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.
Feta & Roasted Vegetable Pasta
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.
Leave a Reply