Creamy Pasta With Roast Vegetables

  • cooking time
    40 m
  • calories per serve
    615 cal
  • serves
    4
700 g
butternut pumpkin cut into 1.5cm cubes
1
red capsicum, cut into 2cm cubes (200g)
1
yellow capsicum, cut into 2cm cubes (200g)
125 g
shortcut bacon chopped
2 cloves
garlic crushed
1 medium
red onion, cut into thin wedges (170g)
1 punnet
cherry tomatoes halved
spray oil for cooking
400 g
fettucine
3 tsp
cornflour
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
1/4 cup
chopped flat leaf parsley (10g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
517 g
2574
32
7.9
2.9
99
22.6
758
6.6
358
Average Quantity
per:
100 g
498
6
2
1
19
4
147
1
69

Method

  1. preheat oven to 220°c/200°c fan forced. line a large roasting pan with baking paper.

  2. place pumpkin, capsicum, bacon, garlic, onion and tomatoes in prepared pan; spray with oil and toss to coat. roast for 40 minutes or until vegetables are tender.

  3. meanwhile, cook pasta following packet directions; drain and set aside.

  4. blend cornflour with 1 tbsp NESTLÉ CARNATION light & creamy evaporated milk. place remaining NESTLÉ CARNATION light & creamy evaporated milk in a large saucepan with cornflour mixture. bring to the boil; reduce heat to low.

  5. add pasta, roasted vegetables and parsley; toss until well combined and heated through. serve.

You might also like