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Honey Roasted Feta & Pepper Pasta
40 minServes 2Nutri-Score C€€
C
40 min
40 minHoney Roasted Feta & Pepper Pasta
what you need
Ingredients
feta (block, drained)Dairy200 g
bell peppers (deseeded and sliced)Produce2 pieces- cherry tomatoes (halved)Produce150 g
red onion (sliced)Produce1 piece
garlic (cloves, unpeeled)Produce3 pieces
honey (for drizzling)Pantry20 g
olive oilPantry30 ml
dried oreganoSpices2 g- chilli flakesSpices1 g
pasta (rigatoni or similar short pasta)Grains200 g
lemon (zest and juice)Produce1 piece
salt (for the pasta water)Spices5 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
693kcal
- Carbs
- 83 g
- Proteins
- 21 g
- Fat
- 31 g
what you’ll use
Tools
Oven
Baking dish
Stockpot
Colander
Frying pan
step by step
Method
- Step 1
Prepare the vegetables and feta
- Heat the oven to 200 °C.
- Place the feta block in the middle of a baking dish and scatter the sliced peppers, cherry tomatoes, red onion and garlic cloves around it.
- Drizzle everything with olive oil and honey, then season with oregano, chilli flakes and black pepper.
- Step 2
Roast until soft and golden
- Roast until the peppers are tender and the feta is soft and golden at the edges.
- Step 3
Cook the pasta
- Bring a pot of salted water to a boil and cook the pasta until al dente.
- Reserve a little pasta water, then drain.
- Step 4
Make the creamy sauce
- Squeeze the roasted garlic out of its skins and mash it with the roasted feta and vegetables.
- Stir in the lemon zest and juice and a splash of pasta water until creamy.
- Step 5
Combine and serve
- Toss the pasta through the feta and pepper sauce, loosening with more pasta water if needed.
- Season to taste and serve straight away.