish, toss through 2 tablespoons olive oil, sprinkle with desired seasonings and bake in a moderate oven for 20-25 minutes or until tender.
7
Vegetables I have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.
609
kcal
Calories
5
g
Fat
117
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: olive oil, 2 crushed garlic cloves, 375 ml evaporated low-fat milk (I use Carnation Light and Creamy), 1 tablespoon cornflour, and more.
Yes, Creamy Roast Veggie Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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