Creado con IA
Peppercorn Sauce Pasta with Roasted Vegetables
40 min 285 kcal por ración Fácil
Ingredientes
4 Raciones
- whole wheat penne pasta200 g
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper1 teaspoon
- pink peppercorns2 teaspoons
- red bell pepper1 medium (about 120g)
- zucchini1 medium (about 200g)
- unsalted butter1 tablespoon
- low-fat milk1 cup (240ml)
- cornstarch1 tablespoon
- basil1 tablespoon (chopped)
Preparación
- 1
Preheat your oven to 220°C (428°F). Line a baking tray with parchment paper.
- 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
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
- 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
In a small bowl, mix the cornstarch with 2 tablespoons of the cold milk to make a slurry. Set aside.
- 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
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
Season the sauce with the remaining 1/2 teaspoon salt. Taste and adjust seasoning if needed.
