Why You’ll Love This Roasted Veggie Goat Cheese Pasta
- It’s a masterclass in texture. You get the creamy sauce, the al dente pasta, the tender-soft roasted veggies, and those little crispy edges all in one forkful. It’s a truly satisfying eating experience that never gets boring.
- The sauce is magically simple. Forget making a roux or simmering cream for ages. The sauce here is just softened goat cheese whisked with hot pasta water. It’s instant, luxurious, and has a fantastic tang that cuts through the richness.
- It’s endlessly adaptable. I’m giving you a base of veggies I love, but this is your canvas! Use what’s in season or what’s lurking in your fridge drawer. The method remains the same, making it a go-to recipe you can make your own.
- It feels fancy without the fuss. This is the kind of dish you’d be happy to serve to guests, but it’s straightforward enough for a casual Tuesday night. It’s all about that impressive payoff for a relatively modest amount of effort.
Ingredients & Tools
- 400 g short pasta, like rigatoni, fusilli, or penne
- 1 medium zucchini, chopped into 1-inch chunks
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 small red onion, cut into wedges
- 250 g cherry or grape tomatoes
- 150 g soft goat cheese (chèvre), crumbled
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for a hint of heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for serving
Tools: Large baking sheet, large pot for pasta, colander, small bowl.
A quick note on the goat cheese—go for a plain, log-style soft goat cheese, not the pre-crumbled kind which often has anti-caking agents. You want it to melt beautifully into the sauce. And that pasta water? Don’t you dare pour it all out! We’re going to use it like liquid gold.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chop your veggies evenly. This is the secret to perfectly roasted vegetables. If the pieces are all roughly the same size, they’ll cook at the same rate, meaning you won’t have some bits burnt and others undercooked.
- Don’t be shy with the seasoning. Vegetables need a good amount of salt to truly sing. Season them well before they go into the oven—it makes a world of difference in bringing out their natural sweetness.
- Why we roast the tomatoes whole? Trust me on this. Roasting them whole allows them to slowly concentrate and burst in the oven, creating little juicy explosions that will become part of the sauce later. It’s a fantastic textural element.
- Get your pasta water salted like the sea. This is your one chance to season the pasta from the inside out. The water should taste salty, almost like seawater. It’s the foundation of flavour for the entire dish.
How to Make Roasted Veggie Goat Cheese Pasta
Step 1: Roast Those Veggies to Perfection. Preheat your oven to 220°C (425°F). On your large baking sheet, toss the chopped zucchini, bell pepper, and red onion with the whole cherry tomatoes. Drizzle with 2 tablespoons of the olive oil, and sprinkle with the dried oregano, a generous amount of salt, and black pepper. Toss everything with your hands until the veggies are evenly coated. Spread them out in a single layer—this is key for getting caramelization, not steaming. Pop the tray into the hot oven and roast for 20-25 minutes, or until the vegetables are tender and have those beautiful browned spots. You’ll notice the tomatoes will have collapsed and the onions will be sweet and soft.
Step 2: Cook the Pasta & Prep the Goat Cheese. While the veggies are roasting, bring your large pot of well-salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente—it should have a slight bite to it. Right before you drain it, scoop out about a cup (240 ml) of the starchy pasta water and set it aside. This is our sauce magic! Then, drain the pasta in a colander. In a small bowl, crumble the goat cheese and add the minced garlic and the remaining tablespoon of olive oil. This little step of mixing the cheese with oil and garlic beforehand helps it incorporate into the sauce more smoothly.
Step 3: Create the Creamy Goat Cheese Sauce. Return the drained, hot pasta to the pot, off the heat. Immediately add the goat cheese mixture. Now, start adding the reserved pasta water, a few tablespoons at a time, while stirring vigorously. You’ll see the goat cheese start to melt and emulsify with the water, creating a velvety, creamy sauce that clings to every nook and cranny of the pasta. The trick is to add just enough water to get a saucy consistency—you might not need the full cup. The sauce should look glossy and coat the back of a spoon.
Step 4: Bring It All Together. By now, your roasted veggies should be ready. Carefully add the entire contents of the baking sheet—all the veggies and any delicious juices—into the pot with the sauced pasta. Gently fold everything together. The burst tomatoes will mingle with the sauce, making it even more vibrant. Taste and adjust the seasoning, adding more salt, pepper, or even a pinch of red pepper flakes if you like a little warmth.
Step 5: Serve Immediately. Divide the pasta among bowls. Tear up some fresh basil or parsley and scatter it over the top for a hit of freshness that really lifts the whole dish. A final drizzle of good olive oil never hurts, either. This dish is best enjoyed right away while the pasta is perfectly saucy and the veggies are still warm from the oven.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery bite of arugula and the sharp acidity of lemon provide a fantastic contrast to the creamy, rich pasta, cleansing the palate between bites.
- Garlic bread or focaccia — Because you’ll definitely want something to mop up every last bit of that delicious sauce. It’s a non-negotiable comfort move.
- Grilled chicken or shrimp — For those wanting a extra hit of protein, simply grill some seasoned chicken breasts or prawns and slice them on top. It turns the dish into a more substantial meal.
Drinks
- A crisp Sauvignon Blanc — The herbaceous notes and bright acidity in a good Sauvignon Blanc are a perfect match for the tangy goat cheese and the sweet roasted vegetables.
- A light-bodied Pinot Noir — If you prefer red, a Pinot Noir with its low tannins and red fruit flavours won’t overpower the dish and complements the earthy notes beautifully.
- Sparkling water with lemon — A non-alcoholic option that’s just as refreshing. The bubbles and citrus help cut through the creaminess wonderfully.
Something Sweet
- Lemon sorbet — After a rich pasta dish, a light, palate-cleansing lemon sorbet feels like the most perfect, refreshing ending imaginable.
- Dark chocolate almond clusters — A few pieces of good quality dark chocolate with nuts offer a bittersweet, crunchy finish that doesn’t feel too heavy.
- Berry crumble — If you’re serving a crowd, a warm berry crumble with a scoop of vanilla ice cream is a classic, crowd-pleasing way to end the meal.
Top Mistakes to Avoid
- Mistake: Overcrowding the baking sheet. If you pile all the veggies on top of each other, they’ll steam instead of roast. You want a single layer so the hot air can circulate and create those delicious caramelized edges. Use two sheets if necessary!
- Mistake: Using cold goat cheese straight from the fridge. Taking the goat cheese out about 20 minutes before you start helps it soften and blend into the sauce much more easily. Cold cheese can seize up and become clumpy.
- Mistake: Forgetting to reserve the pasta water. This is the biggest one! The starchy pasta water is essential for creating an emulsified, restaurant-quality sauce. Without it, the goat cheese might just stick in clumps.
- Mistake: Overcooking the pasta. You want it al dente because it will continue to cook a little when you mix it with the hot sauce and veggies. Mushy pasta can make the whole dish feel a bit sad.
Expert Tips
- Tip: Add a splash of balsamic glaze. Just before serving, drizzle a little balsamic glaze over each bowl. The sweet and tangy syrup adds an incredible depth of flavour that complements the roasted veggies and goat cheese perfectly.
- Tip: Toast your breadcrumbs. For an extra layer of texture, toast some panko breadcrumbs in a pan with a little olive oil, garlic, and parsley until golden brown. Sprinkle this crunchy topping over the pasta for a fantastic contrast.
- Tip: Roast your garlic. If you have time, roast a whole head of garlic along with the veggies. The sweet, mellow roasted garlic cloves can be squeezed out and mashed into the goat cheese for an even more incredible sauce.
- Tip: Make it ahead. You can roast the vegetables up to two days in advance and store them in the fridge. When ready to serve, just warm them slightly before adding to the freshly cooked and sauced pasta.
FAQs
Can I use a different cheese?
Absolutely! While goat cheese is the star here, you can experiment. Cream cheese will give you a richer, milder sauce. For a sharper tang, try feta cheese—just note it’s saltier, so adjust seasoning accordingly. A soft ricotta would also work, though it’s milder; you might want to add a big squeeze of lemon juice to brighten it up. The method of whisking with hot pasta water remains the same.
What other vegetables can I use?
This recipe is a fantastic template. Think about vegetables that roast well: broccoli florets, cauliflower, sliced mushrooms, cubed sweet potato or butternut squash, or even thin asparagus spears (add them for the last 10 minutes of roasting). The key is to adjust roasting times based on the vegetable’s density—harder veggies like squash need longer than, say, broccoli.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheating is the tricky part, as the pasta can absorb the sauce. The best method is to reheat it gently in a skillet with a splash of water, milk, or even a little more olive oil over low heat, stirring frequently until warmed through. This helps rehydrate the sauce.
Is this recipe gluten-free?
It can be, very easily! Just use your favourite gluten-free pasta. Many brands now make excellent short pasta shapes from corn, rice, or quinoa blends that hold up really well. The rest of the ingredients are naturally gluten-free, so it’s a simple swap.
Can I make this dish vegan?
You can get a similar creamy, tangy effect with a good vegan goat cheese alternative, which are becoming more common. Another option is to use a base of blended soaked cashews with a big squeeze of lemon juice to mimic the tang. You’ll still use the starchy pasta water to thin it to a saucy consistency. Just be sure to check all your ingredients, like the pasta, to ensure they’re vegan-friendly.
Roasted Veggie Goat Cheese Pasta
Creamy goat cheese pasta with roasted vegetables! This easy 40-minute recipe from a Chicago home cook delivers vibrant flavor & luxurious texture for a perfect weeknight meal.
Ingredients
Ingredients
-
400 g short pasta, like rigatoni, fusilli, or penne
-
1 medium zucchini (chopped into 1-inch chunks)
-
1 yellow bell pepper (chopped into 1-inch pieces)
-
1 small red onion (cut into wedges)
-
250 g cherry or grape tomatoes
-
150 g soft goat cheese (chèvre) (crumbled)
-
3 tbsp olive oil (divided)
-
4 cloves garlic (minced)
-
1 tsp dried oregano
-
½ tsp red pepper flakes (optional, for a hint of heat)
-
Salt (to taste)
-
freshly ground black pepper (to taste)
-
Fresh basil or parsley (for serving)
Instructions
-
Preheat your oven to 220°C (425°F). On your large baking sheet, toss the chopped zucchini, bell pepper, and red onion with the whole cherry tomatoes. Drizzle with 2 tablespoons of the olive oil, and sprinkle with the dried oregano, a generous amount of salt, and black pepper. Toss everything with your hands until the veggies are evenly coated. Spread them out in a single layer—this is key for getting caramelization, not steaming. Pop the tray into the hot oven and roast for 20-25 minutes, or until the vegetables are tender and have those beautiful browned spots. You'll notice the tomatoes will have collapsed and the onions will be sweet and soft.01
-
While the veggies are roasting, bring your large pot of well-salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente—it should have a slight bite to it. Right before you drain it, scoop out about a cup (240 ml) of the starchy pasta water and set it aside. This is our sauce magic! Then, drain the pasta in a colander. In a small bowl, crumble the goat cheese and add the minced garlic and the remaining tablespoon of olive oil. This little step of mixing the cheese with oil and garlic beforehand helps it incorporate into the sauce more smoothly.02
-
Return the drained, hot pasta to the pot, off the heat. Immediately add the goat cheese mixture. Now, start adding the reserved pasta water, a few tablespoons at a time, while stirring vigorously. You'll see the goat cheese start to melt and emulsify with the water, creating a velvety, creamy sauce that clings to every nook and cranny of the pasta. The trick is to add just enough water to get a saucy consistency—you might not need the full cup. The sauce should look glossy and coat the back of a spoon.03
-
By now, your roasted veggies should be ready. Carefully add the entire contents of the baking sheet—all the veggies and any delicious juices—into the pot with the sauced pasta. Gently fold everything together. The burst tomatoes will mingle with the sauce, making it even more vibrant. Taste and adjust the seasoning, adding more salt, pepper, or even a pinch of red pepper flakes if you like a little warmth.04
-
Divide the pasta among bowls. Tear up some fresh basil or parsley and scatter it over the top for a hit of freshness that really lifts the whole dish. A final drizzle of good olive oil never hurts, either. This dish is best enjoyed right away while the pasta is perfectly saucy and the veggies are still warm from the oven.05
