Pan roasted Veggies Mixed sauce Pasta
Welcome to a mouthwatering culinary adventure! Get ready to savor the delightful flavors of my Pan-Roasted Veggies Mixed Sauce Pasta. This dish is not only incredibly delicious and easy to make but also a perfect solution for utilizing the veggies you have at home. Embrace the versatility of this recipe as you can mix and match various vegetables, making it a delightful surprise every time. Picture this: tender mushrooms, bursting grape tomatoes, vibrant spinach, and sweet corn, all beautifully combined with a velvety and saucy blend. Each bite is an explosion of flavors that will leave your taste buds dancing in delight!
The magic of this dish lies in its simplicity. Pan-roasting the vegetables enhances their natural sweetness and adds a delightful smoky touch. The sauce, perfectly creamy and dreamy, coats the pasta beautifully, ensuring every forkful is an indulgent experience. And here's the best part: you can customize it to your heart's desire! Choose your favorite pasta shape, be it penne, fusilli, or linguine, and pair it with any veggies you have on hand – be it zucchini, bell peppers, or mushroom – the possibilities are endless.
Whether you're a seasoned chef or a kitchen newbie, this Pan-Roasted Veggies Mixed Sauce Pasta is a foolproof dish that will impress your family and friends. Get ready to enjoy the rich flavors, the vibrant colors, and the satisfaction of a hearty, wholesome meal. So gather your veggies and let's get cooking!
Happy Cooking!
Servings: 6-8 servings
Prep Time: 10-15 mins
Cooking Time: 20-25 mins
Total Time: 30-40 mins
Ingredients:
1lb pasta- use any pasta shape you like; I used rigatoni
1 tbsp butter
1 tbsp olive oil; I used a chili oil
6-7 mushrooms thinly sliced
3/4 cup- 2-3 shallots cut into circular discs
6-8 cloves garlic thinly sliced
8-10 grape tomatoes cut into half
1/3 cup tomato paste
1/2-1 tsp dried oregano
1 tsp Chili flakes
1-2 tsp Salt as per taste
1/4 tsp black pepper
1/4-1/2 tsp sugar
1/8 tsp nutmeg powder
1/4 cup fresh parsley chopped
1-2 tsp Salt as per taste
1/4 tsp Pepper
5-6 oz spinach leaves, I used baby spinach
1/4 cup chopped parsley
1/2-2/3 cup corn
1/2 cup milk
1/4 cup heavy cream
2-3 oz cream cheese
2/3 cup pasta water
1/3 cup grated mozzarella Cheese
Directions:
Put water to boil in a saucepan with salt. Boil pasta of your choice till al dente. Keep aside and reserve pasta water. I like to boil the pasta when the veggies are almost roasted so it cooks by the time it needs to be added in
In a saute pan on medium heat, add butter and olive oil. Let the butter start browning.
Add mushrooms, shallots, and garlic and cook them for 7-10 mins. Stir in frequent intervals so it does not burn. The mushrooms will first release water and then they will start roasting. Cook till it browns and the veggies start roasting. The heat needs to be medium-high to get the char on the veggies.
Add the tomatoes and cook for 5-6 mins till they break down. Stir in regular intervals.
Add tomato paste and cook for 2-3 mins.
Add all the spices, spinach, chopped parsley, corn and mix well. Cook for 1-2 mins mixing well.
Add milk, heavy cream, and cream cheese and mix till the cream cheese melts.
Add pasta water and let it cook for 1 minute.
Add boiled and drained pasta and toss them together. Cook for 3-5 minutes till the pasta is well coated and the sauce thickens.
Add grated mozzarella cheese and mix well.
Garnish with chili flakes and grated cheese and serve!
Notes/Tips:
You can use light cream instead of heavy cream.
I would recommend using pasta like rigatoni, penne, etc.
Cream cheese adds a lot of body to the dish and creaminess, so don’t skip that! You can use Mascarpone cheese instead.
If you want a homemade chili oil recipe - click here.
If you love mushrooms, you can use more mushrooms if you wish.
Add whatever veggies you like and roast them in the pan.
You can replace grape tomatoes with cherry tomatoes but you need either of them.