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Roasted Vegetable Goat Cheese Pasta

Roasted Vegetables and Goat’s Cheese Recipe

This roasted vegetables and goat’s cheese recipe is a simple yet flavorful dish packed with caramelized veggies and creamy tangy cheese. It’s perfect for a quick dinner, light lunch, or even a cozy side dish. Easy to make, healthy-ish, and full of comforting flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 People
Course: Main Course
Cuisine: Mediterranean Inspired
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 cups pasta penne or fusilli
  • 1 zucchini chopped
  • 1 bell pepper chopped
  • 1 red onion sliced
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 100 g goat’s cheese crumbled
  • Salt to taste
  • Black pepper to taste
  • 1 tsp dried oregano or Italian seasoning
  • Optional chili flakes

Method
 

  1. Preheat oven to 200°C (400°F).
  2. Chop all vegetables into similar-sized pieces.
  3. Toss vegetables with olive oil, garlic, salt, pepper, and seasoning.
  4. Spread on a baking tray and roast for 20–25 minutes until tender.
  5. Cook pasta in salted boiling water until al dente.
  6. Drain pasta and reserve a little pasta water.
  7. Combine pasta with roasted vegetables in a bowl.
  8. Add a splash of pasta water to loosen the mixture.
  9. Fold in goat’s cheese and mix gently until creamy.
  10. Adjust seasoning and serve warm.

Notes

  • Roast vegetables well for deeper flavor and slight caramelization.
  • Add goat’s cheese at the end for the best creamy texture.
  • Use pasta water to naturally create a silky sauce.
  • You can swap vegetables based on what you have at home.
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