• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Caitriona Cooks

  • Home
  • Recipes
  • Tips & Techniques
  • About
  • Contact Me

Feta & Roasted Vegetable Pasta

June 27, 2023

Jump to Recipe Print Recipe

This is a great summer pasta that can use any seasonal summer vegetables. I used peppers, courgettes, red onions and cherry tomatoes but you can also add aubergines or any other vegetable you like.

It is a great way to use up feta cheese. I find that I buy feta to add to a salad or bruschetta and then invariably have lots left over.

You could also add a tablespoon of tomato puree or pesto rosso to the vegetables as they roast to add even more flavour to the sauce.

Print

Feta & Roasted Vegetable Pasta

Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 4

Ingredients

  • 1 red pepper
  • 1 yellow pepper
  • 1 courgette
  • 1 red onion
  • 10-12 medium cherry tomatoes
  • 100 g feta cheese
  • 1 tbsp olive oil
  • 1 tsp italian herbs
  • salt
  • freshly ground black pepper
  • 400 g pasta (fusilli)

Instructions

  • Cut the peppers, courgette and red onion into similarly sized pieces
  • Add the chopped vegetables, cherry tomatoes and feta to a baking dish. You can break the feta in smaller pieces or leave whole.
  • Sprinkle the herbs, salt and pepper onto the tray. Remember that the feta can be quite salty so don't add as much salt as you normally would.
  • Drizzle the olive oil all over and put into the oven to roast
  • In the meantime cook your favourite pasta (fusilli is a good choice) according to the instructions.
  • Roast the vegetables for 30 minutes until the feta is starting to get creamy and the tomatoes are starting to split
  • Roughly mash some of the tomatoes to release the juice
  • Mix the vegetables and feta so the feta starts to coat the vegetables and add the drained pasta.
  • Add a ladle of the pasta cooking water to make the sauce even more creamy.

Filed Under: Pasta, Vegetarian

Previous Post: « Caramelised Pineapple
Next Post: Fruity Weetabix Muffins »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

About Me

Hi! My name is Caitriona and I like to cook, especially for my extended family and friends.

Recent Posts

  • Carrot, Butternut Squash & Sweet Potato Soup
  • Summer Tomato Salad
  • Chocolate Torte
  • Spinach & Potato Soup
  • Chunky Vegetable Soup

Copyright © 2025 Caitriona Cooks with a little help from Damien Carbery · Privacy Policy

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept RejectRead More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT