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Hey, pasta lovers! If you’re craving a cozy, flavorful dish that’s packed with goodness, this Roasted Vegetable Pasta is calling your name. The roasted veggies bring a rich, smoky flavor, and when blended into a creamy sauce, they make the perfect pairing with pasta. It’s an easy recipe that’ll fill you up and leave you feeling good. Let’s dive in and make this delicious dish!
Method
Preheat the Oven and Prepare the Vegetables
Start by preheating your oven to 425°F (220°C). While the oven heats up, gather your chopped vegetables. Take the zucchini, campari tomatoes, red pepper, yellow pepper, onion, and garlic cloves and arrange them on a baking sheet. Drizzle olive oil generously over them and season with Italian seasoning, red pepper flakes, salt, and pepper. Toss the veggies to ensure they are evenly coated with the oil and seasonings. Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, or until they are soft and have developed a nice caramelized color. The roasting process adds a rich, smoky flavor to the veggies that will shine through in your sauce.
Cook the Pasta
While the veggies are roasting, it’s time to cook the pasta. Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water, then cook the pasta according to the package instructions. Remember to stir the pasta occasionally to prevent it from sticking together. Once the pasta is cooked to your desired tenderness, drain it but be sure to reserve a small amount of pasta water. This will be useful later to adjust the consistency of the sauce if needed.
Prepare the Sauce
Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Transfer the roasted vegetables to a blender, along with 1/4 cup of heavy cream. The cream adds a rich and velvety texture to the sauce, balancing out the roasted flavors. Blend everything together until smooth. If you find that the sauce is too thick, add a bit of the reserved pasta water to reach your preferred consistency. The result should be a creamy, flavorful sauce that perfectly coats the pasta.
Combine the Pasta and Sauce
Now that you have your roasted vegetable sauce ready and your pasta cooked, it’s time to bring them together. Pour the creamy roasted vegetable sauce over the drained pasta. Using a spoon or tongs, gently toss the pasta in the sauce, making sure every piece is well-coated. Taste the dish and adjust the seasoning if necessary. If you like a little extra spice, feel free to sprinkle in more red pepper flakes or a pinch of salt.
Serve and Garnish
To finish off this delightful dish, serve the pasta hot, topped with a generous sprinkle of freshly grated Parmesan cheese. Add a few fresh basil leaves on top for a burst of color and extra flavor. The cheese will melt beautifully into the sauce, and the basil will give it a fresh, aromatic finish. Your Roasted Vegetable Pasta is now ready to be enjoyed!
Necessary Tools
- Baking sheet
- Blender
- Pasta pot
- Knife and chopping board
- Mixing bowl
- Spoon or tongs for tossing pasta
Roasted Vegetable Pasta
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
1 zucchini, chopped
1 lb campari tomatoes
1 red pepper, chopped
1 yellow pepper, chopped
1 small yellow onion, quartered
4 cloves garlic
Olive oil, for drizzling
2 tsp Italian seasoning
1 tsp red pepper flakes
Salt and pepper to taste
1/4 cup heavy cream
1 lb pasta
Parmesan cheese, for serving
Fresh basil, for serving
Directions
- Preheat the oven to 425°F (220°C). Arrange your chopped veggies zucchini, campari tomatoes, red pepper, yellow pepper, onion, and garlic on a baking sheet. Drizzle with olive oil and season with Italian seasoning, red pepper flakes, salt, and pepper. Roast them in the oven for 20-25 minutes or until they’ve softened and have a nice caramelized color.
- While your veggies are roasting, cook the pasta according to package instructions. Don’t forget to save a little pasta water in case you need it later!
- Once the vegetables are roasted and soft, transfer them to a blender. Add 1/4 cup of heavy cream to create a rich, creamy texture. Blend until smooth. If the sauce feels too thick, add a little bit of the pasta water you saved.
- Combine the sauce with your cooked pasta. Toss everything together, making sure the pasta is evenly coated. Taste it and adjust the seasoning as needed. If you like it spicier, feel free to add more red pepper flakes!
- Serve with a sprinkle of freshly grated Parmesan and a few fresh basil leaves on top. It’s now ready to devour!
Notes
- Don’t overcrowd the vegetables on the baking sheet, or they won’t roast evenly. Give them plenty of space to caramelize and soften.
- Keep an eye on the veggies while they’re in the oven. Roasting times can vary depending on your oven, so check them at the 20-minute mark to avoid overcooking.
- Adjust the amount of heavy cream based on how creamy you like your sauce. If you want it lighter, feel free to add less!
Serving Suggestions
This pasta goes great with a side of crispy garlic bread or a fresh green salad to balance out the richness. Want to make it extra cozy? Pair it with a glass of white wine or some fresh lemon slices for a zesty touch!
Fun Fact
Did you know? You can also eat this sauce as a soup! Just add a little bit of veggie broth when blending and serve with lots of crunchy croutons. It’s a two-in-one recipe!
Conclusion
This Roasted Vegetable Pasta is a hearty, comforting dish that’s perfect for any night of the week. It’s simple to make, packed with veggies, and oh-so-creamy. You’ll love how the roasted vegetables transform into a smooth, flavorful sauce that pairs perfectly with pasta. Enjoy this delightful dish, and don’t forget to share it with your friends and family they’ll be asking for seconds!
