Honey‑Chili Crunch Pasta with Roasted Veggies

This Honey‑Chili Crunch Pasta with Roasted Veggies is a fun pasta recipe that brings together sweet, spicy, and crunchy textures in one bowl. Think of tender pasta, bursts of caramel‑roasted cherry tomato pasta, salty feta crumbles, and crisp roasted peppers all tossed in a sticky honey-chili crunch sauce. It’s playful, homey, and perfect for a weeknight dinner or impressing friends without a hitch.

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Honey‑Chili Crunch Pasta with Roasted Veggies

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Asian, Western

Servings 4 generous portions

Equipment

• Large roasting pan or sheet pan For roasting the vegetables; the larger size helps them caramelize rather than steam.
• Medium pot with strainer insert or colander To cook the pasta and drain it.
• Small Mixing Bowl For whisking up the honey‑chili crunch sauce.
• Large serving bowl To toss pasta, veggies, sauce, and toppings evenly.
• Optional – pasta fork or clip

Ingredients

  

Pasta

• 12 oz about 340 g of dried pasta shells (or other ring pasta like penne, farfalle)

Vegetables

• 1 cup cherry tomatoes halved
• 1 red bell pepper sliced into strips
• 1 yellow bell pepper sliced into strips
• 1 small zucchini cut into half-moons
• 1 small red onion cut into wedges

Feta Crunch Topping

• ¾ cup crumbled feta cheese
• ½ tsp smoked paprika
• Pinch of salt & pepper

Honey‑Chili Crunch Sauce

• 3 Tbsp honey
• 2 Tbsp olive oil
• 1½ tsp red pepper flakes adjust up for more heat
• 1 tsp chili crisp optional for extra crunch
• Zest and juice of ½ lemon
• 2 garlic cloves minced

Herbs & Garnish

• 2 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley
• Freshly cracked black pepper

Instructions

 

Roast the veggies

1. Preheat your oven to 425 °F (220 °C).
2. On the sheet pan, toss cherry tomatoes, bell peppers, zucchini, and onion with 2 Tbsp olive oil, salt, and pepper.
3. Spread in one layer to allow even roasting and caramelization.
4. Roast for 15–18 minutes, tossing halfway, until the vegetables are tender and cherry tomatoes have blistered. The mini burst from the tomatoes gives that signature cherry tomato pasta pop.

Cook the pasta

1. Boil a large pot of salted water.
2. Add pasta shells or your preferred ring pasta and cook until just al dente (about 1 minute less than package directions).
3. Drain, reserving a couple tablespoons of starchy pasta water.

Make the honey‑chili crunch sauce

1. In a small bowl or mason jar, whisk honey, olive oil, red pepper flakes, chili crisp, lemon zest, lemon juice, and garlic until smooth. Adjust chili crisp amount depending on how toothsome you want that crunchy texture. For a viral pasta recipe vibe, don’t skip on some crunch.

Crumble the feta topping

1. In another small bowl, combine crumbled feta, smoked paprika, and a pinch of salt and pepper. This creates a creamy yet smoky feta crunch topping that echoes flavors of feta pasta.

Toss everything together

1. In a large bowl, toss the hot pasta with the roasted veggies.
2. Pour over the honey‑chili crunch sauce and toss gently until everything is coated. Add a splash of reserved pasta water if needed for sauciness.
3. Sprinkle over the feta topping and toss lightly to disperse.
4. Finish with chopped basil and parsley for freshness.

Plate and enjoy

1. Serve in warmed bowls, and add extra red pepper flakes or herb sprinkles if you're craving more drama. This pasta dinner recipe delivers on flavor, texture, and eye appeal in one swoop.

Pairings

• Wine: A chilled glass of dry Riesling or light-bodied Pinot Grigio cuts through the honey’s sweetness and complements the heat.
  
• Beer: A crisp Pilsner or light wheat beer works beautifully with the sweet‑spicy balance and roasted veggie flavors.
  
• Sides:
  
  • Garlic bread or cheesy flatbread – A classic companion that pairs well with pasta shell recipes.
    
  • Fresh green salad – Try mixed greens with balsamic vinaigrette to freshen the palate.
    
  • Yogurt‑cucumber dip – Offer a cooling contrast to the chili crunch.
    
• Dessert: Serve something light and citrusy, like lemon sorbet or honey-lavender panna cotta to echo the honey and brightness in the pasta.
  

FAQs

1. Can I make this recipe with chicken or shrimp?

Absolutely! For a heartier version, sauté boneless chicken thighs or shrimp with garlic and olive oil until cooked through, and toss them in with the pasta. Chicken thighs stay juicy and pair well with the honey‑chili crunch, while shrimp cooks quickly and adds a seafood twist.

2. What pasta shape works best?

We use pasta shells because their curves cradle roasted veggies, sauce, and feta bits brilliantly—but other fun pasta recipes styles like penne, farfalle, or small ring pasta (anelletti) work just as well. Longer noodles like spaghetti can be used too; just toss thoroughly to coat.

3. Can I make this a homemade pasta recipe or pasta from scratch recipe?

Sure! If you have the time and want an authentic pasta recipes experience, make a simple egg‑semolina dough and roll/fat‑cut shells or pappardelle. Fresh homemade pasta soaks up the sauce differently—just boil for 2–3 minutes until al dente, and reserve some cooking water to help the honey‑chili stick.

4. How spicy is the dish, and can I adjust the heat?

The red pepper flakes and chili crisp deliver a wake‑up punch—this is a honey‑chili crunch pasta, after all. If you prefer mild, cut the red pepper flakes in half or leave out chili crisp. Want bold? Double up the chili crisp.

5. How can I prep this ahead of time or reheat leftovers?

You can roast the veggies and make the sauce up to 2 days in advance. Store separately. Reheat the veggies gently so they don’t lose crispness, and toss fresh pasta or leftovers with warmed sauce. Add a sprinkle of fresh herbs and feta just before serving.