@feelgoodfoodie: Remember the roasted feta soup? #AthenosPartner So many of you told me I should turn it into a pasta sauce, and that’s what I did! 🙌🍝 I baked @athenosfeta chunk with red peppers, tomatoes, onions, garlic and thyme and season it with black pepper and olive oil and blended it with pasta cooking water. The result is a creamy tangy red sauce that is perfect with any pasta. This is going to transform how I make pasta sauce because #foodneedsfeta #AthenosFeta #sheetpanpastasauce INGREDIENTS 1 (8-ounce) feta chunk 1 red pepper, chopped 4 Roma tomatoes, chopped 1 onion, chopped 2 sprigs thyme 1 bulb garlic, sliced at the top Freshly cracked black pepper ¼ cup olive oil 1 pounds pasta of choice INSTRUCTIONS 1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper. 2. Place the feta, peppers, tomatoes, onion, rosemary and garlic in on the prepared sheet pan. Season everything with black pepper and drizzle with olive oil. 3. Bake in the preheated oven for 45 minutes, or until the vegetables are tender and the feta is melty. 4. Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered. 5. Remove the roasted garlic bulb and thyme sprigs and set aside until cool enough to handle. 6. Transfer the roasted vegetables and feta into a blender. Carefully squeeze the roasted garlic into the blender and remove the thyme leaves from the stem. Add the reserved pasta water and blend for 2 minutes, or until smooth and creamy. 7. Transfer on top of the cooked pasta and toss until well combined. Serve immediately with more freshly cracked black pepper, if desired.

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Friday 28 June 2024 21:46:18 GMT