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When it comes to enjoying a delicious meal without compromising on health, the Creamy Roasted Veggie Pasta Delight strikes the perfect balance. Each serving of this delightful pasta dish contains approximately 450 calories, making it a satisfying yet mindful choice for lunch or dinner. The macronutrient breakdown is as follows:

Creamy Roasted Veggie Pasta

Discover the Creamy Roasted Veggie Pasta Delight, a perfect blend of simplicity, flavor, and nutrition ideal for any occasion. This dish showcases seasonal vegetables like cherry tomatoes, zucchini, and bell peppers roasted to perfection, complemented by a creamy sauce that brings everything together. Whether you're cooking for a busy weeknight or a leisurely weekend meal, this recipe is easy to follow and offers a nourishing experience that your whole family will love. Learn more about the ingredients, preparation steps, and nutritional benefits to elevate your cooking skills and enjoy a delicious, health-conscious meal!
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Ingredients
  

12 oz (340g) pasta of your choice (penne or fusilli work great)

2 cups cherry tomatoes, halved

1 medium zucchini, sliced

1 medium bell pepper, diced

1 small red onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup heavy cream (or coconut cream for a dairy-free option)

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, red onion, and minced garlic. Drizzle with olive oil and season with salt, pepper, basil, and oregano. Toss until the veggies are evenly coated.

      Roasting: Spread the veggie mixture evenly on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.

        Cook the Pasta: While the veggies are roasting, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving a cup of pasta water.

          Make the Creamy Sauce: In a large skillet over medium heat, pour the heavy cream and bring to a gentle simmer. Add in the grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

            Combine: Once the veggies are done roasting, add them to the creamy sauce, then toss in the cooked pasta. Stir everything together, allowing the sauce to coat the pasta and veggies evenly.

              Serve: Plate the pasta immediately, garnishing with fresh basil leaves and an additional sprinkle of Parmesan cheese if desired. Enjoy your creamy roasted veggie pasta warm!

                Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4