Baked Tomato, Courgette and Feta Pasta
This baked tomato, courgette and feta pasta is an easy vegetarian dinner made with just 8 ingredients. Roasted cherry tomatoes, tender courgettes, creamy feta cheese and pasta combine to create a rich, flavour-packed meal that's perfect for busy weeknights. Ready in under 40 minutes, it's a simple family-friendly recipe that's sure to become a regular on your meal plan.
Servings 4
Calories 800kcal
Save this recipe for later?
Equipment
- Knife
Ingredients
- 300 g Pasta Use short pasta like spirali, rigatoni or penne.
- 400g Cherry Tomatoes
- 1 Courgette quaertered lengthway and chopped into 2cm chunks.
- 3 Garlic Cloves skin on!
- 2 tablespoon Olive Oil
- 200g Feta in a whole block
- 3 tablespoon Basil Leaves torn
- Salt to season
Instructions
- Preheat the oven to 200°c (180 fan/ Gas 6/ 400°F).
- Place the cherry tomatoes, courgettes and garlic in a 2 litre capacity baking dish and drizzle with oil. Mix gently with a spoon.400g Cherry Tomatoes, 1 Courgette, 3 Garlic Cloves, 2 tablespoon Olive Oil
- Place the block of feta in the centre of the dish and turn it over a few times to makes sure it is coated in the oil200g Feta
- Bake in the oven for 35 minutes until the tomatoes are starting to blister and the feta is soft and melted.
- Meanwhile, bring a pan of salted water to the boil and cook the pasta according to instructions. RESERVE 1 CUP OF PASTA COOKING WATER BEFORE DRAINING.300 g Pasta
- Using a spoon mix the melted feta until it forms a sauce.
- Stir through the cooked pasta and add some reserved pasta water until you reach your desired sauce consistency.
- Season and serve with the torn basil leaves.3 tablespoon Basil Leaves, Salt to season
Notes
- Use a block of feta rather than crumbled feta for the creamiest sauce.
- Cut the courgette (zucchini) into chunky pieces so it roasts rather than steams.
- Reserve some pasta water before draining to help loosen the sauce if needed.
- Fresh basil adds the best flavour, but dried oregano or thyme can be used instead.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutritional Information (Approximate)
Calories: 800kcal | Carbohydrates: 126g | Protein: 35g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 765mg | Potassium: 4061mg | Fiber: 15g | Sugar: 47g | Vitamin A: 8748IU | Vitamin C: 397mg | Calcium: 474mg | Iron: 14mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
