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When it comes to comfort food, few dishes can compete with a rich, creamy pasta adorned with a medley of fresh, roasted vegetables. Creamy roasted veggie pasta is not only a satisfying meal but also a nourishing option that brings together a variety of flavors and textures. This dish is perfect for those looking to enjoy a hearty pasta experience while incorporating healthy ingredients into their diet. It caters to a wide range of dietary preferences, being easily adjustable for both vegetarians and vegans, making it a versatile choice for any dinner table.

Creamy Roasted Veggie Pasta

Discover the ultimate comfort meal with this creamy roasted veggie pasta recipe! This nourishing dish combines rich, smooth sauce with a vibrant mix of fresh roasted vegetables, making it perfect for any occasion. Easily adaptable for vegetarians and vegans, you can swap in seasonal veggies based on what you have at home. Enjoy a hearty, satisfying meal that tantalizes your taste buds while providing essential nutrients. Make it your own and savor every bite!
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Ingredients
  

8 ounces of pasta (penne or fusilli work well)

1 medium zucchini, diced

1 bell pepper (red or yellow), diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

3 cloves garlic, minced

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried Italian herbs (basil, oregano)

1 cup heavy cream (or a non-dairy alternative)

½ cup grated Parmesan cheese (omit for a vegan version)

Fresh basil leaves, for garnish

Instructions
 

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

    Prepare the Vegetables: In a large bowl, combine the diced zucchini, bell pepper, cherry tomatoes, broccoli florets, and minced garlic. Drizzle with olive oil and season with salt, pepper, and dried Italian herbs. Toss well to coat.

      Roast the Veggies: Spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized. Stir halfway through for even roasting.

        Cook the Pasta: While the vegetables are roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

          Make the Sauce: In a large skillet over medium heat, pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese (if using), and continue to cook until the cheese is melted and the sauce is creamy. Season with additional salt and pepper to taste.

            Combine Everything: Add the cooked pasta to the skillet with the creamy sauce. Toss in the roasted vegetables and mix everything together until the pasta is well-coated with the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.

              Serve: Remove from heat and garnish with fresh basil leaves. Serve immediately with additional Parmesan on the side if desired.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings