Feta Pasta with Vegetables (Print Version)
# Ingredients:
→ Vegetables
01 -
900 g cherry or grape tomatoes
02 -
1 medium zucchini, sliced
03 -
1/2 sweet onion, diced
04 -
4 cloves garlic, peeled
→ Dairy
05 -
1 block feta cheese, drained (approx. 200 g)
06 -
25 g Parmesan cheese, grated
→ Pasta
07 -
450 g dried pasta
→ Herbs
08 -
10 g fresh basil, chopped
→ Seasonings & Oils
09 -
120 ml extra virgin olive oil
10 -
1/2 tablespoon garlic powder
11 -
1/4 tablespoon crushed red pepper flakes
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 200°C. In a 3-litre baking dish, combine tomatoes, zucchini, onion, and garlic with olive oil. Toss to coat evenly, then season with garlic powder, red pepper flakes, salt, and black pepper.
02 -
Place the feta cheese block in the centre of the vegetable mixture. Season cheese lightly with salt and pepper. Bake for 30 minutes until tomatoes burst and feta starts to soften. Increase oven temperature to 230°C and roast for an additional 10 minutes until feta turns golden.
03 -
While vegetables are roasting, bring a large pot of salted water to a boil. Cook pasta until al dente, 10–12 minutes. Reserve 120 ml of cooking water, then drain pasta.
04 -
Remove the baking dish from the oven. With the back of a fork, mash the feta and mix thoroughly with the roasted vegetables to create a creamy sauce.
05 -
Add drained pasta to the baking dish. Toss gently until pasta is evenly coated. If the sauce is overly thick, add reserved pasta water gradually until desired consistency is reached.
06 -
Top with chopped basil and grated Parmesan cheese for freshness and added depth. Serve immediately while hot.
# Notes:
01 -
For extra flavour, use a combination of coloured cherry tomatoes. Adjust red pepper flakes according to desired spice level.