Creamy pasta with roasted vegetables

Recipe from: 11/9/2000 12:00:00 AM
Ingredients 14
Servings 8


  • 2
    red peppers chopped
  • 2
    green peppers chopped
  • 2
    yellow peppers chopped
  • 1
    butternut, peeled seeded and cubed
  • 8
    small raw beetroot, scrubbed and halved
  • 30
    olive oil
  • salt and freshly ground black pepper
  • 600
    penne or rigatoni pasta
  • 300
  • 15
  • 30
    cold water
  • 300
    thick cream
  • 250
    grated mature Cheddar cheese
  • 3
    nutmeg, grated


Preheat the oven to 200 ºC. Arrange the peppers, butternut and beetroot in a single layer in a large oven dish and drizzle with olive oil. Season to taste with salt and freshly ground black pepper. Roast for about 20 to 30 minutes until the vegetables are tender and just begin to brown. Shake the pan occasionally. Bring enough salted water to the boil in a large saucepan and add the pasta. Cook until the pasta is just tender but still firm. Bring the cider to the boil in a saucepan and boil rapidly for about 5 minutes. Meanwhile blend the cornflour with the water to form a smooth paste. Add to the cider and stir in the cream. Heat and simmer gently until slightly thickened and cooked. Season well with salt and pepper and stir in the cheese. Season with nutmeg. Drain the pasta and mix with the cream mixture. Spoon the roasted vegetables on top and serve immediately with a salad.

Read more on: roast  |  fruit

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