Name: Creamy Roasted Vegetable Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 head Cauliflower (can swap with broccoli); 2 cups Carrots (sweet potatoes are an alternative); 2 cups Bell Pepper (any color or zucchini instead); 1 large Red Onion (yellow onion or shallots can work); 2 tablespoons Olive Oil (or vegetable oil); to taste Salt; to taste Ground Black Pepper; 2 tablespoons Butter or Olive Oil (use vegetable broth for a lighter touch); 3 cloves Garlic (minced); 1/4 teaspoon Crushed Red Pepper Flakes (omit if preferred); 1/2 cup Sun-Dried Tomatoes (in oil) (fresh tomatoes work but adjust cooking time); 1 cup Heavy Cream or Coconut Cream (can use any plant-based cream); 1/2 cup Vegetable Broth (substitute with chicken broth if desired); 1/4 cup Parmesan Cheese (nutritional yeast for dairy-free alternative); 1 teaspoon Italian Herb Blend (use dried or fresh herbs); 1 tablespoon Balsamic Vinegar (lemon juice is a substitute); 1/4 cup Fresh Basil (for garnishing)

Description

A delicious creamy pasta dish with roasted vegetables, perfect for a comforting meal.

Ingredients

Scale

1 head Cauliflower (can swap with broccoli)
2 cups Carrots (sweet potatoes are an alternative)
2 cups Bell Pepper (any color or zucchini instead)
1 large Red Onion (yellow onion or shallots can work)
2 tablespoons Olive Oil (or vegetable oil)
to taste Salt
to taste Ground Black Pepper
2 tablespoons Butter or Olive Oil (use vegetable broth for a lighter touch)
3 cloves Garlic (minced)
1/4 teaspoon Crushed Red Pepper Flakes (omit if preferred)
1/2 cup Sun-Dried Tomatoes (in oil) (fresh tomatoes work but adjust cooking time)
1 cup Heavy Cream or Coconut Cream (can use any plant-based cream)
1/2 cup Vegetable Broth (substitute with chicken broth if desired)
1/4 cup Parmesan Cheese (nutritional yeast for dairy-free alternative)
1 teaspoon Italian Herb Blend (use dried or fresh herbs)
1 tablespoon Balsamic Vinegar (lemon juice is a substitute)
1/4 cup Fresh Basil (for garnishing)

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Instructions

Preheat your oven to 400°F (200°C). This step is crucial for achieving perfectly roasted vegetables with a nice caramelization.
Toss cauliflower, carrots, bell pepper, and red onion together on a large baking sheet with olive oil, salt, and pepper. Make sure everything is well coated for even roasting!
Spread the vegetables into a single layer. Roast for about 25 minutes, stirring halfway through, until golden brown and tender.
Heat butter or olive oil in a pan over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for just 1 minute until fragrant.
Add sun-dried tomatoes to the pan, then pour in the heavy cream and vegetable broth. Let it simmer gently for about 3 minutes.
Stir in Parmesan cheese, Italian herb blend, black pepper, and balsamic vinegar until the sauce is smooth and creamy.
Incorporate the roasted vegetables into the sauce, tossing gently to coat evenly. Allow this to simmer for another 2 minutes.
Garnish with the chopped fresh basil just before serving.

Notes

This recipe can be made lighter by using vegetable broth instead of butter or olive oil.
Feel free to customize the vegetables based on your preference.
If using fresh tomatoes, adjust the cooking time to ensure they soften appropriately.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 60mg