Creamy Roasted Red Pepper & Feta Pasta
This delicious dish serves up the comforting oven-roasted flavours of red peppers and aromatics in a silky, creamy sauce. Serve over a short-cut pasta and top with fresh parsley for a supper you won't ever forget.
Ingredients
- 4 red bell peppers, seeded and sliced into ~6 pieces
- 1 small onion, diced in 1" pieces
- 4 cloves garlic, crushed
- 600g short-cut pasta, such as penne or rigatoni
- 1 piece LQC Feta (or Sunshine Feta for extra flavour)
- 3 tbsp cup olive oil
- Salt, to taste (optional)
- 1 tbsp fresh parsley, chopped
Directions
1. Preheat the oven to 220°C. Slice each bell pepper into roughly 6 pieces, seeds removed. Cut onion into 1" pieces. Crush/smash whole garlic cloves.
2. Place these ingredients in an oven-safe baking dish and drizzle with olive oil; toss to coat. Nestle the Feta into the middle of the dish.
3. Transfer to the oven and bake for 30 minutes, or until the vegetables are starting to brown. Remove from oven and allow to cool for 15 minutes. During this time, cook the pasta following package directions.
4. Once cooled, transfer to a blender and puree until smooth. At this point, you may add salt if desired - the Feta typically adds enough salt to the sauce so this is entirely personal preference.
5. Mix up the cooked pasta with the sauce and top with fresh parsley to serve.
Notes:
- Combine or substitute the bell peppers for tomatoes - it's just as delicious!
- With a little extra feta, this sauce is thick enough to serve as a delicious warm dip with naan or pitas.
- Make it spicy by throwing in fresh red jalapenos or chili peppers.
