🍝Creamy Pasta Primavera with Roasted Vegetables: Ingredients: 1/2 a small red bell pepper, sliced 1 small red onion, sliced 1 small zucchini, cut in half moon shapes 8 oz mushrooms, sliced 1 tbsp extra virgin olive oil 1 tsp garlic powder 1 tsp Italian seasoning 1 tsp salt, divided 1/4 tsp red chili flakes 8 oz pasta, cooked just a few minutes shy of al dente (reserve 1/2 cup pasta water) 1 tbsp butter 1 tbsp garlic, minced 1/4 cup chopped sun-dried tomatoes 1 tbsp Calabrian chilis 1/3 cup green peas 1 cup halved cherry tomatoes 1/2 cup heavy cream 1/2 cup grated Pecorino Romano Handful of finely chopped parsley Heat your oven to 450 degrees. In a large bowl combine the red onion, bell pepper, zucchini, and mushrooms with the olive oil, garlic powder, Italian seasoning, red chili flakes and 1/2 tsp salt. Toss well and spread onto a baking sheet. Place in the oven for about 20-25 minutes until veggies look slightly charred. You can also put the oven on “broil’ to speed this process up -just be super vigilant so you don’t burn the veggies to a crisp! Alternatively you can char the veggies in batches on a cast iron skillet on the stove. Meanwhile heat a large skillet with tall sides over medium heat and add the butter followed by the garlic. Once it’s fragrant, add the sun-dried tomatoes, halved cherry tomatoes, 1/2 tsp salt and cook for about 2 minutes. Add the Calabrian chilis, pasta, peas and cream. Mix well and simmer on low heat to help thicken the sauce and let the pasta continue to cook until it’s al dente (it will start to soak up some of the sauce). Add the pasta water followed by the pecorino Romano, mixing well as you go to help emulsify the sauce. Gently mix in the roasted vegetables. Taste and add additional salt if needed! Garnish with parsley & enjoy! #pasta #dinner #browntiktok #recipes #fyi - @thechutneylife