1.List:

Preheat your oven to 425°F (220°C). This is the moment the veggies realize they’re destined for greatness. Line a tray with parchment if you’re feeling fancy.

Toss the chopped vegetables with olive oil, salt, pepper, and half the garlic. Spread in a single layer and roast 15–20 minutes, until they’re getting caramelized edges and you can smell dinner in the air.

Meanwhile, cook the pasta in salted water until al dente. Reserve 1/2 cup of the starchy water, then drain. Don’t skip this step—starch is the secret glue.

List:

In a pan, warm the remaining garlic with a splash of olive oil. Add the roasted veggies and oregano, then toss. Add the goat cheese in chunks and stir until it starts to melt and coat everything.

Add the cooked pasta and the reserved pasta water. Stir vigorously (or with a confident whisking motion) until the sauce clings to the noodles and turns silky.

Finish with fresh basil or parsley. Taste, adjust salt and pepper, and add red pepper flakes if you want a gentle kick.