Here's another vegetarian recipe my sister Stephanie rustled up whilst she was visiting.
Roasted Vegetables and Goats' Cheese Pasta
Chop up a bunch of vegetables for roasting. We used courgettes, aubergines, red peppers and red onions. That was neither seasonal nor local for us at this time of year (slaps own wrist). But if you wanted you could roast onions, leeks, carrots or whatever seasonal vegetables you can get hold of. Personally I don't think I ever met a vegetable I wouldn't like to roast, so this recipe is the ultimate movable feast. Toss your vegetables in olive oil, add some sliced garlic, some fresh or dried herbs, and bung in a hot oven for a while. Sorry about the lack of precise weights, temperatures and times - regular readers will know by now that I just don't usually cook like that. I encourage you to experiment, to make use of the ingredients you have available, and to learn for yourself what ingredients work well together, how your own oven behaves, and to take food out of the oven or the pan when it is ready, not when your timer goes beep.
When the vegetables are almost roasted (which after all will depend on exactly which vegetables you use), put some pasta on to cook. I like quite chunky pasta with a chunky sauce like this one. I wouldn't use tagliatelle for example. We had some spinach trotolle from Seeds of Change that worked very well. When your pasta comes to the boil, stir a tin of chopped tomatoes into your roasted vegetables, arrange a sliced soft goats' cheese on top, and return to the oven for the cheese to melt. Steph used one of those little chevre cheeses between two of us. If you're cooking for more than two, use more cheeses. If you have some help in the kitchen, get someone else to bung a garlic ciabatta in the oven, rustle up a quick salad, and open a bottle of wine. If it's just you, open the wine and forget about the salad and ciabatta. By the time the pasta is cooked, the cheese should be melted. Serve the vegetables and cheese on top of the pasta, with the garlic bread and salad on the side if you have them, and a nice glass of wine. Lovely.
If you make this dish as part of our Try A Vegetarian Meal Challenge, let me know how it turns out. And don't forget to vote in the poll in the right-hand sidebar.