Pasta with Roasted Vegetables and Chipotle-Goat Cheese Tomato Sauce
 
 
This pasta with roasted vegetables and a chipotle-goat cheese sauce hits the spot with its creamy spicy sauce and heaps of veggies in every bite!
Yield: Serves 4
Ingredients
  • 1 (1 lb) eggplant, cut into ¼-inch thick sticks
  • 2 small zucchini, cut into half moons
  • 2 small red bell peppers, seeded and cut into ¼-inch thick rings
  • 3 tbsp olive oil, divided
  • 1 tsp chili powder
  • 2 chipotle chiles in adobo, minced
  • 2 cloves garlic, minced
  • 14.5 oz canned fire-roasted diced tomatoes
  • 1 large white onion, halved and sliced ¼-inch thick
  • 4 oz goat cheese
  • 12 oz whole wheat pasta
Instructions
  1. Preheat the oven to 375. Toss together the eggplant, zucchini, and bell peppers with 2 tbsp olive oil and chili powder in a large bowl. Season to taste with salt and black pepper. Spread out on parchment-lined baking sheet and roast for 25 minutes or until tender and beginning to turn brown, turning occasionally.
  2. To make the tomato sauce, blend the chipotles and garlic in a food processor. Add in the tomatoes and pulse until almost smooth but with some texture.
  3. Heat one tbsp oil in a skillet over medium-high heat. Add the onion and cook 5-7 minutes or until brown and softened. Stir in the tomato mixture, turn heat down to medium, and simmer for 5 minutes or until thickened. Stir in the goat cheese until melted into the sauce.
  4. Cook pasta according to package directions. Toss pasta with tomato sauce and vegetables, seasoning to taste with salt and pepper.
Notes
Adapted from Vegetarian Times
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/02/recipe-pasta-with-roasted-vegetables-and-chipotle-goat-cheese-tomato-sauce.html