Harissa Roasted Vegetable Pasta
Delicious roasted vegetables tossed with rigatoni pasta and creamy goat's cheese, seasoned with harissa for a warm, zesty flavor.
Equipment
- Baking tray
- Large serving dish
- Oven
- Saucepan
Ingredients
- 1 medium red onion loose peel removed and cut into wedges (1/8's)
- 1 medium aubergine (eggplant) cut into medium bite-size chunks
- 1 medium red bell pepper pith and seeds removed then cut into chunks
- 1 medium yellow bell pepper pith and seeds removed then cut into chunks
- 2 medium courgettes (zucchini) cut into thick slices or chunks
- 1 small bulb garlic cut in half widthways
- 2 tablespoons harissa
- 3 ¼ tablespoons olive oil
- 3 or 4 sprigs fresh thyme
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ½ piece lemon Juice of
- 125 g soft goat's cheese (1 x 4oz log)
- 300 g rigatoni pasta (dry weight)
- a small handful parsley finely chopped + more for serving
- 1 tablespoon pine nuts toasted
Instructions
- Start by preheating your oven to 425 degrees F. Toss the red onion, aubergine, red bell pepper, yellow bell pepper, courgettes, and garlic with olive oil, harissa, thyme, salt, and pepper on a baking tray. Roast in the preheated oven for about 25 minutes, or until the vegetables are caramelized and fragrant. Keep an eye on them to prevent burning.
- Boil some water in a saucepan and add the rigatoni. Stir occasionally and cook until just al dente, about 8-10 minutes. The pasta should be firm yet tender when you bite into it. Avoid overcooking, as mushy pasta will not mix well with the roasted vegetables.
- Once the pasta is cooked, drain it, but save some of the starchy pasta water. Combine the pasta with the roasted veggies, then add the lemon juice and goat's cheese. If it feels dry, stir in a splash of reserved pasta water to achieve a creamy consistency. Make sure everything is well coated.
- Stir in some chopped parsley and toasted pine nuts. Gently mix to maintain the integrity of the goat's cheese.
- Portion the pasta onto plates and top with a little more parsley for added color. Check and adjust the seasoning as necessary.
Notes
Store leftovers in the fridge in an airtight container for up to two to three days. Reheat gently with a little water to loosen it up.
For a creamy sauce, save some reserved pasta water to adjust consistency. If the pasta becomes too mushy, ensure to cook until just al dente. Ensure your oven is preheated for the best roasted vegetable results.
Reheat gently on the stove over low heat, adding a splash of water if needed to prevent dryness.
Serve with additional toasted pine nuts on top for extra crunch. Pair with a side salad for a balanced meal.
Consider substituting goat's cheese with vegan cheese for a lactose-free option. Add grilled chicken or chickpeas for additional protein. Use seasonal vegetables like butternut squash or broccoli for variations.
Choose fresh vegetables for the best flavor. For a gluten-free option, replace rigatoni with gluten-free pasta. For quality cheese, look for soft goat's cheese that is creamy and spreadable.