Creamy Roast Veggie Pasta

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 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)

Recipe

• 1 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.
• 2 pour remaining evaporated milk into a pan and bring to boil stirring.
• 3 add cornflour and milk mixture to pan with garlic. stir constantly until thickened. simmer for 3 minutes.
• 4 stir in roasted vegetables, tossing well.
• 5 mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired.
• 6 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.
• 7 vegetables i have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.