Creamy Roast Veggie Pasta Recipes

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CREAMY ROASTED VEGETABLE PASTA SALAD



Creamy Roasted Vegetable Pasta Salad image

A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.

Provided by Dusty

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
salt and pepper to taste
½ cup chopped green bell pepper
½ cup diced yellow bell pepper
½ cup chopped fresh mushrooms
½ cup chopped white onion
1 (8 ounce) package dry penne pasta
2 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven broiler.
  • In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
  • Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
  • In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g

CREAMY ROAST VEGGIE PASTA



Creamy Roast Veggie Pasta image

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.

Provided by Tisme

Categories     Potato

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

olive oil
2 crushed garlic cloves
375 ml evaporated low-fat milk (I use Carnation Light and Creamy)
1 tablespoon cornflour
4 cups diced roasted vegetables
500 g warm penne pasta, cooked & drained
parmesan cheese (optional)
basil leaves (to garnish) or parsley (to garnish)

Steps:

  • Spray a fry pan with olive oil. Sauté 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 (plum), potatoes, carrots, capsicum & asparagus to name just a few.

Nutrition Facts : Calories 455.1, Fat 2.7, SaturatedFat 0.4, Sodium 4.1, Carbohydrate 101, Fiber 13.9, Protein 9.6

ROASTED VEGGIE PASTA



Roasted Veggie Pasta image

"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 14

4 small zucchini, halved lengthwise and cut into 1-inch slices
2 large onions, cut into wedges
2 medium yellow summer squash, halved lengthwise and cut into 1-inch slices
2 large sweet yellow peppers, cut into 1-inch pieces
1 cup fresh baby carrots, halved lengthwise
2 tablespoons olive oil
3-1/2 cups uncooked fusilli pasta
2 cups shredded fontina cheese
1-1/2 cups heavy whipping cream
1/2 cup canned diced tomatoes in sauce
1/2 cup grated Parmesan cheese, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°., Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture. , Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 263 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 273mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

ROASTED VEGGIE PASTA



Roasted Veggie Pasta image

Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.

Provided by Bob McDonald

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 3

Number Of Ingredients 11

¼ pound fresh asparagus
2 red bell pepper, sliced
¼ pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
½ tomato, quartered
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
¼ cup grated Parmesan cheese
2 tablespoons tapenade

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
  • In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 66.7 g, Cholesterol 6.2 mg, Fat 14.6 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 3 g, Sodium 213.1 mg, Sugar 7.1 g

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