Creamy Roast Veggie Pasta - cooking recipe

Ingredients

olive oil
2 crushed garlic cloves
375 ml evaporated low-fat milk (I use Carnation Light and Creamy)
1 tablespoon cornflour
4 cups diced roasted vegetables
500 g warm penne pasta, cooked & drained
parmesan cheese (optional)
basil leaves (to garnish) or parsley (to garnish)

Preparation

Spray a fry pan with olive oil. Saute garlic for 1 minute. Blend a little evaporated milk with the cornflour until smooth with no lumps and set aside.
Pour remaining evaporated milk into a pan and bring to boil stirring.
Add cornflour and milk mixture to pan with garlic. Stir constantly until thickened. Simmer for 3 minutes.
Stir in roasted vegetables, tossing well.
Mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired.
To roast your vegetables dice & put them and put into a baking dish, toss through 2 tablespoons olive oil, sprinkle with desired seasonings and bake in a moderate oven for 20-25 minutes or until tender.
Vegetables I have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.