Creamy Roasted Veggie Pasta
Experience a comforting bowl of roasted vegetable pasta, featuring oven-roasted zucchini, yellow squash, and succulent tomatoes. Tossed with a creamy base of mushroom soup, this dish offers warmth and richness while remaining low in sodium and fat. Perfect for a wholesome dinner, it's a delightful mix of flavors that's easy to prepare and satisfying!
ingredients
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squashes, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 ounces whole wheat pasta (any shape)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk (non-dairy or dairy)
- 1 tablespoon nutritional yeast (optional for added flavor)
steps
- 1.
Preheat your oven to 425°F (220°C).
- 2.
In a large bowl, toss the zucchini, yellow squash, and cherry tomatoes with olive oil, garlic powder, oregano, salt, and pepper. Spread them on a baking sheet in an even layer.
- 3.
Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- 4.
While the vegetables roast, cook the pasta according to package instructions. Drain and set aside.
- 5.
In a saucepan, combine the cream of mushroom soup and milk over medium heat, stirring until smooth and warmed through. If using, add nutritional yeast for extra flavor.
- 6.
Add the cooked pasta to the sauce and stir to combine. Then fold in the roasted vegetables until evenly distributed.
- 7.
Allow the mixture to heat through for a few minutes, then remove from heat and serve immediately.
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