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Spicy Roasted Veggies and Herb Pasta

Updated: Aug 28, 2021

Week one of our trying to eat a plant-based diet, well we are sort of 90% of the way there, it’s the cheese. So, I have been playing with pasta and potatoes as the main ingredient in many of the dishes I have been trying to create. The other night I created an Avocado Potato dish, but I need to do it once more before I post that recipe, but it was easy and quick and very satisfying.

But onto this dish, over the weekend I made this dish once and then last night again, and it pretty much can be made with any veggies you might have on hand. On Sunday I used beets, carrots, and pole beans, and then last night I used asparagus, red peppers, sun-dried and fresh tomatoes, and pole beans and it was great. – Enjoy


1 lb. of dried pasta, cooked as directed on package, reserve 1 ½ cups of the pasta water

3 shallots, halved, then sliced

4 cloves of garlic, minced

¼ cup of Olive Oil

4 oz. of creamy goat cheese

3 to 4 sprigs of each of the following fresh herbs, minced

Italian Parsley




Red Pepper Flakes to taste

Salt and Pepper to taste

Veggies of Choice (shown in picture)

Bunch of asparagus, chopped

1 red bell pepper, ribbon cut

1 yellow bell pepper, ribbon cut

1 pint of cherry tomatoes, halved

¼ cup of sun-dried tomatoes, sliced

bunch of pole beans


In a large saucepot, filled with water, bring to a boil. Then blanch the asparagus and pole beans, For about 3 minutes, drain and rinse with cold water and set aside.

In a large deep skillet, over medium-high heat, add olive oil, and shallots and sauté until soft, about 2 minutes, now add the cherry tomatoes and sauté until they are just about dissolved. About halfway through the cherry tomatoes reduction, add the bell peppers and 1 cup of the pasta water. Reduce heat and simmer until sauce has been reduced by half. Now add the herbs, red pepper flakes, sun-dried tomatoes, and seasoning, stir, next add the blanched veggies to the skillet, stir and simmer for 2 to 5 minutes, or once everything is at the same temp.

Add goat cheese, ½ cup of pasta water to a serving bowl and whisk until cheese has melted completely into the water, add pasta and toss to coat. Now add the mixture from the skillet, toss to combine, and serve.

Enjoy Cooking

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