Directions:
- Spray a fry pan with olive oil. Sauté 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 425.5 Kcal (1781 kJ) | ||
| Calories from fat | 163.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.15g | 28% | |
|---|---|---|---|
| Cholesterol | 31.91mg | 11% | |
| Sodium | 343.58mg | 14% | |
| Potassium | 205.54mg | 4% | |
| Total Carbs | 44.2g | 15% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 6.51g | 26% | |
| Protein | 14.38g | 29% | |
| Vitamin C | 1.6mg | 3% | |
| Calcium | 175.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 136.8 Kcal (573 kJ) | ||
| Calories from fat | 52.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 28% | |
|---|---|---|---|
| Cholesterol | 10.26mg | 11% | |
| Sodium | 110.46mg | 14% | |
| Potassium | 66.08mg | 4% | |
| Total Carbs | 14.21g | 15% | |
| Sugars | 0.54g | 7% | |
| Dietary Fiber | 2.09g | 26% | |
| Protein | 4.62g | 29% | |
| Vitamin C | 0.5mg | 3% | |
| Calcium | 56.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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