We usually eat whole wheat pastas. We like their firm texture. But for this recipe I like a softer, semolina, pasta. The dish is mainly roasted vegetables, the soft texture pasta adheres to vegetables… it works.
Heat oven 450º
Clean, peel and slice vegetables; your choice:
cauliflower, broccoli, small potatoes, green beans, asparagus, carrots
(I like tomatoes in this recipe, but I add them at the end, uncooked)

Cook 8 ounces of pasta

Drain pasta in a colander, use the pasta pot to make the sauce:
1 cup milk
1/2 cup soft cream cheese
2 Tablespoons butter or olive oil
1/2 tsp white pepper
1 tsp dry oregano
salt to taste
Combine all the sauce ingredients. A whisk works nicely.

Parboil or steam vegetables (remember, they will continue to cook when roasted in the oven)
Place partially cooked vegetables on oiled baking sheets (I cook enough vegetables to cover to fill two 12″x18″ pans)

Roast vegetables

Toss pasta and sauce

Add roasted vegetables

If you’d like; sprinkle with crushed pita chips or sautéed breadcrumbs.

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