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Roasted Vegetable White Sauce Pasta (healthy)


  • Total Time: 30
  • Yield: 4 Bowls 1x
  • Diet: Vegetarian

Description

This Roasted Vegetable White Sauce Pasta is an all-time favorite at my house! It’s easy to make with simple ingredients you probably already have at home.


Ingredients

Scale

10 oz pasta

Basic White Sauce

  • 3 tbsp butter
  • 56 cloves garlic, minced 
  • Handful of basil/sage or any fresh Italian herb, finely minced
  • 1 jalapeno or habanero pepper (optional, for spice)
  • 3 tbsp flour
  • 3 cups 2% milk (or whole milk)
  • 1/2 tsp garlic powder
  • 1 tsp red chili flakes
  • 1/2 tsp Italian seasoning
  • Salt, to taste
  • ½ cup part skim shredded mozzarella cheese or parmesan cheese

Roasted Veggies

  • Avocado Oil (or your favorite) – approx 1 tbsp
  • 1/2 large white onion, chopped
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1/2 cooked sweet potato, optional but recommended
  • 1 tbsp italian seasoning

 


Instructions

  1. Preheat the oven or airfryer to 400 degrees Fahrenheit. In a bowl, add all the ingredients under the “Roasted Veggies” Section with a drizzle of oil (I use 1 tbsp). Toss to combine and pour onto a baking sheet. Bake for 30-50 minutes or until your preferred tenderness. Move onto the next steps while the veggies roast.
  2. While making the sauce, bring a pot of water to boil. Add the pasta to the water and boil until cooked. Once it’s cooked, do not drain! 
  3. In a saucepan, melt the butter on medium heat. Add in minced garlic, chopped fresh herbs and chopped jalapeno/habenero and sauté for 1 minute or until fragrant. Add the flour to the saucepan and mix into the butter to form a paste-like substance. Make sure there are no clumps and cook for 30 seconds on medium heat just to make sure the flour is not raw.
  4. Add in one cup of the milk, whisking gently until it thickens. It will gets really thick, don’t worry that’s fine. Use your spatula to get press down of any large lumps. Then, add in another cup of milk, allowing it to thicken. Simmer on medium until thickened. If you’re having trouble getting rid of the clumps, you can just add it to a blender, blend until completely smooth and add it back to the pan.
  5. Add in the last cup of milk and the roasted veggies from step one. Add in the garlic powder, red chili powder and Italian seasoning.  Add salt to taste. Cook on medium heat until it thickens. Stir in the cheese until melted.
  6. Set aside some of the pasta water and drain the pasta. Add the cooked pasta to the sauce and simmer on low for 4-5 minutes. Taste and adjust salt and spice. If it thickens too much, add a splash of the reserved pasta water to loosen up. Add red chili flakes for extra spice! If you want to, you can bake at 325F for a few minutes but that’s totally optional.

Make sure to take a picture and tag me on Instagram @eatsbyramya or DM it to get featured!

  • Prep Time: 5
  • Cook Time: 25
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian