Recipe: Pasta with Roasted Vegetables and Chipotle-Goat Cheese Tomato Sauce

When The.Boy. and I first started dating, he was quite concerned that I would be one of those vegetarians.

You know which kind I mean.  The sort that attempts to force their ethical, moral, socio-economical, political, and taste bud-ical beliefs on just about everyone they encounter, not limited to but including friends, family, boyfriends, random first dates (that then, I'm sure, never turn into second dates), and anyone standing in front of the mass-produced non-cage free/free-range chickens at the supermarket.



And while I can't promise that I don't have a secret desire to take down Perdue and anyone who deigns it "okay enough" to actually consume, I'm just not that kind of girl. 

I have much more of a live and let live attitude towards these kind of things.  If you don't try to force a steak down my throat, then I won't force tofu (with a side of self righteousness) down yours (although kale is a whole other story. But, even in my most carnivorous of days, I've always been on the "Eat More Vegetables!" side of the food spectrum).  Deal?



Unbeknownst to him, however, this may only be because I have bigger fish to fry.  Or, err, chipotle peppers to get him acclimated to.

You see, my boyfriend has the spice tolerance of a five year old child.  And, now that I've put up with it we've been together for almost a year I intend to force my spice-loving ways on him. One Scoville heat unit at a time.

Last week, I edged my way in with my chipotle black bean soup, and this week it was pasta with chipotle-infused tomato sauce.  I added some goat cheese to cancel out some of the spice, but he was still panting and gulping down water as if he had just run a marathon.

I will concede that perhaps I added one too many chipotles into the mix.  But that being said, he also {willingly} ate the leftovers the next day and said it was delicious.  If that's not progress, I don't know what is.



One year ago...Pumpkin Layer Cake with Butterscotch Filling
Two years go...Tortilla de Sweet Potatoes, Banana Cranberry Bread with an Amaretto Glaze
Three years ago...Grilled Turkey, Bacon, Arugula and Blue Cheese Sandwiches on Beet Buns, Cinnamon Chocolate Chip Sour Cream Cake
Four years ago...Pesto Pizza with Butternut Squash, Peas with Honey and Lemon Pepper

Pasta with Roasted Vegetables and Chipotle-Goat Cheese Tomato Sauce
Serves 4, adapted from Vegetarian Times January/February 2013

Ingredients

• 1 (1 lb) eggplant, cut into 1/4-inch thick sticks
• 2 small zucchini, cut into half moons
• 2 small red bell peppers, seeded and cut into 1/4-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 1/4-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.