Ingredients
Method
- Preheat your oven to 200°C (fan-forced). In a large baking dish, add cherry tomatoes, feta, chopped capsicum and a head of garlic (make sure the root is chopped off). Drizzle with olive oil, then season with salt, pepper, mixed italian herbs and chili flakes.
- Bake for 40–45 minutes, or until the tomatoes have burst, the veggies are tender, and the feta is golden and slightly melty.
- During the last 15-20 minutes of baking, cook your pasta per packet instructions and reserve about 1/4 cup of pasta water.
- Once baked, transfer everything (including all the juices and melted feta) into a high-speed blender. Make sure to squeeze the roasted garlic to remove the cloves from the skin. Add the cottage cheese and pasta water and blend until smooth and creamy.
- Add your creamy baked feta sauce to the cooked pasta and toss well, adding a splash of pasta water until perfectly creamy and glossy. Taste and adjust seasoning with salt, pepper, or chili flakes.
- Serve with parsley or basil and parmesan cheese and enjoy.
Nutrition
Notes
Feta Block Used: Riverina Dairy Co High Protein Fetta 200g
Cottage Cheese Used: Bulla
Pasta Used: Rigatoni
Protein Pasta options: Vetta San remo
