A delightful pasta dish featuring roasted vegetables and a creamy garlic sauce, perfect for any meal.
Preheat your oven to a moderate temperature.
Preheating ensures even cooking of the vegetables.
Dice the pumpkin, slice the zucchini, halve the cherry tomatoes, and chop the capsicum. Place them in a baking dish.
Cut the vegetables into similar sizes for even roasting.
Drizzle the vegetables with olive oil and sprinkle with your desired seasoning. Toss to coat evenly.
Use your hands to ensure the vegetables are well coated.
Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized.
Stir the vegetables halfway through roasting for even cooking.
Cook the penne pasta according to the package instructions. Drain and set aside.
Reserve a bit of pasta water to adjust the sauce consistency later.
Heat olive oil in a fry pan over medium heat. Sauté the garlic for 1 minute until fragrant.
Avoid browning the garlic to prevent bitterness.
In a mixing bowl, whisk the cornflour with a small amount of evaporated milk until smooth.
Ensure there are no lumps for a smooth sauce.
Add the remaining evaporated milk to the fry pan and bring to a gentle boil, stirring constantly.
Stirring prevents the milk from scorching.
Stir in the cornflour mixture and cook until the sauce thickens. Simmer for 3 minutes.
Simmering allows the sauce to develop its flavor.
Combine the roasted vegetables and cooked pasta with the sauce. Toss well to coat.
Mix gently to avoid breaking the vegetables.
Serve the pasta topped with shaved Parmesan and fresh basil leaves.
Garnish just before serving for the freshest presentation.
