Roasted Red Pepper Feta Pasta
Charred red pepper combined with salty feta creates a craveably-creamy sauce brimming with comfort!
Ingredients
- pasta of choice
- 1 large roasted red pepper, sliced
- 2 tomatos, quartered
- 1 large onion, sliced
- ½ head garlic
- olive oil (as required)
- ⅓-½ cup feta, cubed
- 1-2 tbsp tomato paste
- ¼ cup cream
- sea salt
- black pepper
- paprika
- chilli flakes
Instructions
- Cook your pasta of choice, reserving the cooking water before draining.
- Preheat the oven to 185C.
- Add a large red pepper (sliced in long strips), onion (sliced in half), tomatoes and half a head of garlic to a baking tray . Drizzle with a good glug of olive oil, black pepper and a pinch of salt. Toss well with your hands until evenly coated.
- Pop the tray to bake for 30 minutes or so until the veggies are softly-charred and tender.
- Once the roasted veggies have cooled down, add them to a blender jar, squeezing out the caramelised garlic cloves. Add the feta and 2-3 tbsp of olive oil, along with a splash of the pasta cooking water. Blitz until smooth.
- Gently warm the sauce up in a large pan. Stir in tomato paste, seasonings of choice (paprika; chilli flakes etc) and cream.
- Toss in your pasta, mixing well. Add more pasta water/ cream depending on your desired consistency. More pasta water will thin down the sauce, while more cream will thicken it with a creamy consistency.
- Serve with fresh basil and crumbled feta
