Baked feta pasta
This simple recipe has gone viral on social media, and couldn’t be easier to make.
WHERE DID THIS BAKED FETA PASTA RECIPE COME FROM?
I first saw this meal idea on TikTok, and it’s since blown up across the whole internet. It’s easy to see why, as the pure simplicity of the dish for creating an amazing pasta sauce is genius.
After just a little bit of digging, it appears that the original source of this is Finnish blogger Liemessa, who posted this recipe for Uunifetapasta all the way back in 2019!
I’ve made a few changes to my version.
WHAT DO I NEED FOR THIS BAKED FETA PASTA?
Feta cheese: The main appeal of this dish is the big, satisfying block of feta cheese in the middle of the baking tray! You can just plop it straight out of the packet, but for mine I just trimmed it to 180g so that I had 4 x 45g portions (45g is a healthy extra A portion of feta on Slimming World)
Baby tomatoes: I bought the really tasty little piccolo tomatoes on the vine to make this, but any cherry tomatoes or baby plum tomatoes will do!
Oregano: I used dried oregano to add that herby flavour, but I’ve seen other version which stir in fresh basil after baking, and others using thyme or even tarragon.
Garlic: I finely chopped my garlic cloves before cooking, but alternatively you can just roast the cloves whole in their skins, and then squeeze out the soft flesh to stir into the rest of the sauce ingredients once cooked.
Red onion: I added in some red onion as I just fancied one extra veg option in there, and I thought it might balance the flavours nicely.
Olive oil: I’m sure you could get away with using low calorie cooking spray if you prefer. Most versions use copious amounts of olive oil, I used just a few sprays to cover the ingredients enough to roast them nicely. I have an olive oil sprayer (from Amazon) which is brilliant.
Pasta: Just use your favourite pasta for this! I bought a bit a fancy shaped pasta for my version, but any will work! you just need to cook the pasta separately while the ingredients are baking.
The really great thing about this recipe is that there are so many possibilities to try! I have seen lots of different herbs used, mushrooms, spinach, lemon zest, chilli… the world’s your oyster!
CAN THIS BE EATEN COLD?
Total winner, if you have leftovers of this, this makes a great cold pasta salad- serve it up with some crunchy lettuce and other Greek salad ingredients and you have an easy packed lunch ready to go too!