A hearty bowl of Harissa Roasted Veggie Pasta Salad is just what you need for a cozy night in. It’s a fantastic way to spice up your usual pasta routine while making use of delicious seasonal veggies.
This recipe introduces exciting flavors to pasta dishes, offers a creamy sauce without heavy cream, and simplifies meal prep for busy evenings.
I often find myself stuck in a pasta rut, making the same simple dishes over and over. This recipe adds a kick with harissa, and it feels exciting without taking a ton of time in the kitchen. Plus, my family can enjoy it without worrying about gluten, which is always a win.
This dish comes together in a snap, with just 15 minutes of prep and 30 minutes of cooking. And the creamy goat cheese really pulls it all together, making it a light yet satisfying option for busy evenings. You can easily swap in whatever veggies you have on hand, which makes it super practical!
Why You Will Love This Recipe
- Spicy Kick , The harissa adds a delightful punch of heat that livens up the dish, keeping it exciting and far from boring. You’ll appreciate that extra flavor boost.
- Creamy Texture , Goat’s cheese creates a rich, creamy mouthfeel without the heaviness of traditional creams, making each bite satisfying without feeling weighed down.
- Quick and Easy , With just 15 minutes of prep and 30 minutes of cooking, this dish fits right into busy weeknights, letting you whip up a tasty meal fast.
- Flexible Ingredients , You can easily swap in whatever seasonal veggies you have on hand, so it’s adaptable depending on what’s fresh or available in your kitchen.
Ingredient Notes
- Harissa: This spice blend gives the dish a nice kick and depth. Look for a good quality brand or even homemade if you’re feeling adventurous!
- Rigatoni pasta: I love using rigatoni because its shape captures all that yummy sauce. If you’re gluten-free, try a sturdy gluten-free pasta instead.
- Aubergine (eggplant): It adds a meaty texture and absorbs flavors like a sponge. Choose one that’s firm and shiny, and avoid any with bruises.
- Soft goat’s cheese: Provides creaminess and a tangy pop. You can swap it for feta if you want a different texture, though it’ll change the flavor a bit.
- Red onion: These onions add sweetness and crunch when roasted. Pick ones that are firm and have a strong color for the best flavor.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta turns mushy, cook until just al dente, about 8-10 minutes, for a nice bite.
- When the sauce seems dry, stir in a few tablespoons of reserved pasta water until you reach your desired creaminess.
- For tender roasted vegetables, ensure the oven is preheated to 425°F and adjust roasting time to about 25-30 minutes.
- If you want to brighten the flavors, add a squeeze of lemon juice right before serving.
- For a quick meal prep, chop your vegetables ahead of time and store them in the fridge for easy assembly.
Serving Suggestions
- Serve harissa roasted vegetable rigatoni topped with toasted pine nuts for added crunch. Pair it with a side salad for a complete meal.
- This pasta works well in other dishes, such as a vegetable pasta bake or as a filling for stuffed peppers. You can also incorporate it into a grain bowl with quinoa or farro for added nutrition.
- Top with grated pecorino or parmesan cheese before serving to add depth. A drizzle of olive oil or balsamic vinegar can enhance the final dish as well.
Storage Guidelines
- To keep your harissa roasted vegetable pasta fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water.
- Freezing: Place the pasta in a freezer bag, seal tightly, and freeze for up to 3 months. Thaw overnight in the fridge.
- Heating: Reheat frozen pasta directly on the stove over medium heat or in the microwave. Add water to loosen as needed.
Recipe Variations
- You can use cooked quinoa instead of rigatoni for a gluten-free alternative.
- Add 1 teaspoon of smoked paprika for an extra layer of flavor.
- Either substitute aubergine with zucchini or use bell peppers to change up the texture and taste.
- If you’re cooking for fewer people, halve the recipe, using 150 g of rigatoni and 1 tablespoon of harissa.
Did you make this recipe? Scroll down to leave a star rating and review!
Harissa Roasted Vegetable Pasta
Delicious roasted vegetables tossed with rigatoni pasta and creamy goat’s cheese, seasoned with harissa for a warm, zesty flavor.
Equipment
- Baking tray
- Large serving dish
- Oven
- Saucepan
Ingredients
- 1 medium red onion loose peel removed and cut into wedges (1/8’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 garlic cut in half widthways
- 2 tablespoons harissa
- 3 ¼ tablespoons olive oil
- 3 or 4 sprigs fresh thyme
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ½ piece lemon Juice of
- 125 g soft goat’s cheese (1 x 4oz log)
- 300 g rigatoni pasta (dry weight)
- a small handful parsley finely chopped + more for serving
- 1 tablespoon pine nuts toasted
Instructions
- Start by preheating your oven to 425 degrees F. Toss the red onion, aubergine, red bell pepper, yellow bell pepper, courgettes, and garlic with olive oil, harissa, thyme, salt, and pepper on a baking tray. Roast in the preheated oven for about 25 minutes, or until the vegetables are caramelized and fragrant. Keep an eye on them to prevent burning.
- Boil some water in a saucepan and add the rigatoni. Stir occasionally and cook until just al dente, about 8-10 minutes. The pasta should be firm yet tender when you bite into it. Avoid overcooking, as mushy pasta will not mix well with the roasted vegetables.
- Once the pasta is cooked, drain it, but save some of the starchy pasta water. Combine the pasta with the roasted veggies, then add the lemon juice and goat’s cheese. If it feels dry, stir in a splash of reserved pasta water to achieve a creamy consistency. Make sure everything is well coated.
- Stir in some chopped parsley and toasted pine nuts. Gently mix to maintain the integrity of the goat’s cheese.
- Portion the pasta onto plates and top with a little more parsley for added color. Check and adjust the seasoning as necessary.
Notes
Store leftovers in the fridge in an airtight container for up to two to three days. Reheat gently with a little water to loosen it up.
For a creamy sauce, save some reserved pasta water to adjust consistency. If the pasta becomes too mushy, ensure to cook until just al dente. Ensure your oven is preheated for the best roasted vegetable results.
Reheat gently on the stove over low heat, adding a splash of water if needed to prevent dryness.
Serve with additional toasted pine nuts on top for extra crunch. Pair with a side salad for a balanced meal.
Consider substituting goat’s cheese with vegan cheese for a lactose-free option. Add grilled chicken or chickpeas for additional protein. Use seasonal vegetables like butternut squash or broccoli for variations.
Choose fresh vegetables for the best flavor. For a gluten-free option, replace rigatoni with gluten-free pasta. For quality cheese, look for soft goat’s cheese that is creamy and spreadable.
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