![]() ![]() My favourites are the creamy Penne alla Vodka, and this Mushroom Pappardelle with an Asian Twist. Place the dish in a 400 degree oven and bake for 30 minutes. Drizzle olive oil over the top, tossing the tomatoes a little in the oil so they’re well coated. If you're looking for some more pasta recipes, you can see all of them here. Place the block of Feta cheese in the center of a 9×13-inch baking dish and surround with the cherry tomatoes. You will need an oven, a baking tray, a pot, a stovetop, a mini food processor or blender. Skip the feta if they don’t like it, and basil oil and lemon zest.Serve plain pasta, fresh sliced tomatoes and some veggies from the tray (before you mix through). ![]() Dairy Free - Use dairy free feta, or skip the feta and add dairy free shredded parmesan at the end.Vegetarian - Swap the beans for any other beans you like, or even add some nuts for some crunch.Alternative proteins - You could pan fry some chicken or use BBQ chicken to go with this.You can also add any antipasto ingredients you happen to have to hand - olives, capers, artichokes, stuffed peppers, they’d all be delicious. During cooking, add ingredients such as garlic, chili, and fresh basil. The base is a pan consisting of a central block of feta surrounded by cherry tomatoes and dipped in abundant olive oil. It’s already packed with rich tomato flavours and gives such a beautiful layer to this dinner. Preparing the pasta with feta and cherry tomatoes is straightforward. My favourite thing to do is use the oil from your sundried tomatoes in place of olive oil. This makes it perfect for this recipe, because we can top with garlic and oil and it will absorb those flavours. The cheese will become a little soft but it will not melt, not like what you expect from other cheeses. Basil oil - Olive oil, basil, lemon juice, salt and pepper.Pasta - Use a short pasta like penne or farfalle - this is easier to toss through.Vegetables - baby tomatoes, garlic, broccolini, zucchini, butter beans, sundried tomatoes, baby spinach.Feta - the hero of the dish! I like a creamy feta for this, like Danish feta.Drizzle over basil oil and sprinkle over lemon zest and you have a nutritious and delicious dinner. To serve, we’ll mix spinach through the pasta (to get in those extra greens), top with the baked tray of goodness, and mix through. While the pasta is cooking, we’ll make our deliciously delectable basil oil - just whizz up some basil, oil, lemon juice, salt and pepper. I used butter beans but you could also use chickpeas, cannellini beans, or any other beans you have to hand. We’ll add the chopped veggies and butter beans to the tray, drizzle over oil from our sundried tomatoes and pop back in the oven. Pop that in a hot oven, and meanwhile prep the rest of your vegetables. You just pop feta and tomatoes on a baking tray (I used vine-ripened tomatoes but I kind of regretted it later when I had to pick the tomatoes off the vine - I’d recommend using plain old cherry tomatoes). This dinner is ready in just 8 steps, takes half an hour, and is so simple. We had a big weekend away and I was craving something fresh, satisfying and packed with healthy vegetables. In a large oven safe baking dish, add the cherry tomatoes and in the center, add your block of feta cheese. After the pasta cooks, stir in some leftover chicken (rotisserie chicken is great!) to add some protein to the baked feta pasta.Jump to Recipe Jump to Video Print Recipeīaked feta pasta with tomatoes and broccolini with gooey feta, healthy butter beans, and yummy lemon and basil oil. Toss in some bite-sized asparagus, brussel sprouts, or your other favorite hearty vegetables and bake them along with the cheese and tomatoes.If the finished pasta seems a little dry, add some of the pasta water to loosen it up. Hang onto about 1/4 cup of pasta water. ![]() Some diced tomatoes would also be a great touch.
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