Description
A savory vegetarian dish featuring roasted vegetables and pasta, enhanced with harissa and creamy goat’s cheese.
Ingredients
Scale
- 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