Peppercorn Sauce Pasta with Roasted Vegetables

Instructions

1. 1

   Preheat your oven to 220°C (428°F). Line a baking tray with parchment paper.

2. 2

   Toss the diced red bell pepper and zucchini with 1/2 tablespoon of olive oil and 1/2 teaspoon of salt. Spread them evenly on the prepared tray.

3. 3

   Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

4. 4

   While the vegetables are roasting, bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package instructions until al dente. Drain and set aside.

5. 5

   In a small bowl, mix the cornstarch with 2 tablespoons of the cold milk to make a slurry. Set aside.

6. 6

   In a saucepan over medium heat, add the remaining 1/2 tablespoon olive oil and the butter. Once melted, add the black pepper and pink peppercorns. Sauté for 1 minute until fragrant.

7. 7

   Pour in the remaining milk and bring to a gentle simmer. Slowly whisk in the cornstarch slurry, stirring constantly until the sauce thickens, about 2-3 minutes.

8. 8

   Season the sauce with the remaining 1/2 teaspoon salt. Taste and adjust seasoning if needed.

9. 9

   Add the drained pasta and roasted vegetables to the sauce. Toss well to coat everything evenly.

10. 10

    Serve hot, garnished with chopped basil. Enjoy your Peppercorn Sauce Pasta with Roasted Vegetables!