Creamy, roasted vegetables pasta

This is a vegetarian dream. Creamy roasted vegetables mixed in pasta and a delectable white sauce…


All you have to do is chop and roast your vegetables, boil a small amount of pasta and make a white sauce. It doesn’t get any easier than this!

For the roasted vegetables:

1 punnet baby squash
1 punnet patty pans
1 punnet mushrooms 
1 large eggplant

Chop vegetables into chunky pieces, drizzle with olive oil, a teaspoon of crushed garlic, cracked black pepper and salt.

Bake in the oven at 180 degrees Celsius until vegetables are almost cooked through then switch oven to ‘grill’ and let cook for a further 5-10 minutes. Remove from oven and leave aside.


Boil a half filled pot if water adding a teaspoon of rough salt and a tablespoon of oil. As soon as the water starts bubbling, add the pasta – about 2 cups. Leave to boil for approximately 7-8 minutes then drain in a colander. You can add more pasta if you wish. My preference was more vegetables less pasta.

White sauce:
2 tablespoons butter 
2 tablespoons plain flour 
1/2 teaspoon garlic 
1/2 teaspoon dried thyme

Add the butter to a pan and leave to melt, adding garlic and thyme. Then add the flour and mix, making a rue. Stir for a few minutes then add approximately 2 cups of milk a little at a time stirring as you add the milk to avoid lumps. Remove from heat and add half a tub of full fat creamed cheese and a handful of gouda/cheddar. Mix through until the cheese melts. If your sauce is too thick add a tiny bit more milk. 
Add sauce to pasta. Mix through well and pop into the oven to bake through at 180 degrees Celsius until bubbly.


Yummy and super delish!


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