Roasted Vegetable Pasta with Goat Cheese is a great marriage of ingredients while also simple to make and a wonderful main course or side.
This Roasted Vegetable Pasta with Goat Cheese is one of those dishes that’s both healthy and deeply satisfying. Roasted vegetables tossed with pasta, a splash of olive oil, fresh tomatoes, basil, garlic, and crumbled goat cheese make a simple, flavorful meal that works as a main course or a side.
The dish is easy to make and very adaptable. I could have eaten it every day for a week, but friends and family had the same idea and it disappeared fast. If you need a gluten-free version, try serving the roasted vegetables and tomato mixture over zucchini noodles, quinoa, or a gluten-free pasta—each makes a delightful alternative.
I’ve been paying more attention to gluten-free substitutes lately because a neighbor has eliminated gluten to help manage a thyroid condition. She appreciated a quinoa-based GF pasta I brought over, and the roasted vegetables would pair beautifully with cooked quinoa or rice as well. Honestly, the roasted vegetables are so flavorful that I’d happily eat a bowl on their own.
One of the best things about this recipe is its versatility. I didn’t have carrots the last time I made it, so I used extra zucchini. Use whatever you enjoy: peppers, zucchini, beets, broccoli, Brussels sprouts, mushrooms, onions—the variety is up to you. The combination of roasted sweetness and a bit of char from the oven gives the dish its charm.
This recipe came originally from Cancer Treatment Centers of America, who shared many nourishing recipes while my daughter was undergoing treatment in 2013. Thankfully she is now cancer-free, and this pasta has remained a family favorite ever since.
When fresh summer tomatoes are available, they’re ideal. To make the recipe year-round, smaller tomato varieties or halved cherry tomatoes work well, especially in winter when large tomatoes can be bland. Mixing the hot pasta with the tomato mixture helps to soften the tomatoes slightly and releases more flavor, so be sure to combine them while the pasta is still steaming.
The pasta pairs nicely with proteins, too. The first time I made it I served the pasta with Limoncello and Herb Barbecued Chicken Thighs for a light, quick, and satisfying dinner. It also makes an excellent side dish for grilled or roasted proteins.
Go For the Color!
A tip from Cancer Treatment Centers of America: the brighter the produce, the more vitamins and minerals it generally contains. Choosing colorful fruits and vegetables boosts both the appeal and nutritional value of your meals—think red peppers, purple grapes, and vibrant broccoli.
If you enjoy pasta, this recipe is a great addition to your rotation. It’s flexible, full of vegetables, and benefits from simple, fresh ingredients.
More of our Favorite Pasta Dishes!
- Parmesan Rosemary Couscous
- Pasta with Pumpkin and Mascarpone Sauce
- Pasta with Sun-Dried Tomato and Almond Pesto
- Bacon and Brussels Sprouts with Pasta
- Italian Sausage Pasta with Roasted Tomatoes and Cream
- Roasted Vegetable Pasta with Goat Cheese
- Roasted Butternut Squash Pasta with Ricotta and Toasted Walnuts
- Perfect Meatballs with Italian Sausage
- Tomato Sauce with Butter and Onion
- Green Spaghetti with Poblano Cream Sauce
PIN IT! ‘Roasted Vegetable Pasta with Goat Cheese’
Roasted Vegetable Pasta
Barb
Pin Recipe
Ingredients
- 2 medium zucchini, diced
- ½ red bell pepper, diced
- ½ orange bell pepper, diced
- 1 large yellow onion, thinly sliced
- 2 Tablespoons olive oil
- Salt & freshly ground black pepper to taste
- 2 large tomatoes, chopped
- ¼ cup chopped fresh basil
- 2 garlic cloves, minced
- 12 ounces linguine or spaghetti
- ½ cup crumbled goat cheese
Instructions
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Preheat the oven to 450°F (230°C). Bring a large pot of salted water to a boil for the pasta.
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In a large roasting pan or rimmed baking sheet, toss the diced zucchini, bell peppers, and sliced onion with 1 tablespoon of the olive oil. Season with salt and pepper. Roast, stirring every 5 minutes, until the vegetables are tender and browned, about 15–25 minutes.
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While the vegetables roast, combine the chopped tomatoes, basil, minced garlic, and the remaining oil in a large bowl. Season with salt and pepper.
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Cook the pasta until al dente, about 8–10 minutes. Drain and immediately transfer the hot pasta to the bowl with the tomatoes so the heat slightly softens them. Add the roasted vegetables and toss to combine. Adjust seasoning, then serve with crumbled goat cheese passed separately or sprinkled on top.
Notes
Nutrition