Ingredients
-
-
2
-
375
-
1
-
4
-
500
-
-
-
-
-
-
-
-
-
Directions
Creamy Roast Veggie Pasta, 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 , Made for the Aussie/NZ #88 recipe swap and we really enjoyed this (I loved this) I made this for our lunch and used zucchini, yellow summer squash, red onion, red/green peppers, mushrooms, eggplant and some garlic in with the vegies to roast and also I seasoned them with oregano/basil and then added some red pepper flakes in before serving This is definately a keeper for me Thank you for posting
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Spray a Fry Pan With Olive Oil. Saut Garlic For 1 Minute. Blend a Little Evaporated Milk With the Cornflour Until Smooth With No Lumps and Set Aside. |
|
2
Done
|
Pour Remaining Evaporated Milk Into a Pan and Bring to Boil Stirring. |
|
3
Done
|
Add Cornflour and Milk Mixture to Pan With Garlic. Stir Constantly Until Thickened. Simmer For 3 Minutes. |
|
4
Done
|
Stir in Roasted Vegetables, Tossing Well. |
|
5
Done
|
Mix Hot Pasta Into Sauce and Serve Immediately With Basil Leaves and or Parsley and Also Shaved Parmesan Cheese If Desired. |
|
6
Done
|
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
Done
|
Vegetables I Have Used Are: Pumpkin, Zucchinis, Tomatoes (plum), Potatoes, Carrots, Capsicum & Asparagus to Name Just a Few. |
