To begin making the Roasted Vegetable Pasta In Creamy White Sauce, keep a saucepan filled with water over a medium heat.
Drop in the Penne pasta and a pinch of salt and leave it to boil. Boil the pasta till it gets cooked until you get a biting consistency which is the al dente consistency
Strain the water from the cooked penne pasta and rinse it under cold water. Drain all the water and drizzle olive oil over the pasta so it does not stick to each other.
Heat a sauce pan with oil, add chopped garlic and saute till it softens. Add onions and saute till they turn translucent.
Once the onions turn translucent, add chopped bell peppers, carrot and zucchini and roast them till the vegetables get cooked and become soft.
Stir in the Veeba white sauce dressing, the cooked penne pasta to the roasted vegetables and toss for about a minute on high heat. Optionally add milk to adjust the consistency of the pasta.
Check for salt and adjust it according to your palate.
Once done, stir in the roughly torn basil leaves and chilli flakes for added taste.
Serve the Roasted Vegetable Pasta In Creamy White Sauce with a slice of garlic bread and a glass of sangria to enjoy your blissful Sunday dinner.