• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soups
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Dinner
  • Lunch
  • Salads
  • Soups
  • Breakfast
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner » Harissa Roasted Vegetable Pasta

    Harissa Roasted Vegetable Pasta

    Published: January 14, 2019, Modified: October 6, 2021, By: Michelle Alston

    • Facebook
    • Twitter
    Jump to Recipe
    Harissa Vegetable Pasta

    Spice up your pasta game with this Harissa Roasted Vegetable Pasta. Vegetables roasted in harissa, tossed in pasta and creamy goat's cheese to make a deliciously creamy pasta. Great for a quick and easy weeknight dinner.

    Pasta with courgette, aubergine, peppers, inion and pine nuts
    Jump to:
    • 📝 What Do You Need?
    • 🔪 How To Make It
    • 👩‍🍳 Pro Tips
    • 🍽 How To Serve It
    • 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 lot of 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.

    Pasta with courgette, aubergine, peppers, inion and pine nuts

    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're 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 very tasty. Let's get stuck in!

    📝 What Do You Need?

    Ingredients for this recipe
    • Pasta - You can use almost any type of short pasta you want here, I use rigatoni but penne, fusili or ziti all work really well. I love the ridges on rigatoni as it helps the sauce stick to the pasta.
    • Vegetables - I use red onions, peppers, courgette (zucchini) and aubergine (eggplant) for this recipe but this is a very versatile dish! You can switch up the veggies according to what you have. Butternut squash, pumpkin, broccoli, mushrooms or leeks will all work in this recipe.
    • Harissa - Harissa is a hot, aromatic paste made from chilli, spices and herbs. It is a spicy and fragrant paste widely used in North African and Middle Eastern cuisines as a condiment, it is often mixed with water or tomato juice to flavour stews, soups or couscous. A little goes a long way with harissa as it can be quite strong! You should find it in most larger supermarkets in the herb and spices section or the world foods sections.
    • Cheese - I use a soft goat's cheese for this recipe, you could also use feta if you like. The reason I use soft cheese is that it will melt quickly from the heat of the pasta and vegetables.

    🔪 How To Make It

    This is just a quick visual guide please see the recipe card below for full instructions and ingredient list.

    1. Heat the oven to 200°C (390°F) Roast the onion and aubergine (eggplant) for about 5 minutes.

    Vegetables on baking tray

    2. Mix the harissa in olive oil to make a sauce.

    Harissa Paste in mixing bowl

    3. Remove the tray from the oven then add the remaining vegetables. Pour the harissa over the veggies and mix well. Add the garlic and thyme then return to the oven and cook until the veggies are tender. Meanwhile, cook the pasta.

    Pasta with vegetables in tray

    4. Remove the thyme then tip the cooked veggies into a large serving dish. Squeeze out the garlic from the bulb then add to the veggies. Add the pasta plus a little pasta water to the veggies. Now add the goat's cheese and give everything a good stir. Serve immediately topped with chopped parsley and toasted pine nuts.

    Pasta with goats cheese in tray

    👩‍🍳 Pro Tips

    • Pasta - Cook the pasta to just al dente, it will continue cooking when you add it to the vegetables.
    • Pasta Water - Don't forget to save some pasta water when you drain the pasta. I add a couple of tablespoons of the pasta water when I add the pasta to the veggies, this helps turn the goat's cheese and harissa into a lovely creamy cheesy sauce.
    • Lemon - A squeeze of lemon added to this dish before you serve it really livens up the veggies. I add half a lemon's worth!
    Pasta with courgette, aubergine, peppers, inion and pine nuts

    🍽 How To Serve It

    I serve this topped with some toasted pine nuts which adds a lovely toasty flavour to this dish. This dish is filling and perfect as a main dish but if you wanted to serve an appetizer before you serve this up then my crispy breaded garlic mushrooms would be perfect!

    Can I Reheat This?

    Yes, you can. I reheat this by adding the leftovers to a saucepan then adding a little water to the pasta and vegetables to loosen it all up. Stir it often then serve once piping hot.

    Can I Freeze This?

    I don't recommend freezing this dish, but leftovers can be reheated and should be used within two to three days.

    Can I Make This Vegan?

    Yes, you can make this vegan by omitting the goat's cheese.

    More Pasta Recipes

    • Spinach Artichoke Pasta Bake
    • Mushroom Lasagne with Lentils
    • Butternut Squash Stuffed Shells

    Say Hi 🖐 on Social

    Follow @TLFB on Instagram, Facebook, Pinterest or Twitter

    Pasta with courgette, aubergine, peppers, inion and pine nuts

    Harissa Roasted Vegetable Pasta

    Vegetables roasted in harissa, tossed in pasta and creamy goat's cheese to make a deliciously creamy pasta. Great for a quick and easy weeknight dinner.
    5 from 19 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Fusion
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 743kcal
    Author: Michelle Alston

    Ingredients

    • 1 medium red onion loose peel removed and cut into wedges (⅛'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 of garlic cut in half widthways
    • 2 tbsp harissa
    • 3 + ¼ tbsp olive oil
    • 3 or 4 sprigs of fresh thyme
    • ½ tsp sea salt
    • ¼ tsp cracked black pepper
    • The juice of half a lemon
    • 125 g ( 1 x 4oz log) of soft goat's cheese
    • 300 g (3 ½ cups) rigatoni pasta (dry weight)
    • A small handful of parsley finely chopped + more for serving
    • 1 tbsp pine nuts toasted
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 180°C fan, 200°C conventional oven (355°F fan or 390°F conventional oven)
    • Place the onion and aubergine in a baking tray, drizzle a ¼ tablespoon of olive oil over them then bake in the oven for 5 minutes.
      In a small bowl mix 2 tablespoons of harissa with 3 tablespoons of olive oil together until they are combined.
      Take the tray out of the oven add the remaining vegetables. Pour the harissa and oil mixture over the vegetables and mix well. Season with salt and pepper.
      Add the thyme and garlic. Drizzle a little oil over the garlic then pop the tray back in the oven and roast for about 20 minutes turning the tray halfway through cooking. Cook until the veggies are tender.
    • Cook the pasta according to the packet instruction minus a minute or two. You want the pasta to be just al dente.
      Once the pasta is done, reserve two tablespoons of the pasta water, then drain the pasta.
    • When the vegetables are cooked, remove the garlic from its skin, discard the skins and any stalks left from the thyme.
      Squeeze half a lemon over the vegetables then transfer to a large serving dish.  
    • Tip the pasta onto the vegetables along with the pasta water. Crumble the goat's cheese over the pasta and toss everything together until you have a creamy sauce coating the pasta.
      Check the seasoning before serving, add more salt and pepper if needed.
      Sprinkle the chopped parsley over the pasta.
      Serve immediately with toasted pine nuts and some grated pecorino or parmesan cheese if you like.

    Notes

    • Pasta - You can use almost any type of short pasta you want here, I use rigatoni but penne or fusilli all work well. 
    • Vegetables - I use red onions, peppers, courgette (zucchini) and aubergine (eggplant) for this recipe but this is a very versatile dish! You can switch up the veggies according to what you have. Butternut squash, pumpkin, broccoli, mushrooms or leeks will all work in this recipe.
    • Harissa -  You should find it in most larger supermarkets in the herb and spices section or in the world foods section.
    • Cheese - I use a soft goat's cheese for this recipe, you could also use feta if you like. The reason I use soft cheese is that it will melt quickly from the heat of the pasta and vegetables.
    • Storing/Reheating/Freezing - Any leftovers can be stored once cooled in the fridge and should be used with 2 - 3 days. I reheat this by adding the leftovers to a saucepan then adding a little water to the pasta and vegetables to loosen it all up. Stir it often then serve once piping hot. I don't recommend freezing this dish.
    • Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of four and includes pine nuts.
    • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.

    Nutrition

    Calories: 743kcal | Carbohydrates: 102.8g | Protein: 27.9g | Fat: 24.6g | Saturated Fat: 6.8g | Cholesterol: 132mg | Sodium: 585mg | Potassium: 806mg | Fiber: 3.5g | Sugar: 8.8g | Calcium: 127mg | Iron: 7mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    *First published January 2019, updated October 2021 with new photos, step by step guide nutritional information.

    « Vegetarian Goulash with Butter Beans
    Amanda's Vegan Vegetable Fritters »
    • Facebook
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. Ruchi

      January 22, 2019 at 2:57 am

      5 stars
      What a warming comforting dish! Made it for dinner last night and it was fantastic!

      Reply
      • Michelle Alston

        January 22, 2019 at 8:49 am

        Thanks Ruchi, I'm so glad you liked it x

        Reply
    2. Natalie

      January 21, 2019 at 6:17 pm

      5 stars
      Roasted veggies and pasta. That's like my two favorite things. I love the flavors in this recipe. Honestly, I can't wait to give it a try. Looks really delicious. ANd it's easy to make too. Perfect dinner.

      Reply
    3. Anne Lawton

      January 20, 2019 at 7:13 pm

      5 stars
      I love this recipe and sounds like it is packed with flavor!

      Reply
    4. Elizabeth Leaver

      January 20, 2019 at 6:00 pm

      5 stars
      Can you really go wrong with roasted veg and pasta? Never! I love the addition of goats cheese to make it a little more decadent, it sounds delicious.

      Reply
    5. Kiki Johnson

      January 20, 2019 at 12:05 am

      5 stars
      Oh, this could not come at a more perfect time. I made a batch of homemade harissa the other week and have been on the lookout for recipes that I can use it for! This one is perfect for Sunday dinner!

      Reply
    6. Marisa Franca

      January 19, 2019 at 10:02 pm

      5 stars
      I saw this recipe earlier and last night I made it. The taste was amazing and we loved the goat cheese on top. We could eat this several times a week it is that good. Roasted vegetables are the best way to prepare veggies. Loved the recipe.

      Reply
      • Michelle Alston

        January 20, 2019 at 10:45 am

        Thank you so much Marisa, I'm so glad you liked it Xx

        Reply
    7. Saima

      January 19, 2019 at 4:21 pm

      5 stars
      All those veggies and the goat's cheese with the pasta! It looks like a winner for sure! And you're right about it being different from the usual pasta recipes.

      Reply
    8. Sherri

      January 19, 2019 at 3:44 pm

      5 stars
      I just love easy pasta dishes like this! I am totally drooling over that pan of veggies! I love that this can be made vegan and gluten-free too! A perfect meal for our family! 🙂

      Reply
    9. Farwin

      January 19, 2019 at 1:04 am

      5 stars
      I love how you combined harissa with vegetables to add to a pasta dish! I would have never thought of that. It looks delicious. I need to buy a jar of harissa to try this out.

      Reply
    10. Tammy

      January 18, 2019 at 6:13 pm

      5 stars
      Mmm this looks so good! What a colorful and vibrant pasta dish...perfect winter comfort food 🙂

      Reply
    11. Kelly Anthony

      January 18, 2019 at 11:59 am

      5 stars
      All of these flavors together sound insanely delicious! I love the combo of goat cheese, harissa, and ALLLLL those yummy veggies...on pasta! YUM!

      Reply
    12. Veena Azmanov

      January 17, 2019 at 9:20 pm

      5 stars
      I Love roasting vegetables and adding harissa sounds like the perfect combination. Pasta is a great weekday meal for us. Can't wait to try this.

      Reply
      • Michelle Alston

        January 18, 2019 at 7:45 am

        Thanks Veena, I hope you enjoy it x

        Reply
    13. kim

      January 15, 2019 at 1:22 pm

      5 stars
      What a fabulous, flavorful dinner! I love how easy it comes together too!

      Reply
      • Michelle Alston

        January 15, 2019 at 2:14 pm

        Thanks Kim x

        Reply
    14. Amanda Wren-Grimwood

      January 15, 2019 at 1:02 pm

      5 stars
      Such a colourful dish and simple to do. This looks perfect for weeknights and delicious too!

      Reply
      • Michelle Alston

        January 15, 2019 at 2:15 pm

        Thanks Amanda x

        Reply
    15. Helen @ family-friends-food.com

      January 15, 2019 at 12:52 pm

      5 stars
      This looks right up our street! We love roasted veg AND harissa so putting them together is bound to be a winner 😀

      Reply
      • Michelle Alston

        January 15, 2019 at 2:15 pm

        Thanks Helen x

        Reply
    16. Leslie

      January 15, 2019 at 12:36 pm

      5 stars
      Your photos are mouthwatering. I can't wait to make this and give it the taste test!

      Reply
      • Michelle Alston

        January 15, 2019 at 2:15 pm

        Thank you so much Leslie! I hope you enjoy it x

        Reply
    17. Danielle Wolter

      January 15, 2019 at 11:59 am

      5 stars
      This sounds incredible! Love the idea of roasting the veggies in harissa then adding them to the pasta. I'll bet it has such a great flavor.

      Reply
      • Michelle Alston

        January 15, 2019 at 2:16 pm

        Thanks Danielle, yep it's full of flavour 😉

        Reply
    18. lola@cheflolaskitchen

      January 15, 2019 at 11:52 am

      5 stars
      Die hard pasta fan! And the addition of veggies is just a cherry on the cake! Surely trying this one Michelle.

      Reply
      • Michelle Alston

        January 15, 2019 at 2:16 pm

        Thanks Lola, I hope you enjoy it x

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Michelle Alston

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Quinoa Chickpea Salad with Feta
    • Irish Soda Farls
    • Traditional Irish Colcannon
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Brie and Cranberry Parcels
    • Lentil Cottage Pie

    Vegan Recipes

    • Lentil and Potato Curry (Vegan)
    • Easy Tofu Laksa
    • Asparagus Pasta Salad
    • Tofu Katsu Curry
    • Sourdough Croutons
    • Vegetable Barley Soup - Vegan

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    122 shares