Description
A simple yet flavorful roasted vegetable pasta with creamy baked feta, combining sweet caramelized veggies with a rich, tangy sauce for an easy and satisfying meal.
Ingredients
- 250g pasta of choice
- 200g cherry tomatoes
- 1 zucchini, chopped
- 1–2 bell peppers, chopped
- 1 red onion, chopped
- 200g block of feta cheese
- 3 tbsp olive oil
- 2–3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano or Italian seasoning
- Fresh basil (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- Chop all vegetables into bite-sized pieces and spread them evenly in a baking dish.
- Place the block of feta cheese in the center of the dish and surround it with the vegetables.
- Drizzle olive oil over everything and sprinkle with salt, pepper, garlic, and dried herbs.
- Roast for 25–30 minutes until vegetables are tender and slightly caramelized and the feta is soft.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve some pasta water, then drain.
- Remove the baking dish from the oven and mash the feta and vegetables together to form a creamy sauce.
- Add the cooked pasta and a splash of reserved pasta water, mixing until well combined.
- Garnish with fresh basil if desired and serve immediately.
Notes
- Use a block of feta for a creamier texture; crumbled feta will be less smooth.
- Customize vegetables based on season or preference (eggplant, mushrooms, asparagus).
- Add protein like grilled chicken or chickpeas if desired.
- Sprinkle chili flakes before roasting for a spicy kick.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of water or olive oil to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg
