For the pasta:
1 pound dried pasta (such as penne, fusilli, or rotini) 1/2 cup pesto sauce (homemade or store-bought) 1/2 cup heavy cream 1/4 cup grated Parmesan cheese Salt and black pepper to tasteFor the roasted vegetables:
1 cup broccoli florets 1 cup bell pepper strips (any color) 1 cup sliced mushrooms 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepperInstructions:
1.
Roast the vegetables:
Preheat oven to 400°F (200°C).
Toss the broccoli florets, bell pepper strips, and mushrooms with olive oil, salt, and black pepper.
Spread on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
2.
Cook the pasta:
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Drain and set aside.
3.
Make the creamy pesto sauce:
In a small bowl, whisk together the pesto sauce, heavy cream, and Parmesan cheese.
Season with salt and black pepper to taste.
4.
Combine the pasta and sauce:
Add the cooked pasta to the creamy pesto sauce and toss to coat.
5.
Add the roasted vegetables:
Stir in the roasted vegetables.
6.
Serve:
Serve the creamy pesto pasta immediately, topped with additional Parmesan cheese if desired.
Enjoy your delicious and flavorful meal!