Important for hot pepper-feta pasta from the oven
Cook the pasta until just tender and reserve a little cooking water so that feta and roasted vegetables turn into a creamy sauce.
Summer Recipe
Pepper-feta pasta from the oven
Peppers, cherry tomatoes, feta, garlic and olive oil are first roasted in an ovenproof dish and then mixed with firm pasta and basil. Cook the pasta just a little and reserve a little cooking water to make a creamy sauce out of feta and roasted vegetables. Zucchini complements the peppers, goat cheese makes a more powerful version.
Total time
40 min
Calories
620 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Pepper-feta pasta from the oven step by step
Cook the pasta until just cooked and hold back a little cooking water to make a creamy sauce out of feta and roasted vegetables. First, roast peppers, cherry tomatoes, feta, garlic and olive oil in an ovenproof dish and then mix with firm pasta and basil. Zucchini complement the peppers, while goat cheese makes a stronger version.
Quick Dinners
Mediterranean Cuisine
Vegetarian Dinners
Summer Recipes
Recipe
Pepper-feta pasta from the oven
Roast peppers, cherry tomatoes, feta, garlic and olive oil in a casserole dish and then mix with the pasta and basil. Boil the pasta just a little and reserve a little cooking water to make a creamy sauce out of feta and roasted vegetables.
Ingredients
4 servings
Method
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1
Prepare ingredients
Red pepper: cut into strips. Cherry tomatoes: halve. Basil: pluck leaves.
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2
Prepare
Peppers, cherry tomatoes, feta, garlic and olive oil are first roasted in an ovenproof dish and then mixed with tender but firm pasta and basil.
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3
Check for doneness
Cook the pasta until just tender and reserve a little cooking water so that feta and roasted vegetables turn into a creamy sauce.
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4
Serve
Remove the casserole from the oven when feta and peppers show browned tops. Mix pasta thoroughly with the creamy oven sauce and leave to stand briefly before serving.
Kitchen know-how
Tips for Pepper-feta pasta from the oven
Variations
How to adapt this recipe
Zucchini complements the peppers, goat cheese makes a stronger version.
Nutrition per serving
620kcal
78.0 gCarbohydrates
22.0 gProtein
24.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pepper-feta pasta from the oven
Weigh the pasta, prepare the red peppers and keep the cherry tomatoes separately, then start the main cooking process for the pepper-feta pasta from the oven.
Cook the pasta until just tender and reserve a little cooking water so that feta and roasted vegetables turn into a creamy sauce.
Remove the pepper and feta pasta from the oven and cool quickly. If you heat it again, note: Cook the pasta just a little and reserve a little cooking water so that the feta and roasted vegetables form a creamy sauce.
Zucchini complements the peppers, goat cheese makes a stronger version.
Keep cooking