Creamy Veggie Pasta

A delightful creamy pasta dish with roasted veggies that balances flavors and textures, perfect for family dinners or meal prep.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 650

Main Ingredients

2 cups cooked pasta (rotini or penne) Cooked until al dente
1 cup roasted veggies (bell peppers, carrots, broccoli) Feel free to swap for other vegetables
1 cup heavy cream Can substitute with milk or Greek yogurt
1 cup shredded cheese Cheddar or mozzarella works well
1 tablespoon olive oil For roasting the veggies
1 teaspoon garlic powder
1 teaspoon onion powder
to taste Salt and pepper
Optional: fresh herbs like basil or parsley For garnish

Preparation

Start by boiling the pasta according to package directions, aiming for al dente (about 8-10 minutes).
Toss the veggies in olive oil, season with salt and pepper, and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes.

Cooking

In a large pot, combine the cooked pasta, roasted veggies, heavy cream, garlic powder, and onion powder over medium heat and stir until warmed through.
Gradually mix in the cheese, stirring until it melts and creates a creamy sauce. If too thick, add a splash of pasta water.
Season to taste with salt, pepper, and red pepper flakes if desired.
Garnish with fresh herbs and serve immediately.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or milk for creaminess.