Roasted Spring Vegetable and Goat Cheese Fettuccine.

Oh.my.word. THE FLAVOR!

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Caramely, roasted vegetables. With creamy goat cheese sauce. All swirled together in a hot bowl of pasta.

I’m here to let you know: we are in heaven. I think we’ve made it.

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The best news is that I actually made this recipe in my kitchen! It’s still not finished – we don’t have counters or a cooktop or certain things like that and there is stuff ALL OVER our house, but with a little electric burner, you can work wonders. Like make the sauce and then quickly make the pasta and toss it all together. If I can do it with a half kitchen, you can too!

I’m working on throwing together some Mother’s Day recipes this week and oddly enough, this is exactly the sort of meal I have wanted for the last few weeks. Not having access to cooking 24/7 makes you want the most random foods. It’s like if you start to do whole 30 and all of a sudden all you want are corn, beans and sugar even if you haven’t even corn and beans for three weeks. I mean the sugar… let’s be real.

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But it was like that! I saw a picture a few weeks ago (I actually think it was an item on a menu when we went out one night!) of roasted vegetable pasta and I have wanted a bowl ever since. I almost always prefer a roasted vegetable pasta when it has autumn and winter veggies – things like squash and what not – because those are what I favor.

But I love asparagus and a few other spring vegetables. And I can almost be convinced to eat any sort of veg when it is roasted. Roasted veggies are how I learned to love veggies are all, so here we are!

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JUST LOOK AT THAT GOAT CHEESE SAUCE.

I thought the shouting was necessary for that dreamy drizzle. AH.

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What I’m loving about this recipe is that the pasta is not swimming in the sauce.

I mean, trust me, the sauce is amazing. I would like to swim in it myself. But I always just like a super light coating of sauce on my noodles and this is exxxxactly what I’m aiming for. If you really want the pasta to have tons and tons of sauce, I suggest doubling just the sauce recipe!

But if you want there is be a little texture from the veggies and tons of flavor all around, make it as is and toss your hot noodles in the sauce right before adding the veggies.

That sounds like a whole lot of something, I know.

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I used an egg noodle fettuccine which I LOVE because it is so delicate and light. This bowl is satisfying but doesn’t feel heavy. I would say that it more appropriately serves two, but generously. If you serve it with a salad and some dessert and maybe a big old cheese plate (hint hint) next Sunday, it would go a long way for four. Yes yes.

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Roasted Spring Vegetable and Goat Cheese Pasta

Ingredients:

  • 1 small shallot, sliced
  • 1 cup broccoli florets, chopped
  • 1/2 pound asparagus, cut into thirds
  • 2/3 cup radishes, halved
  • 2 yellow carrots, peeled and sliced
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoons unsalted butter
  • 1 tablespoons all-purpose flour
  • 1 cup milk
  • 4 ounces goat cheese (chevre), at room temperature
  • 2 ounces finely grated pecorino romano cheese, plus extra for topping
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 pound fettuccini noodles (I used these egg noodles)
  • 3 tablespoons snipped fresh chives
  • fresh oregano for topping
  • fresh basil for topping

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Add the shallot, broccoli, asparagus, radishes and carrots. Drizzle with the olive oil, salt, pepper and garlic powder. Roast for 15 to 20 minutes, until the vegetables are slightly charred and caramelized.

While the vegetables are roasting, heat a saucepan over medium heat and add the butter. Once sizzling, whisk in the flour to create a roux. Cook for 1 to 2 minutes, until it's slightly golden and fragrant. Stream in the milk very slowly, whisking the entire time to thicken the mixture. Once thickened, reduce the heat to low and stir in the goat cheese. Stir the entire time until it's melted. Stir in the romano cheese, salt and pepper until the cheese is melted.

At this same time, bring a pot of salted water to a boil and cook the fettuccine according to directions on the package.

To assemble everything, as soon as the pasta is finished cooking, transfer it to a large bowl. Toss it with the goat cheese sauce, over and over until every noodle is covered. This is a light coating of sauce, so it might take a minute or 2 of tossing! Toss in the vegetables. Cover with a sprinkle with basil, oregano and chives - and extra romano for sprinkling!

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Twirly twirl!