Name: Roasted Vegetable Cream Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 head Cauliflower (can swap with broccoli); 2 cups Carrots (sweet potatoes are an alternative); 2 cups Bell Pepper (any color or zucchini instead); 1 large Red Onion (yellow onion or shallots can work); 2 tablespoons Olive Oil (or vegetable oil); to taste Salt; to taste Ground Black Pepper; 2 tablespoons Butter or Olive Oil (use vegetable broth for a lighter touch); 3 cloves Garlic (minced); 1/4 teaspoon Crushed Red Pepper Flakes (omit if preferred); 1/2 cup Sun-Dried Tomatoes (in oil) (fresh tomatoes work but adjust cooking time); 1 cup Heavy Cream or Coconut Cream (can use any plant-based cream); 1/2 cup Vegetable Broth (substitute with chicken broth if desired); 1/4 cup Parmesan Cheese (nutritional yeast for dairy-free alternative); 1 teaspoon Italian Herb Blend (use dried or fresh herbs); 1 tablespoon Balsamic Vinegar (lemon juice is a substitute); 1/4 cup Fresh Basil (for garnishing)

Description

A delicious roasted vegetable cream pasta made with fresh ingredients and a creamy sauce.

Ingredients

Scale

1 head Cauliflower (can swap with broccoli)
2 cups Carrots (sweet potatoes are an alternative)
2 cups Bell Pepper (any color or zucchini instead)
1 large Red Onion (yellow onion or shallots can work)
2 tablespoons Olive Oil (or vegetable oil)
to taste Salt
to taste Ground Black Pepper
2 tablespoons Butter or Olive Oil (use vegetable broth for a lighter touch)
3 cloves Garlic (minced)
1/4 teaspoon Crushed Red Pepper Flakes (omit if preferred)
1/2 cup Sun-Dried Tomatoes (in oil) (fresh tomatoes work but adjust cooking time)
1 cup Heavy Cream or Coconut Cream (can use any plant-based cream)
1/2 cup Vegetable Broth (substitute with chicken broth if desired)
1/4 cup Parmesan Cheese (nutritional yeast for dairy-free alternative)
1 teaspoon Italian Herb Blend (use dried or fresh herbs)
1 tablespoon Balsamic Vinegar (lemon juice is a substitute)
1/4 cup Fresh Basil (for garnishing)

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Instructions

Preheat your oven to 400°F (200°C). This step is crucial for achieving perfectly roasted vegetables with a nice caramelization.
Toss cauliflower, carrots, bell pepper, and red onion together on a large baking sheet with olive oil, salt, and pepper. Make sure everything is well coated for even roasting!
Spread the vegetables into a single layer. Roast for about 25 minutes, stirring halfway through, until golden brown and tender.
Heat butter or olive oil in a pan over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for just 1 minute until fragrant.
Add sun-dried tomatoes to the pan, then pour in the heavy cream and vegetable broth. Let it simmer gently for about 3 minutes.
Stir in Parmesan cheese, Italian herb blend, black pepper, and balsamic vinegar until the sauce is smooth and creamy.
Incorporate the roasted vegetables into the sauce, tossing gently to coat evenly. Allow this to simmer for another 2 minutes.
Garnish with the chopped fresh basil just before serving.

Notes

This dish pairs well with pasta or can be served as a side.
Adjust the amount of garlic and heat in the dish according to your preference.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Roasting and simmering
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 6g
Sodium: 650mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 10g
Cholesterol: 30mg