Pasta with roasted vegetables and goat cheese

This is one of my new favorites. You can alter the flavor significantly with what type of cheese you use. I like gorgonzola, but it definitely has a much stronger flavor than say, feta. Just use 4 oz of any type of soft white cheese, goat or not.

12oz cavatappi (corkscrew) pasta
2 med. yellow squash, cut in chunks (I like to throw in zucchini as well)
1 pint grape tomatoes, cut in half
1/2 lb mushrooms, sliced
2 garlic cloves, chopped
2 T olive oil
4 oz soft goat cheese, crumbled
2 T butter
salt and pepper to taste

Drizzle squash and tomatoes with olive oil and roast at 450 degrees for about 20 min, add mushrooms and garlic and continue roasting until all veggies look done (about 10-15 min more). Stir occasionally while roasting. Meanwhile, cook pasta according to package directions, save 1 cup of pasta water. Drain pasta and return to pot. Add roasted veggies to pot. In separate bowl, combine goat cheese, butter and 1/2 cup of pasta water, whisk until smooth. Season with salt and pepper. Add cheese mixture to pot. Add more pasta water if needed.