This Baked Feta and Cherry Tomato Pasta (gluten-free) is so easy to make with just a few simple ingredients. This recipe comes together for a healthy and delicious meal on a busy weeknight.
Kosher salt and fresh ground black pepper to taste
6cupsCooked, gluten-free pasta of choice4 cups dry
Reserved pasta water for blending sauce
Fresh basil or fresh parsley for serving
Instructions
Pre-heat oven to 425 degrees F.
Place feta in a baking dish. Surround with cherry tomatoes, sliced pepper and whole garlic cloves. Drizzle with the 2 tablespoon of olive oil. Grind fresh pepper over top of everything. Give the veggies a little stir.
Roast at 425F for 30 min. When there is about 10 minutes left, cook your pasta of choice according to package instructions. Reserve some cooking water from the pasta.
Remove the feta mixture from the oven after 30 minutes and let cool just for a few minutes.
Carefully add the roasted feta mixture into a blender or food processor with about ¼ cup of the reserved pasta water. Blend until smooth, about 30 - 45 seconds.
Plate pasta and pour some feta sauce over cooked pasta. Serve with fresh basil or parsley.
Notes
This recipe makes about 3.5 cups of sauce.Leftover feta tomato sauce keeps in the fridge for 2 days in an air-tight container.To re-heat, just heat in the microwave gently for a minute or so and toss with hot, just cooked and drained gluten-free pasta.Nutrition information is approximate.
Nutrition Facts
Baked Feta and Cherry Tomato Pasta (gluten-free)
Amount per Serving
Calories
305
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
34
mg
11
%
Sodium
463
mg
20
%
Potassium
273
mg
8
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
1690
IU
34
%
Vitamin C
65
mg
79
%
Calcium
201
mg
20
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.