Creamy Roast Veggie Pasta

1. 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. 2

   Pour remaining evaporated milk into a pan and bring to boil stirring.

3. 3

   Add cornflour and milk mixture to pan with garlic. Stir constantly until thickened. Simmer for 3 minutes.

4. 4

   Stir in roasted vegetables, tossing well.

5. 5

   Mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired.

6. 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. 7

   Vegetables I have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.

* Per serving · 4 servings · Values may vary.