Roasted Vegetable and Goat Cheese Farfalle is the perfect example of how simple ingredients can come together to create a dish bursting with flavor. This hearty yet light pasta is filled with roasted seasonal vegetables and complemented by the creamy tang of goat cheese, making it an ideal meal for any time of year. Whether you’re looking for a healthy weeknight dinner or a dish to serve at a dinner party, this pasta offers vibrant colors, textures, and tastes that everyone will love.
The beauty of this dish starts with the vegetables. Roasting them intensifies their natural flavors, creating a caramelized sweetness that pairs perfectly with the tanginess of the goat cheese. Vegetables like bell peppers, zucchini, eggplant, and cherry tomatoes are commonly used, but you can experiment with any seasonal vegetable of your choice. Roasting them in olive oil with a touch of garlic and herbs gives them an aromatic depth that brings the dish to life.
Farfalle, the bowtie-shaped pasta, is a great choice for this dish. Its texture holds up well to the roasted vegetables and creamy cheese, and its shape makes each bite satisfying. When tossed with the roasted veggies and crumbled goat cheese, the farfalle absorbs the flavors, creating a light but filling pasta dish. The goat cheese adds a layer of creaminess without overpowering the dish, making it rich enough to satisfy but not too heavy.
To finish, a light drizzle of extra virgin olive oil, fresh basil, and a sprinkle of Parmesan can elevate the dish even further. The combination of warm roasted vegetables, creamy goat cheese, and al dente pasta makes each bite a balanced symphony of textures and flavors.
Roasted Vegetable and Goat Cheese Farfalle is not only delicious but also easily customizable. You can add a protein like grilled chicken or tofu to make it heartier, or enjoy it as a stand-alone vegetarian meal. It’s perfect for meal prep too, as the flavors only improve after a day or two.
Ingredients
- 8 ounces farfalle pasta
- 2 cups diced vegetables zucchini, and eggplant), such as bell peppers
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 ounces goat cheese crumbled
- Basil leaves for garnish
Instructions
- Cook the farfalle pasta according to package instructions. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Spread the diced vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the cooked farfalle pasta and roasted vegetables. Crumble the goat cheese over the top and gently toss to combine.
- Serve the pasta hot, garnished with fresh basil leaves.
Nutrition
This dish was fantastic! The roasted veggies added such depth of flavor. I’m definitely making it again!
I totally agree! The goat cheese adds such a creamy touch. Can’t wait to make this myself!
I used different veggies cause I didn’t have zucchini. Still turned out good, but what’s farfalle? It sounds fancy.
Honestly, I wasn’t a fan. The flavors just didn’t come together for me.
Basil saved it 😅
Not bad for a veggie dish, but I wish the olive oil was more flavorful.
I think the olive oil works fine! It’s all about the freshness of the ingredients. Maybe try a flavored oil next time?
But like, olive oil’s supposed to be a background flavor, right? Maybe it’s fine if you add more spices or something.
This dish was amazing! The goat cheese adds such a nice tanginess to the roasted veggies. Will definitely make again!
I don’t know why people rave about this. Didn’t taste like much to me.
Roasted vegs make it very nice! My kids love this! 😍
Roasting the veggies took too long for my liking. Should’ve just steamed them. Maybe taste is good, but it was a hassle.
I totally get it! Steaming is way quicker and still tastes good. Roasting can be a lot of work for just veggies. 🤷♂️
DO NOT add too much salt like I did. Ruined the meal! But overall nice!
Why do you roast the veggies? Can’t you just steam ’em? Seems weird.
Goat cheese?? I’m not sure. It was kinda strong for me, and I didn’t get the “caramelized” thing on the veggies even after 25 min—my oven runs hot though.
Totally get it—goat cheese can be pretty punchy. I usually start with less (like 2 oz) or mix it with a bit of cream cheese so it’s not so strong. Also, for the caramelized part, I toss the veg halfway through and don’t crowd the pan.
25 min and no caramelize? Maybe your oven runs hot but the veggies were still too wet—zucchini/peppers release water. Try cutting smaller and drying them a bit, and roast a little longer (like 30-35). Goat cheese still slap tho 😅
This recipe is amazing! The roasted veggies blended perfectly with the pasta. So good!
I don’t like goat cheese. Can I use mozzarella instead? Anyone tried that?
Yum!
Totally agree! This looks delish! 😍
Why do you roast veggies? Just steam them and it’s quicker, duh.
Roasting brings out flavors way better than steaming! You should try it. 😉
Do you really need to preheat the oven? Seems like a waste of time.
I dunno, it seems a bit plain to me. Maybe add some garlic or spice? Just my opinion.
This was delicious! The goat cheese really made it special.
I agree! Goat cheese adds such a unique flavor. I had some leftovers and it was still great!
Really? I thought the goat cheese was too strong. I think feta would be better.
Not sure what all the fuss is about. The pasta was bland and the goat cheese tasted weird. 2/5 from me.