If you’re looking for a quick and tasty meal, this vegetarian harissa roasted vegetable pasta is just what you need. Packed with seasonal veggies and a spicy kick, it’s sure to jazz up your dinner routine!
This dish tackles bland weeknight meals, lengthy prep, unevenly roasted vegetables, excessive cleanup, and a lack of quick, satisfying heat from harissa with pasta.
I remember those busy weeknights when I’d stare at my empty fridge, wondering what to cook. This recipe tackles that problem. It’s fast to prepare and doesn’t leave you with a mountain of dishes to clean up afterward, just one pan for roasting and cooking!
This dish really shines because it makes use of the vegetables you have on hand, and it only takes about 45 minutes from start to finish. Plus, the creamy goat cheese brings everything together, adding a touch of luxury without much effort.
If you like the idea of hearty pasta with a fresh twist, this is the recipe for you! If you want a lighter option, you might also check out my Vegetarian Kale Caesar Pasta Salad.
Why You Will Love This Recipe
- Unique Flavor : The harissa adds a spicy kick and bold flavor that’ll make your taste buds sit up and take notice. This isn’t your average pasta dish.
- Creamy Texture : The goat’s cheese gives this dish a smooth and creamy feel that contrasts perfectly with the roasted vegetables. It’s a comforting and satisfying bite.
- Quick and Easy : With just a one-pan method, you’ll have this dish ready in no time. It’s a lifesaver for busy weeknights when you want something tasty and simple.
- Customizable : Feel free to switch up the vegetables based on what you have on hand or what’s in season. You can make it your own every time.
Harissa Roasted Vegetable Pasta Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: main
- Method: roasting and boiling
- Diet: vegetarian
Description
A savory vegetarian dish featuring roasted vegetables and pasta, enhanced with harissa and creamy goat’s cheese.
Ingredients
- 1 medium red onion (about 150g), loose peel removed and cut into wedges (eighths)
- 1 medium aubergine (eggplant) (about 250g), cut into medium bite-size chunks
- 1 medium red bell pepper (about 150g), pith and seeds removed then cut into chunks
- 1 medium yellow bell pepper (about 150g), pith and seeds removed then cut into chunks
- 2 medium courgettes (zucchini) (about 200g total), cut into thick slices or chunks
- 1 small bulb of garlic, cut in half widthways
- 2 tablespoon harissa (30g)
- 3 1/4 tablespoon olive oil (50g)
- 3 or 4 sprigs of fresh thyme
- 1/21/2 teaspoon sea salt (3g)
- 1/41/2 teaspoon cracked black pepper (1.5g)
- The juice of half a lemon
- 125 g (about 4oz log) of soft goat’s cheese
- 300 g (about 3 1/2 cups) rigatoni pasta (dry weight)
- A small handful of parsley, finely chopped + more for serving
- 1 tablespoon pine nuts, toasted
Instructions
- Roast Your Veggies: Preheat your oven to 425 degrees F (220 degrees C). Toss the chopped vegetables, garlic, harissa, 3 tablespoon olive oil, sea salt, and cracked black pepper on a baking tray. The vegetables should glisten from the olive oil. Roast for 25 minutes or until they are tender and slightly caramelized, stirring halfway through to ensure even cooking.
- Cook Your Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve about 1/4 cup of pasta cooking water, then drain the pasta.
- Mix & Mingle: In a large serving dish, combine the drained pasta and roasted vegetables. Squeeze the lemon juice over the mixture and crumble the soft goat’s cheese on top. Stir gently, adding reserved pasta water a little at a time until reaching the desired creaminess.
- Serve & Enjoy: Plate your pasta and vegetable mixture. Drizzle with the remaining olive oil and add toasted pine nuts on top for added crunch. Enjoy the delectable aroma before eating; the flavors meld beautifully after a few minutes.
Notes
- Storage Tips: Store leftovers in the fridge in an airtight container for 2 to 3 days. Reheat on the stove with a little water to loosen the pasta and vegetables.
- Expert Tips: Cook the pasta to just al dente; it will continue to cook when mixed with the veggies. If the sauce feels too thick, add a couple of tablespoons of reserved pasta water until reaching your desired creaminess.
- Reheating Instructions: Reheat on the stove over medium heat, adding a splash of water to keep the pasta moist, for about 5 to 7 minutes or until warmed through.
- Serving Suggestions: Serve with toasted pine nuts on top for added crunch. Pair with a crisp green salad for a complete meal. Complement with a glass of white wine or sparkling water.
- Recipe Variations: To make this dish vegan, omit the goat’s cheese or substitute with feta cheese. For extra flavor, consider adding roasted cherry tomatoes or incorporating spinach or kale. If you prefer a gluten-free option, use gluten-free pasta in place of rigatoni.
- Ingredient Notes: Choose seasonal vegetables for best flavor and availability. Cut vegetables to similar sizes to ensure even cooking. If substituting goat’s cheese, feta cheese is a great alternative for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 743
- Sugar: 8.8g
- Sodium: 585mg
- Fat: 24.6g
- Saturated Fat: 6.8g
- Unsaturated Fat: 17.8g
- Trans Fat: 0g
- Carbohydrates: 102.8g
- Fiber: 3.5g
- Protein: 27.9g
- Cholesterol: 132mg
Recipe Tips
- If pasta tends to turn mushy, aim for al dente by cooking it for about two minutes less than package instructions suggest.
- When the sauce feels too thick, add a couple of tablespoons of the reserved pasta water until reaching your desired creaminess.
- If vegetables appear unevenly cooked, cut them into similar sizes and give them a gentle stir halfway through roasting for even cooking.
- For extra flavor, consider roasting seasonal vegetables like cherry tomatoes or spinach along with the others to complement the dish.
- If planning to make ahead, store leftovers in the fridge and reheat in a pan with a splash of water to keep them moist.
Serving Suggestions
Serve this vegetarian harissa roasted vegetable pasta topped with toasted pine nuts for added crunch. Pair it with a crisp green salad for a complete meal.
This dish works well in various contexts, such as pasta salads or as a side with grilled vegetables. You can use leftovers to create wraps or grain bowls for lunch the next day.
A drizzle of olive oil or a sprinkle of fresh herbs can add an extra layer of flavor. Consider serving it alongside a glass of white wine or sparkling water for a refreshing touch.
Recipe variations
- You can use asparagus or broccoli instead of the courgettes for a different texture and flavor in your dish.
- Add 1 teaspoon smoked paprika or ½ teaspoon cayenne pepper for an extra kick of flavor alongside your harissa.
- Either include roasted cherry tomatoes for natural sweetness or use sautéed spinach for an added nutritional boost.
- Scale your pasta by using 150 g for four servings or 200 g for a heartier meal, adjusting the vegetable ratio as needed.
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How to Store?
To keep your vegetarian harissa roasted vegetable pasta fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with water.
Freezing: Wrap portions tightly in plastic wrap or aluminum foil, then place in a freezer bag for up to 3 months. Thaw in the fridge overnight.
Thawing Instructions: If frozen, thaw pasta in the fridge overnight. Reheat gently on the stove with a splash of water.
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