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Creamy Roast Veggie Pasta


a great creamy pasta which is low fat. i was looking for something different for my diabetic husband and he loved it, as did all the family. it's quite easy also. i have added ham & mushroom to the garlic with this, also makes it very nice.

Time: 45 minutes


  • spray a fry pan with olive oil
  • saut garlic for 1 minute
  • blend a little evaporated milk with the cornflour until smooth with no lumps and set aside
  • pour remaining evaporated milk into a pan and bring to boil stirring
  • add cornflour and milk mixture to pan with garlic
  • stir constantly until thickened
  • simmer for 3 minutes
  • stir in roasted vegetables , tossing well
  • mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired
  • 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
  • vegetables i have used are: pumpkin , zucchinis , tomatoes , potatoes , carrots , capsicum & asparagus to name just a few

creamy roast veggie pasta image

Number Of Ingredients: 8


  1. olive oil
  2. garlic cloves
  3. evaporated low-fat milk
  4. cornflour
  5. vegetables
  6. penne pasta
  7. parmesan cheese
  8. basil leaves


This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.

Recipe From

Provided by Anonymous

Time 30m

Yield 4


  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

Creamy Vegetarian Pasta Sauce image

Number Of Ingredients: 13


  • 1 (12 ounce) package penne pasta
  • 2 tablespoons olive oil
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 cup sliced fresh mushrooms
  • 6 ounces frozen chopped spinach, thawed and drained
  • 2 tomatoes, chopped
  • 3 cups vegetable broth
  • 7 ounces sour cream
  • 1 tablespoon tomato paste
  • salt and freshly ground black pepper to taste
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh basil


I was trying to make something easy for dinner and use up some things in the fridge. This is what I came up with and it actually turned out pretty well.

Recipe From

Provided by Jmommy209

Time 55m

Yield 4 , 4 serving(s)


  • Slice peppers, onion and carrots.
  • Toss with garlic, olive oil, salt, pepper and basil.
  • Roast in a 375 degree oven for 45 min.
  • Remove and set aside to cool.
  • Boil pasta until al dente, drain (reserve 1/4 cup cooking water), set aside.
  • In a large pan, melt butter, add bacon and cook until browned - 6 minutes or so.
  • Add cream cheese, cream and roasted vegetables, stir until cream cheese is almost melted.
  • Add pasta and parmesan.
  • Stir together.

Pasta With Roasted Vegetables and Cream Cheese image

Number Of Ingredients: 16


  • 1 green pepper
  • 1 red pepper
  • 1 orange bell pepper
  • 1 onion
  • 6 small carrots
  • 4 garlic cloves
  • 1 teaspoon dried basil
  • salt
  • pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 3/4 lb turkey bacon
  • 1/4 cup cream
  • 5 ounces cream cheese
  • 3/4 cup parmesan cheese
  • 1/2 lb pasta


Recipe From

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 to 6 servings


  • Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside.
  • Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
  • Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes.
  • Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
  • Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.

Cajun Veggie Pasta image

Number Of Ingredients: 15


  • 1 pound fettuccine
  • 3 tablespoons olive oil
  • 3 tablespoons salted butter
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 pound white mushrooms, quartered
  • 3 cloves garlic, minced
  • 4 teaspoons Cajun seasoning
  • 2 zucchinis, quartered and sliced
  • 2 1/2 cups low-sodium vegetable broth
  • 1 cup heavy cream
  • 4 Roma tomatoes, diced
  • 8 scallions, chopped
  • Kosher salt and freshly ground black pepper
  • Chopped fresh parsley, for garnish


"I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories," relates Jan Clark of New Florence, Missouri about her prize-winning recipe.

Recipe From

Provided by Taste of Home

Time 25m

Yield 2 servings.


  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, green pepper and onion in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and pepper; heat through., Drain pasta; divide between two plates. Top with vegetable mixture and cheeses.

Mediterranean Vegetable Pasta image

Number Of Ingredients: 12


  • 3 ounces uncooked angel hair pasta
  • 1 cup chopped zucchini
  • 1/2 cup chopped fresh mushrooms
  • 1/3 cup chopped green pepper
  • 1/4 cup chopped onion
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 cup canned Italian diced tomatoes
  • 6 pitted ripe olives, halved
  • 1/8 teaspoon pepper
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1 tablespoon shredded Parmesan cheese

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