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When it comes to satisfying, wholesome meals, few dishes can rival the comforting allure of creamy roasted veggie pasta. This delightful dish marries the richness of creamy sauces with the vibrant, roasted flavors of fresh vegetables, creating a balanced and delicious meal that appeals to a wide range of palates. Whether you're juggling a busy weeknight schedule, planning a family dinner, or simply craving a warm and comforting dish during the cooler months, creamy roasted veggie pasta is your go-to recipe. Plus, its versatility means it can easily cater to various dietary preferences, including vegan options, making it a favorite among diverse eaters.

Creamy Roasted Veggie Pasta

Discover the comforting charm of creamy roasted veggie pasta, a wholesome dish perfect for any occasion. This recipe blends creamy sauces with fresh, roasted vegetables, creating a vibrant and satisfying meal that caters to diverse tastes and dietary needs, including vegan options. With simple steps, you can transform everyday ingredients into a delicious culinary experience. Enjoy a nourishing plate that brings together flavor, nutrition, and creativity in your kitchen. Ideal for busy weeknights or cozy family dinners, this dish will become a favorite in your home.
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Ingredients
  

12 oz pasta (penne or fusilli works best)

2 cups cherry tomatoes, halved

1 zucchini, diced

1 bell pepper (any color), diced

1 cup broccoli florets

1 red onion, quartered

3 cloves garlic, minced

3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional for a kick)

1 cup heavy cream (or a plant-based alternative)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh basil, for garnish

Lemon zest (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prepare the Vegetables: On a large baking sheet, combine the cherry tomatoes, zucchini, bell pepper, broccoli, and red onion. Drizzle with olive oil, and sprinkle salt, pepper, oregano, basil, and red pepper flakes (if using). Toss everything together until the vegetables are well-coated.

      Roast the Veggies: Spread the vegetables evenly on the baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and caramelized, stirring halfway through to ensure even cooking.

        Cook the Pasta: While the veggies are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking