A delightful pasta dish featuring roasted garlic and fresh vegetables, perfect for a healthy and flavorful meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the garlic.
Wrap each head of garlic in foil and place them in a baking pan.
Wrapping in foil helps retain the garlic's moisture while roasting.
Roast the garlic in the oven for 45 minutes, then let it cool for 10 minutes.
Roasting brings out the garlic's natural sweetness.
Squeeze the roasted garlic cloves to extract the pulp and discard the peels.
Use a small spoon to help extract the pulp if needed.
Blend the garlic pulp, Dijon mustard, lemon juice, and black pepper in a food processor until smooth.
Adjust the seasoning to taste after blending.
Heat olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding vegetables to prevent sticking.
Cook the zucchini and mushrooms in the skillet for 3 minutes until tender-crisp.
Stir frequently to cook the vegetables evenly.
Add the garlic sauce, water, and tomatoes to the skillet and mix well.
Reduce the heat to low to prevent overcooking.
Cook the mixture on low heat until thoroughly heated, stirring frequently.
Simmering allows the flavors to meld together.
Cook the angel hair pasta according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Toss the cooked pasta with the vegetable mixture until evenly coated.
Toss gently to avoid breaking the pasta.
Serve the pasta warm, garnished with fresh herbs if desired.
Serve immediately for the best flavor and texture.
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