This Creamy Roasted Vegetable Pasta is a fast dinner option packed with flavor. Cheesy, creamy sauce, perfectly cooked pasta and flavorful roasted veggies.
Course Main Course
Cuisine American
Keyword vegetable pasta
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Meg's Everyday Indulgence
Ingredients
1cupzucchini, sliced into 1/2-inch half moons
1 1/2cupssmall broccoli florets
1/2cuphalved grape tomatoes
1Tbsp. + 1 tsp.olive oil, divided
1/2tsp.kosher salt
1/4tsp.pepper
1tsp.dried basil
4cloves garlic, minced
12oz.short cut pasta
3oz.cream cheese
1cupcottage cheese
1/4cupparmesan cheese
1cupmilk
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.
Meanwhile, cook pasta 2 minutes less than package directions.
While pasta is cooking, make sauce. Heat a skillet over medium heat. Add 1 teaspoon olive oil. Add garlic and saute until softened. Stir in cottage cheese, cream cheese and parmesan and cook until smooth. Whisk in milk. Cook about 5 minutes to thicken. When pasta is done, add to sauce. Stir in roasted vegetables and cook another 1 to 2 minutes. Serve.