Creamy Roast Veggie Pasta Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

CREAMY VEGETABLE PASTA



Creamy Vegetable Pasta image

This creamy vegetable pasta dish is loaded with roasted red peppers, and yellow squash, and zucchini! The Fontina cheese sauce makes it creamy and a crowd pleasing dinner!

Provided by aseasonedgreeting

Categories     Main Dish

Time 40m

Number Of Ingredients 1

2 and 1/2 cups dry penne pasta1 zucchini, diced1 red pepper, seeded and diced 1 yellow squash, dicedOlive Oil 2 cloves garlic, grated 2 tablespoons butter2 tablespoons all-purpose flour 1 and 1/2 cups half & half1/3 of the boiling pasta water reserved8oz block of Fontina cheese, grated1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garlic powder

Steps:

  • Heat the oven to 425 degrees. Pour all of the diced veggies onto a large baking sheet, drizzle with olive oil and bake for 25 minutes.
  • While the veggies roast, bring a large pot of water to boil and cook pasta. Carefully reserve 1/3 cup of the boiling water for the cheese sauce.
  • While the pasta cooks, prepare the cheese sauce. First, melt 2 tablespoons of the butter and add in the grated garlic, cook for about 1 minute then add the 2 tablespoons of flour and whisk to combine. Slowly pour in the 1 and 1/2 cups of half & half and cook over medium heat for 2-3 minutes until slightly bubbly. Season with the salt, pepper, and garlic powder.
  • Next, reduce heat to low and pour in all of the grated Fontina cheese. Whisk to melt the cheese into the sauce, adding in some of the reserved pasta water if the sauce needs to be thinned.
  • To assemble, pour the cooked penne into the cheese sauce, then add in the roasted veggies. Serve and enjoy!

MEDITERRANEAN ROASTED VEGETABLE PASTA RECIPE



Mediterranean Roasted Vegetable Pasta Recipe image

This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food! The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make! Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!

Provided by Claire | Sprinkle and Sprouts

Categories     Main

Time 40m

Number Of Ingredients 16

12 oz penne pasta ((see note 1))
1 zucchini
1 large red onion
1 red bell pepper
1 yellow bell pepper
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1/4 cup parmesan (- grated)
1 garlic clove (- minced)
1 tsp dried Italian herbs
1/2 tsp salt
1/2 tsp pepper
additional parmesan
Fresh oregano (- for garnish)

Steps:

  • Pre-heat the oven to 230ºC/450°F.
  • Cut the zucchini in half lengthways and then cut into 1/4 inch slices.
  • Cut the bell peppers into 1/2 inch pieces.
  • Peel the onion and then cut into thick wedges.
  • Pour the olive oil, salt, and pepper into a large roasting tin.
  • Add in all the chopped veg and stir well until everything is well coated.
  • Roasted for 30 minutes until slightly charred and tender.
  • Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.
  • Whilst the veg is roasting bring a large pan of water to the boil.
  • Salt it well and add the pasta.
  • Cook as per the packet until al-dente.
  • Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
  • Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.
  • Remove the veg from the oven and empty the veg and any oil over the drained pasta.
  • Pour over the sauce and stir everything until well combined. You can add more cooking water if
  • Serve sprinkled with some fresh oregano and more parmesan if desired.

Nutrition Facts : Calories 561 kcal, Carbohydrate 72 g, Protein 14 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 984 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

CREAMY AVOCADO PASTA SALAD WITH ROASTED VEGETABLES



Creamy Avocado Pasta Salad with Roasted Vegetables image

Use a blender to cream the avocado with the almond milk for a smooth and healthy sauce that coats the cooked pasta. Add more almond milk as needed.

Provided by Heidi

Categories     Salad

Time 45m

Number Of Ingredients 18

3 cups of sliced vegetables for roasting (, such as:)
• 1 small green zucchini (, halved and sliced)
• 1 small yellow squash (, halved and sliced)
• 1 red bell pepper (, seeded and chopped)
• 1/2 red onion (, sliced)
1 cup cherry tomatoes (, halved)
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 16- ounce package short pasta such as rotelle or penne
1 avocado
1 cup Almond Breeze almondmilk Original
6 ounces of pesto
1/2 lemon (juiced)
1/2 cup halved Kalamata olives
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts (pistachios, or sliced almonds)
Basil leaves

Steps:

  • Preheat the oven to 425° F and prepare a baking sheet with aluminum foil. Toss the sliced veggies with olive oil and 1 teaspoon of both kosher salt and freshly ground black pepper. Roast for 10-15 minutes or until the veggies soften and caramelize. Set aside to cool.
  • Meanwhile, cook the pasta in salted water according to package directions, drain, rinse, and cool.
  • Add the avocado to the blender jar and pulse a few times. Add the almond milk, pesto, lemon juice, and the remaining 1 teaspoon each of kosher salt and pepper. Blend on high until light and frothy. Add more almond milk if needed to create a lush sauce.
  • Add the cooked pasta to a large mixing bowl with the cooked veggies and kalamata olives. Drizzle with the avocado sauce and toss to coat. Taste and adjust the seasoning, garnish with the Parmesan cheese, nuts and more basil leaves if desired. Serve at room temperature or chilled. Will keep for 1-2 days.

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 VEGETABLE PASTA



Roasted Vegetable Pasta image

This easy roasted vegetable pasta is one of our favorite weeknight dinners. The combination of veggies listed below is excellent, but feel free to swap in whatever you have on hand.

Provided by Jeanine Donofrio

Categories     Main dish

Time 45m

Number Of Ingredients 16

4 carrots (cut into 1-inch pieces)
2 Vidalia onions (or 1 small yellow onion, cut into 1-inch pieces)
5 small pattypan squash (sliced in half)
2 small zucchini (cut into 1-inch pieces)
10 cherry tomatoes
1 tablespoon extra-virgin olive oil (more for drizzling)
1 tablespoon sherry vinegar
2 garlic cloves (minced)
½ teaspoon herbes de Provence
Leaves from 8 sprigs fresh thyme (more for garnish)
1 16-ounce package brown rice penne pasta
½ cup crumbled feta cheese
½ cup fresh basil (more for garnish)
Juice of ½ small lemon (more if desired)
Pinches of red pepper flakes
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
  • In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
  • Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
  • Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
  • Garnish with more fresh herbs and a generous drizzle of olive oil.

ROASTED VEGETABLE FETA PASTA



Roasted Vegetable Feta Pasta image

Loaded with a ton of healthy veggies, this feta pasta dish is budget-friendly, hearty, and oh-so-flavorful!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pasta

Time 50m

Number Of Ingredients 12

8 ounce block of feta cheese (room temperature)
2 cups cherry tomatoes
1 medium zucchini (sliced into thick moons)
1 red, orange, or yellow bell pepper (chopped)
¼ sweet onion (slivered)
⅓ cup olive oil
4 cloves garlic (minced)
½ teaspoon Italian seasoning
⅛ teaspoon red chili flakes
8 ounces cooked pasta (with reserved pasta water )
¼ cup fresh basil
salt & pepper

Steps:

  • Preheat oven to 425°F.
  • Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
  • Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
  • While the tomatoes are baking, cook pasta al dente in salted water. Drain but be sure to reserve at least 1 cup of water.
  • Gently stir the feta and vegetables in the baking dish.
  • Mix in pasta adding enough pasta water to make a creamy sauce.
  • Stir in fresh basil, season with salt & pepper to taste, and serve.

Nutrition Facts : ServingSize 1.5 cups, Calories 440 kcal, Carbohydrate 29 g, Protein 13 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 50 mg, Sodium 650 mg, Fiber 3 g, Sugar 7 g

PASTA WITH ROASTED VEGETABLES AND CREAM CHEESE



Pasta With Roasted Vegetables and Cream Cheese image

I was trying to make something easy for dinner and use up some things in the fridge. This is what I came up with and it actually turned out pretty well.

Provided by Jmommy209

Categories     < 60 Mins

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

1 green pepper
1 red pepper
1 orange bell pepper
1 onion
6 small carrots
4 garlic cloves
1 teaspoon dried basil
salt
pepper
1 tablespoon olive oil
3 tablespoons butter
3/4 lb turkey bacon
1/4 cup cream
5 ounces cream cheese
3/4 cup parmesan cheese
1/2 lb pasta

Steps:

  • Slice peppers, onion and carrots.
  • Toss with garlic, olive oil, salt, pepper and basil.
  • Roast in a 375 degree oven for 45 min.
  • Remove and set aside to cool.
  • Boil pasta until al dente, drain (reserve 1/4 cup cooking water), set aside.
  • In a large pan, melt butter, add bacon and cook until browned - 6 minutes or so.
  • Add cream cheese, cream and roasted vegetables, stir until cream cheese is almost melted.
  • Add pasta and parmesan.
  • Stir together.

ROASTED VEGGIE PASTA WITH FETA



Roasted Veggie Pasta with Feta image

This delicious roast veggie feta pasta is so easy to make! It's a perfect weeknight meal.

Provided by This Healthy Table

Categories     Main Dishes

Time 25m

Number Of Ingredients 11

1 pound fusilli (or other chunky pasta)
6 ounce block of feta
1 cup cherry tomatoes
1 red onion, cut into thin wedges
2 small zucchini (or 1 large), diced into 1/2 in pieces
1 orange bell pepper, diced into 1/2 in pieces
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons of freshly squeezed lemon juice
2 cups fresh baby arugula

Steps:

  • Preheat oven to 400 degrees F.
  • Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
  • Bake in the oven for 15 minutes or until the tomatoes have burst.
  • Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
  • When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined.
  • Serve immediately or save in the refrigerator for up to 4 days.

Nutrition Facts : Calories 263 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 972 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

VEGETABLE PASTA BAKE



Vegetable pasta bake image

A no-fuss veggie pasta bake packed full of your 5-a-day! Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians. Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt.

Provided by Annie Rigg

Categories     Main course

Yield Serves 4

Number Of Ingredients 15

1 red pepper, seeds removed, cut into bite-size chunks
1 yellow pepper, seeds removed, cut into bite-size chunks
1 aubergine, finely chopped
1 courgette, finely chopped
1 red onion, sliced
3 tbsp olive oil
150g/5½oz cherry tomatoes, halved
400g tin chopped tomatoes
2 garlic cloves, crushed
3 tbsp roughly chopped basil
300g/10½oz pasta, such as gemelli or penne
150g/5½oz ball mozzarella, drained and finely chopped
2 tbsp pesto
2-3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5.
  • Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.
  • Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10-15 minutes.
  • Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4-6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.
  • Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.

Nutrition Facts : Calories 598kcal, Carbohydrate 68g, Fat 24g, Fiber 10g, Protein 23g, SaturatedFat 8g, Sugar 14g

More about "creamy roast veggie pasta food"

ROASTED VEG PASTA BAKE - THE HAPPY PEAR - PLANT BASED ...
roasted-veg-pasta-bake-the-happy-pear-plant-based image
Roasted vegetable, creamy, pasta bake! It’s a super tasty, warming, nourishing and so easy to eat dish, that you’ll find yourself going back for …
From thehappypear.ie
Category Main Course
  • Fill and boil the kettle. Fill a large pot with boiled water, add 1 tsp of salt and cook the pasta as per the pack instructions. Drain and rinse once cooked.
  • Chopped the peppers, courgette and leek into bite size pieces ensuring to give the leek a good wash in the centre as often soil can hide here. With the leek include the green of the leek too. Peel and chop 1 of the red onions into half moon slices. Add all the veg to 2 baking trays and cover with 1 tbsp of oil per tray and a generous pinch of salt. Bake for 30 mins, giving them a mix once or twice, until the edges of the pepper, onions and leek start to char slightly.


CREAMY ROASTED AUTUMN VEGETABLE PASTA - FOXES LOVE …
creamy-roasted-autumn-vegetable-pasta-foxes-love image
Preheat oven to 425 degrees F. Place squash and brussels sprouts on rimmed baking pan. Add olive oil, salt and pepper; toss until well combined. …
From foxeslovelemons.com
Reviews 17
Category Entrées
Servings 4


CREAMY PASTA WITH ROASTED VEGETABLES - YVONNE MAFFEI
creamy-pasta-with-roasted-vegetables-yvonne-maffei image
Creamy Pasta with Roasted Vegetables. Serves 4. Ingredients. 1 pound package penne pasta, cooked. 1 pound roasted tomatoes (should be …
From myhalalkitchen.com
Reviews 3


ROASTED VEGETABLE PENNE PASTA (WITH VIDEO)
roasted-vegetable-penne-pasta-with-video image
Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil. Add pasta and a handful of …
From theslowroasteditalian.com
Servings 8


ROASTED VEGETABLE PASTA IN CREAMY ... - ARCHANA'S KITCHEN
roasted-vegetable-pasta-in-creamy-archanas-kitchen image
The Roasted Vegetable Pasta In Creamy White Sauce is a filling one pot meal made with rich and creamy white sauce which is tossed with …
From archanaskitchen.com
4.9/5


CREAMY GARLIC PASTA WITH ROASTED VEGETABLES - LOVE GROWS WILD
creamy-garlic-pasta-with-roasted-vegetables-love-grows-wild image
Instructions. Preheat oven to 400ºF. Place the tomatoes and mushrooms on a large baking sheet and toss with olive oil to coat. Season with …
From lovegrowswild.com
Reviews 2


CREAMY PASTA SAUCE WITH ROASTED VEGETABLES - OUR SALTY …
creamy-pasta-sauce-with-roasted-vegetables-our-salty image
Heat the oven to 425°F. Roast the vegetables. Separately, toss the broccoli and cauliflower with 1 tbsp olive oil each. Spread between two baking …
From oursaltykitchen.com
Reviews 5
Category Pasta
Cuisine American
Total Time 35 mins


10 BEST CREAMY VEGETARIAN PASTA RECIPES - YUMMLY
10-best-creamy-vegetarian-pasta-recipes-yummly image
salt, water, small shell pasta, olive oil, pepper, fresh basil and 6 more. Guided. Vegan Baked Ziti Yummly. black pepper, nonstick cooking spray, extra-virgin olive oil and 11 more.
From yummly.com


10 BEST BAKED CREAMY VEGETABLE BAKE RECIPES - YUMMLY
10-best-baked-creamy-vegetable-bake-recipes-yummly image
Creamy Vegan Lentil and Roasted Vegetable Bake PureWow kosher salt, garlic cloves, pine nuts, Italian parsley, cauliflower and 19 more Grilled Vegetable Wraps with Creamy Coleslaw Jamie Geller
From yummly.com


CREAMY ROASTED VEGETABLE PASTA - MEG'S EVERYDAY …
creamy-roasted-vegetable-pasta-megs-everyday image
Instructions. Preheat oven to 425 degrees F. Add vegetables to a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, kosher salt and pepper. Toss to coat evenly. Bake for 15 minutes, stir and bake anotehr 5 minutes. …
From megseverydayindulgence.com


CREAMY PASTA WITH ROAST VEGETABLES | RECIPES.COM.AU
creamy-pasta-with-roast-vegetables-recipescomau image
METHOD. preheat oven to 220°c/200°c fan forced. line a large roasting pan with baking paper. place pumpkin, capsicum, bacon, garlic, onion and tomatoes in prepared pan; spray with oil and toss to coat. roast for 40 minutes or until …
From recipes.com.au


VEGETABLE PASTA BAKE - NICKY'S KITCHEN SANCTUARY
Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain. Whilst the pasta is cooking, heat the oil on …
From kitchensanctuary.com
5/5 (13)
Calories 539 per serving
Category Dinner
  • Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
  • Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for a 3-4 minutes until the onion started to soften.
  • Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
  • Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.


CREAMY CHICKEN PASTA WITH ROASTED VEGETABLES - I AM ...
In a food processor, add the lemon juice, ricotta cheese, salt, pepper, and red pepper flakes. Process on high until smooth (about 30 seconds). Add ricotta mixture, roasted …
From iamhomesteader.com
Reviews 2
Category Dinner, Main Course
Servings 8
Total Time 48 mins
  • In a large bowl combine broccoli, shallots, tomatoes, garlic, red pepper flakes, oil, salt, and pepper.
  • Bring a large pot of water to a boil. Add salt and noodles and cook until al dente (about 6 minutes).
  • In a food processor, add the lemon juice, ricotta cheese, salt, pepper, and red pepper flakes. Process on high until smooth (about 30 seconds).


ROASTED {SUMMER} VEGETABLE PASTA ⋆ 100 DAYS OF REAL FOOD
This Roasted {Summer} Vegetable Pasta is loaded with eggplant, zucchini, and tomatoes, mixed in with whole-wheat pasta for an easy baked dinner! 24 Reviews / 4.9 …
From 100daysofrealfood.com
4.9/5 (24)
Total Time 50 mins
Category Dinner, Sides
Calories 311 per serving
  • In a 13 X 9 casserole dish combine the eggplant, zucchini, tomatoes (if using), and garlic. Sprinkle over top the wine, olive oil and spices. Roast veggies until they are tender and brown, about 40 minutes, stirring once halfway through the cooking time.
  • Pull the casserole dish out of the oven and stir the noodles and tomato sauce in with the veggies. Top with the Parmesan cheese and stick the casserole dish back in the oven until the cheese is melted, about 5 more minutes. Serve warm and enjoy!


ROASTED VEGETABLE PASTA – A COUPLE COOKS
More vegetable pasta recipes. There are so many tasty ways to add veggies to your pasta! Here are some great pasta recipes that make healthy dinner ideas: Opt for fan favorite Roasted Eggplant Pasta; Try Cherry Tomato Pasta; Go for Vegan Pasta Primavera; Try Creamy Cavatappi Pasta with cauliflower sauce; Opt for Creamy Butternut Squash Pasta; 01. …
From acouplecooks.com
Cuisine American
Category Main Dish
Servings 4
Total Time 45 mins


VEGGIE PENNE PASTA IN CREAMY ROASTED CARROT SAUCE BY ...
Veggie Penne Pasta Recipe Creamy Carrot Sauce is a wonderful way to use vegetables as a sauce for the Pasta. We often add them into our pasta and is sometimes left out by the kids. But in this recipe the vegetables are well roasted and ground to make a delicious creamy sauce which will make the kids amazed to try this recipe. The sauce is luscious and …
From archanaskitchen.com
4.8/5
Servings 4
Cuisine Italian Recipes
Total Time 50 mins


CREAMY AVOCADO AND ROASTED VEGETABLE PASTA SALAD - HEALTHY ...
Roast, tossing occasionally, for 15–20 minutes. Add the tomato and asparagus to the tray and roast for 5 minutes more, or until the vegetables are tender. Cool slightly. 2 Meanwhile, cook the pasta in a large saucepan of boiling water for 12 minutes, or until just tender. Drain, refresh pasta under cold water. Return to pan.
From healthyfood.com
3.5/5
Total Time 30 mins
Category Mains
Calories 463 per serving


ROASTED VEGGIE TOMATO SAUCE FOR PASTA - EATING BY ELAINE
Place prepared veggies (tomatoes, carrots, bell pepper and zucchini) on baking sheet and use two spoons to toss with olive oil, salt and pepper. Add Italian seasoning if desired. Spread the veggies into one even layer and space them out as much as possible. Roast for 25 minutes. No need to toss halfway through.
From eatingbyelaine.com
5/5 (2)
Total Time 45 mins
Category Condiment/Sauce


RECIPE: MAFALDA PASTA & ROASTED BROCCOLI WITH CREAMY BROWN ...
Mafalda Pasta & Roasted Broccoli with Creamy Brown Butter-Tomato Sauce 25 MIN. 2 Servings. Wellness at Blue Apron. Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags. Vegetarian Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and …
From blueapron.com
4.3/5
Total Time 25 mins
Cuisine Middle Eastern
Calories 740 per serving


ROASTED VEGETABLE PENNE WITH CREAMY MARINARA - MAKING ...
Spread the vegetables out so that there is some space between each piece. Bake in the oven for 20 minutes, or until tender. Set aside to cool. Meanwhile bring a pot of salted water to a boil. Cook the pasta as directed, or until al dente. Strain the pasta while reserving 1/4 cup of the pasta water. Add the pasta back to the pot and set aside.
From makingthymeforhealth.com
5/5
Total Time 30 mins
Servings 4


ROASTED VEGETABLE PASTA PRIMAVERA - THE SKINNYISH DISH
In a large skillet heat 1 tsp of olive oil. Cook about 6 cloves of minced (or pressed garlic) until fragrant. Add in 2 cups water and plain unsweetened almond milk, 2 tbsp chicken better than bouillon and 12 ounces dry rotini pasta. Bring to a boil and then reduce to a simmer.
From theskinnyishdish.com
5/5 (17)
Servings 6
Cuisine American
Category Main Course


ROASTED CHICKEN, VEGGIE AND FETA PASTA | SCHNUCKS
Roast, 20–22 minutes, or until chicken is cooked through and vegetables are tender, tossing once halfway through. Meanwhile in a large stock pot, prepare pasta according to package directions, drain and return to pot. Remove chicken and vegetables from sheet pan. Transfer feta and drippings from sheet pan into pasta; gently toss until feta is ...
From nourish.schnucks.com
Servings 4
Total Time 40 mins
Category Chicken
Calories 582 per serving


ROAST VEGGIE PASTA PRIMAVERA • TWO PURPLE FIGS
This roast veggie pasta primavera recipe is pure pasta and veggie bliss. Sweet roast veggies are tossed with a fragrant mixture of garlic, basil and sun dried tomatoes, and then tossed with cooked pasta and parmesan cheese for an instant pasta sauce. A gorgeous vibrant and perfect side or vegetarian main dish that’s loaded with flavor, color and veggie goodness!
From twopurplefigs.com
4.6/5 (9)
Total Time 30 mins
Category Main Dish
Calories 430 per serving


PASTA PRIMAVERA WITH ROASTED VEGETABLES - LITTLE BROKEN
Vegetables. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside. In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a …
From littlebroken.com
Reviews 22
Calories 353 per serving
Category Main


CREAMY ROAST CAULIFLOWER & CHICKPEA PASTA | TINNED TOMATOES
CREAMY ROAST CAULIFLOWER & CHICKPEA PASTA. A creamy roast cauliflower & chickpea pasta that's super easy to make and tastes great. The cauliflower is roasted then whizzed up in a blender or food processor into a creamy sauce with chickpeas. I like to serve it with fine beans and sugar snap peas, which are also known as snow peas.
From tinnedtomatoes.com
Cuisine Italian, Vegan
Total Time 35 mins
Category Dinner
Calories 549 per serving


VEGAN ROASTED RED PEPPER PASTA SAUCE - BIANCA ZAPATKA ...
Creamy Vegan Roasted Red Pepper Pasta. The holidays are over and now it’s New Years Resolution time! So if you’re looking for a no-fuss recipe that helps you stick to healthy eating resolutions – this creamy roasted red pepper pasta sauce recipe is just perfect! It’s made with only a few simple ingredients, that are easy to find and even healthy! Plus it’s totally …
From biancazapatka.com
4.9/5 (22)
Servings 2-3


CREAMY VEGAN SPAGHETTI WITH ROASTED VEGETABLES - BEAUTY BITES
Creamy vegan pasta with roasted vegetables to warm your heart, spoil your taste buds and clear your skin. Prep Time 10 minutes. Cook Time 20 minutes. Ingredients. 180 g/ 6oz whole grain spaghetti ; 1 tomato medium - chopped; 1/2 cup almond milk (or other nut milk) 1/2 eggplant; 2 small green peppers; some garlic for the roasting; 1/2 cup chopped broccoli florets; …
From beautybites.org
Servings 4


VEGETARIAN PASTA RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


CREAMY ROASTED BUTTERNUT SQUASH PASTA WITH PEAS - GO VEGGIE®
Cook pasta according to package directions in a large pot so that it’s al dente (my brown rice noodles take me 10 minutes). While the pasta is cooking you can make the sauce by adding the squash, peeled roasted garlic (don’t forget to peel it), Go Veggie cream cheese and almond milk to the bowl of a food processor (or high powered blender). Process until smooth and creamy, …
From goveggiefoods.com


PASTA WITH ROASTED VEGETABLES AND CREAM CHEESE RECIPES
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.
From tfrecipes.com


WEEKNIGHT SHEET PAN VEGAN ROASTED VEGGIE CREAMY PASTA ...
Once the pasta is done cooking remove the cooked pasta from the water using a pasta ladle and transfer the cooked and drained pasta to a 12-inch skillet (reserve at least 1/2 cup of the pasta water). Add the oil, and seasonings (salt, garlic powder, dried Italian seasoning, red chili flakes and pepper) to the cooked pasta. Unwrap the head of garlic and use tongs to squeeze out the
From eatingbyelaine.com


CREAMY ROAST VEGGIE PASTA RECIPES
More about "creamy roast veggie pasta recipes" CREAMY VEGETABLE PASTA - A SEASONED GREETING. 2020-08-03 · 1. Heat the oven to 425 degrees. Pour all of the diced veggies onto a large baking sheet, drizzle with olive oil and bake for 25 minutes. 2. While the veggies roast, bring a large pot of water to boil and cook pasta. Carefully reserve 1/3 cup of …
From tfrecipes.com


CREAMY ROASTED VEGETABLE PASTA | RECIPE | ROASTED ...
Oct 25, 2021 - This Creamy Roasted Vegetable Pasta is a fast dinner option packed with flavor. Cheesy, creamy sauce, perfectly cooked pasta and flavorful roasted veggies.
From pinterest.com


CREAMY VEGAN ROASTED RED PEPPER PASTA — OKCVEGGIE ...
Whether you’re a vegan, vegetarian or just trying to eat less meat, these recipes are for you. My goal with OKC Veggie is to show people that cooking delicious vegetarian food is achievable, accessible and seriously satisfying. Enjoy! Emily Russell | OKC Veggie . Tasty and Healthy Vegetarian + Vegan Recipes. Nov 2. Nov 2 Creamy Vegan Roasted Red Pepper …
From okcveggie.com


VEGGIE PASTA BAKE RECIPES - BBC GOOD FOOD
Cauliflower cheese & spinach pasta bakes. A star rating of 4 out of 5. 37 ratings. Somewhere between macaroni and cauliflower cheese, these pasta bakes are perfect for a cold day. 1 hr 5 mins. Easy. Vegetarian.
From bbcgoodfood.com


Related Search