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!