Description
A comforting and nourishing pasta dish made with baked feta cheese, roasted vegetables, and olive oil for a naturally creamy sauce.
Ingredients
-
200 g (7 oz) feta cheese block
-
2 cups cherry tomatoes (300 g / 10 oz)
-
1 medium zucchini, sliced (150 g / 5 oz)
-
1 red bell pepper, sliced (150 g / 5 oz)
-
1 yellow bell pepper, sliced (150 g / 5 oz)
-
3 tablespoons extra virgin olive oil
-
3 cloves garlic, minced
-
1 teaspoon dried oregano
-
1 teaspoon dried basil
-
½ teaspoon black pepper
-
¼ teaspoon chili flakes (optional)
-
250 g (9 oz) whole wheat or regular pasta
-
Salt, for boiling water
Instructions
-
Preheat oven to 200°C (400°F).
-
Place feta cheese in the center of a baking dish and surround with vegetables.
-
Drizzle with olive oil and sprinkle with garlic, herbs, and spices.
-
Bake for 30–35 minutes until feta is soft and vegetables are roasted.
-
Cook pasta in salted water until al dente and reserve ½ cup pasta water.
-
Mash feta and vegetables to form a sauce.
-
Add pasta and reserved water as needed, tossing to coat evenly.
Notes
-
Use whole wheat pasta for added fiber.
-
Adjust vegetables based on season and preference.
-
Add pasta water gradually to control sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes