Blended Baked Feta Pasta

Ingredients

• 200 g Feta Cheese (block, full‑fat, crumbled after baking)
• 300 g Cherry Tomatoes (halved; can substitute with regular tomatoes diced)
• 2 tbsp Olive Oil (extra‑virgin, for drizzling)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 250 g Pasta (short pasta such as penne or rigatoni; gluten‑free if needed)
• 0.25 cup Fresh Basil Leaves (chopped; adds bright flavor at the end)
• 0.25 tsp Red Pepper Flakes (optional, for a hint of heat)

Instructions

1. Preheat Oven

   Set the oven to 200°C (392°F) and let it fully preheat.

   Time: PT5M

   Temperature: 200°C

2. Arrange Ingredients for Baking

   Place the block of feta in the center of a 9×13‑inch baking dish. Scatter the halved cherry tomatoes around the cheese, drizzle with olive oil, and sprinkle with salt and pepper.

   Time: PT5M

3. Bake Feta and Tomatoes

   Bake for 30 minutes, or until the tomatoes have burst and the feta is soft and lightly golden on top.

   Time: PT30M

   Temperature: 200°C

4. Boil Pasta Water

   While the dish bakes, bring a large pot of salted water to a rolling boil.

   Time: PT5M

5. Cook Pasta

   Add the pasta to the boiling water and cook according to package directions (about 10 minutes) until al dente. Reserve ½ cup of the pasta cooking water, then drain.

   Time: PT10M

6. Blend Sauce

   Remove the baking dish from the oven. Transfer the baked feta, roasted tomatoes, and any pan juices into a blender. Blend until completely smooth, adding a splash of reserved pasta water if needed for a silky consistency.

   Time: PT2M

7. Combine Pasta and Sauce

   Return the drained pasta to the pot, pour the creamy feta‑tomato sauce over it, and toss to coat evenly. Stir in the chopped fresh basil and optional red pepper flakes.

   Time: PT3M

8. Serve

   Plate the pasta while hot, garnish with a few extra basil leaves, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

4 g