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)

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.

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