Vegetable Tagliatelle

 

Vegetable Tagliatelle

12 ounces gluten free tagliatelle pasta cooked al dente
20 mini peppers chopped in rings and roasted
1 yellow onion sliced then quartered and roasted
8 ounces button mushrooms quartered and roasted
1 garlic cloves peeled and micro-grated and sautéed
1-1/8 cups Greek yogurt
1/8 cup asiago cheese grated
1 teaspoon dried parsley
1 teaspoon dried basil
salt and freshly ground pepper to taste

Preheat oven to 425 F and roast the peppers and onions tossed in olive oil for 20 minutes. Remove from oven and place in a bowl then roast the mushrooms tossed in olive oil for 10 minutes. Place in same bowl. Add herbs and seasonings to roasted vegetables. Cook tagliatelle till al dente in salted boiling water. Drain pasta but reserve some of the pasta water. In a large saucepan heat olive oil and sauté minced garlic for one minute then add al dente pasta, stir in yogurt and asiago cheese then roasted vegetables and some pasta water to make mixture nice and creamy. Serve immediately. Enjoy!