Roasted Vegetable Pasta with Yogurt

Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.

Toss the broccoli and cauliflower with olive oil and salt and pepper to taste. Spread evenly over the baking sheet and roast for 20 minutes. Any vegetables will work for this pasta, sometimes I throw in some french green beans, sometimes I replace the broccoli with tomatoes…whatever you have hanging around in the refrigerator will work!

While the veggies are roasting, cook your pasta according to package instructions. I chose a mix of small pasta shapes I had sitting in my cabinets, any pasta will work for this dish (if you’re mixing pastas, just make sure all your pasta shapes will cook in the same amount of time). When it’s done, drain it but save some of the pasta water.

While your pasta is cooking, melt the butter in a large pan over medium heat. When the butter is melted add your shallots and cook until almost soft, about 4-5 minutes. Add your garlic and cook another minute. Remove the pan from heat and stir in the yogurt and cheese.

At this point your pasta and roasted vegetables should be finished. Add drained pasta, roasted vegetables and fresh herbs (I usually use a mix of dill and chives) to the sauce mixture and stir to combine. If the sauce seems too thick, just add a little of the pasta water. Add salt and pepper to taste.