The first time I made this pasta, each member of my family consumed every bite. From that monumental moment, I knew the recipe was a keeper! It’s been adapted a few times and is incredibly flexible. I throw in whatever veggies are in the fridge (this time, asparagus, red pepper, and tomato), grab the rest of the ingredients out of my pantry (shelf-stable whipping cream is brilliant), and 15 minutes later dinner is ready!
Garlic Roasted Vegetable Pasta w/ Cream Sauce
1 tbsp. garlic (I use minced)
Vegetables as desired
1/2 lb. pasta
Salt & pepper
4 tbsp. butter
1/2 c. whipping cream
Preheat oven to 400. Drizzle cookie sheet with olive oil. Add chopped vegetables and garlic and stir. Bake for 10 minutes.
While veggies bake, cook pasta until al dente in salted water (salting water is the key to good pasta!! Trust me!).
Melt butter in large sauce pan. Add whipping cream and warm. Add roasted veggies and stir 1-2 minutes. Pour over cooked pasta. Let sit 2-3 minutes until sauce thickens slightly.