Roasted Vegetable & Goat Cheese Pasta is a hearty and easy to make meatless meal.
Course Entree
Cuisine Ecclectic
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 337kcal
Author adapted from Cooking Light
Ingredients
½pounduncooked rigatonior other sturdy pasta
1yellow squashsliced on diagonal
1zucchinisliced on diagonal
½red onionsliced vertically into narrow wedges
6crimini mushroomshalved
10grape tomatoeshalved
1clovegarlicminced
1tablespoonolive oil
½teaspoonsalt
6-8twists of fresh ground pepper pepper
1tbsbalsamic vinegar
1teaspoonchopped fresh thyme
1teaspoonchopped fresh marjoram or oregano
3oz.of goat cheese
Instructions
Preheat oven to 475 degrees.
Put water for pasta on to boil, while prepping veggies.
Place vegetables, garlic oil salt & pepper in large bowl and mix.
Dump out onto baking sheet, and roast for 15-20 minutes.
Drain pasta at al dente stage and set aside.
Return the vegetables to the large bowl, add balsamic and herbs. Mix well.
Add the goat cheese, and stir.*
Notes
*I used standard log goat cheese, a firmer crumbed goat cheese might work better in this.
*I mixed the goat cheese in gently, since I wanted the dollops to stay relatively intact. If you prefer a creamier coating on pasta, you may wish to stir more.