Creamy Roasted Veggie Anellini Pasta
Serves 2
This dish is like a grown-up version of a childhood favorite. It’s creamy, super flavorful, and has a nice boost from Dan-O’s Italian-O Seasoning.
0 servings
What you need
Instructions
Instructions 1. Roast the Vegetables - Preheat the oven to 400°F. In a baking pan, combine the bell pepper, onion, Roma tomatoes, and carrots (omit the garlic for now). Add Dan-O’s Italian-O Seasoning, salt, black pepper, and olive oil. Toss everything until evenly coated. Roast in the oven for 40–50 minutes, or until the vegetables are softened and slightly caramelized. Check the vegetables after 30 minutes to avoid over-roasting. 2. Blend the Sauce - Transfer the roasted vegetables to a blender. If using garlic, add it at this stage. Pour in the heavy cream and blend until smooth. For an ultra-smooth sauce, optionally strain the mixture using a fine-mesh strainer. Use a spatula to press the sauce through, leaving behind any solids. 3. Cook the Pasta - Cook the pasta according to the package directions until al dente. Reserve about 1 cup of pasta water before draining.View original recipe