Oh my word. The flavor!
Caramelized roasted vegetables coated in a silky goat cheese sauce, all tossed together with hot pasta.
I’m here to tell you: this is heavenly. It might be the perfect bowl.
The best part? I actually made this in my kitchen. Our renovation isn’t complete — we’re still without full counters and a cooktop and the place is a little chaotic — but with a single electric burner you can do so much. I made the sauce, cooked the pasta quickly, and tossed everything together. If I can do it with a half-finished kitchen, you can, too.
This is exactly the kind of meal I’ve been craving lately. Not having full access to my usual kitchen made me want very particular foods — comfortingly specific, oddly comforting. Seeing a roasted vegetable pasta on a menu while we were out a few weeks ago stuck with me, and I knew I needed to recreate it at home. Typically I gravitate toward roasted vegetable pastas made with fall and winter produce like squash, but spring vegetables have a bright, delicate appeal I can’t resist.
I love asparagus and a handful of other spring vegetables, and roasting transforms almost any veg into something irresistible. Roasting concentrates the sweetness and adds caramelized edges that bring out the best in each bite.
JUST LOOK AT THAT GOAT CHEESE SAUCE.
I had to shout because that drizzle is dreamy.
What I love about this dish is that the pasta isn’t drowning in sauce. The goat cheese sauce is incredibly rich and luscious — you could happily swim in it — but here it’s used to lightly coat the noodles so you still get texture and bite from the roasted vegetables. If you prefer a saucier pasta, simply double the sauce ingredients.
If you want a balance of texture and flavor, toss the hot noodles in the sauce just before folding in the vegetables. That way each strand gets a thin, even coating while the veggies remain crisp-tender and caramelized.
I used delicate egg fettuccine for this — it’s light and silky, so the bowl feels satisfying without being heavy. This recipe serves two generously, or four if you add a simple salad and a few sides.
Roasted Spring Vegetable and Goat Cheese Pasta
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Ingredients
- 1 small shallot sliced
- 1 cup broccoli florets chopped
- 1/2 pound asparagus cut into thirds
- 2/3 cup radishes halved
- 2 yellow carrots peeled and sliced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoons unsalted butter
- 1 tablespoons all-purpose flour
- 1 cup milk
- 4 ounces goat cheese chevre, at room temperature
- 2 ounces finely grated pecorino romano cheese plus extra for topping
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 pound fettuccine noodles egg noodles recommended
- 3 tablespoons snipped fresh chives
- fresh oregano for topping
- fresh basil for topping
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment. Toss the shallot, broccoli, asparagus, radishes, and carrots with olive oil, salt, pepper, and garlic powder. Roast for 15 to 20 minutes, until the vegetables are slightly charred and caramelized.
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While the vegetables roast, heat a saucepan over medium heat and add the butter. When it’s sizzling, whisk in the flour to make a roux and cook 1 to 2 minutes until slightly golden. Slowly stream in the milk, whisking constantly, until the mixture thickens. Reduce heat to low and stir in the goat cheese until smooth. Add the pecorino romano, salt, and white pepper, stirring until fully melted and combined.
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At the same time, bring a pot of salted water to a boil and cook the fettuccine according to the package directions.
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Assemble: when the pasta is done, transfer it to a large bowl and toss with the goat cheese sauce until every noodle is lightly coated. Fold in the roasted vegetables. Finish with snipped chives, fresh basil and oregano, and extra grated romano if desired.
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Twirly twirl!