Roasted vegetables transform into a silky sauce when you mash them with butter and cream, binding them to pasta for a weeknight dinner that tastes like more than the sum of its parts. This shelf product does the hard work while you boil water.

Serves 2. 20 minutes, 10 at the stove.

About 670 calories a serving, 14 g protein, 82 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until al dente, about 9 minutes, then drain and set aside, reserving 1/2 cup pasta water.10 min
2. While the pasta cooks, melt 2 tablespoons butter in a large pan over medium-high heat, add one minced garlic clove and cook until fragrant, about 30 seconds.1 min
3. Add the entire bag of roasted vegetables to the pan and mash with a wooden spoon until mostly smooth but with some texture, about 2 minutes.2 min
4. Pour in 1/2 cup heavy cream and 1/4 cup reserved pasta water, stir well, and heat through without boiling, about 1 minute.1 min
5. Toss the pasta with the sauce, adding more pasta water by the tablespoon if it seems dry, then season with salt and pepper to taste and divide between two bowls.

Note Swap cream for whole milk and add a parmesan rind if you have it. Leftovers keep three days in the fridge; reheat gently with a splash of water. Serve with a simple green salad or crusty bread to soak up the sauce.