I’m spicing up our pasta game with this harissa roasted vegetable pasta. It’s really easy to fall into a pasta rut, isn’t it? Well, we were in that very rut until I decided to change it up. Since going veggie we have tried a few new pasta dishes, and as much as I love the classics like veggie bolognese and veggie lasagne, sometimes I just want something different, something quick, with a kick. And that’s where the inspiration for this roasted vegetable pasta came from.
If your family is anything like ours then weeknight dinners that are easy and fairly quick to make are always a winner. And if these dinners are full on tasty then you are hitting the jackpot! Pasta is always on a weekly rotation for us. My daughter has loved it since she started solid foods! I’m pretty fond of it myself. So this roasted vegetable pasta dish fulfils the weeknight brief. Quick, easy and tasty. Let’s get stuck in!
How To Make Harissa Roasted Vegetable Pasta:
Well, first of all, harissa! Harissa is an essential store cupboard ingredient for me. I always have about 2 jars handy, just in case I run out. Harissa loves vegetables, roasting up a trayful of veggies is always a good idea. For the harissa roasted vegetables, I use aubergine, courgette, red pepper, and red onions. I also use a whole bulb of garlic, now this may be too much for some of you and especially young kids may not be into that so if that’s the case just use 4 or 5 cloves instead. If like us you love garlic then a whole bulb is the way to go. All those veggies are covered in harissa and oil and then roasted.
Now not only do you have all those lovely veg I also sneak in some spinach, extra veggies! The spinach is barely wilted with a little olive oil in the pasta. Toss the veggies and pasta together then add in some creamy goat’s cheese and you have a pasta dish full of flavour and full of veggies! Result! The creamy goat’s cheese balances out the heat from the harissa and adds a little smooth texture to this pasta dish. Add a little parsley at the end and you are done. Ready in 40 minutes this is a warming, tasty weeknight dinner.
Can I freeze this?
No, I don’t recommend freezing this, but any leftovers can be stored in the fridge and reheated the next day.
Can I Make This Vegan?
Yes! This is really easy to veganise, just omit the goat’s cheese or substitute it with your favourite vegan version.
How About Gluten Free?
Easy! Just sub in your favourite gluten-free pasta and you’re golden.
Harissa Roasted Vegetable Pasta
- 1 medium red onion (135g) loose peel removed and cut into wedges (1/8ths)
- 1 medium aubergine cut into medium chunks
- 1 medium red bell pepper (170g) pith and seeds removed then cut into chunks
- 1 medium courgette cut into thick slices
- 1 small bulb of garlic cut in half widthways
- 1 heaped tbsp harissa
- 3 + 1/4 tbsp olive oil
- 3 or 4 sprigs of fresh thyme
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- The juice of half a lemon
- 80 g spinach leaves
- 125 g creamy goat's cheese
- 300 g penne pasta
- A small handful of curly leaf parsley finely chopped + more for serving
- Preheat the oven to 200 degrees C, 392F. Please note I use a fan assisted electric oven, please adjust the temperature according to your own oven.
- Place all the vegetables, garlic and thyme on a large baking tray.In a small bowl mix the harissa and 3 tablespoons of olive oil together until they are combined. Then pour the over the vegetables. Add the salt and pepper then mix well.
- Place the tray of vegetables, except the spinach, on the middle tray of the oven and roast for 30 minutes, turning the tray halfway through cooking.
- Cook the pasta according to the packet instruction.Once the pasta is done, drain then return to the saucepan. Add the remaining olive oil and the spinach. Gently toss the pasta and spinach and cover with a lid for a couple of minutes until the spinach has wilted.
- When the vegetables are cooked, remove the garlic from its skin, discard the skins. Remove any stalks left from the thyme.Squeeze half a lemon over the vegetables then transfer to a large serving dish.
- Toss the pasta over the vegetables and mix well. Finally, crumble the goat's cheese over the pasta and sprinkle the parsley over the pasta.Serve immediately.
More Tasty Vegetarian Pasta Dishes:
- Creamy Garlic Mushroom Pasta
- Vegetable Pasta Bake with Cheesy Topping
- Orzo Pasta Salad with Pesto
- Vegetarian Bolognese with Lentils
- Vegetarian Lasagne
- Creamy Kale and Mushroom Pasta Bake
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