Description
This Baked Feta Pasta recipe gets a protein-packed upgrade with chickpeas, offering a creamy, tangy, and flavorful Italian-inspired dish perfect for a quick and satisfying meal. Roasted cherry tomatoes and a block of feta cheese meld together in the oven to create a luscious sauce, combined with pasta and fresh basil for a vibrant finish.
Ingredients
Pasta
- 7 ounces short pasta (penne, rigatoni, rotini, fusilli, etc.)
Roasted Feta and Vegetables
- 7 ounces feta block (anywhere slightly lighter or heavier is fine)
- 3 cups cherry tomatoes (about 1 lb / 500 g)
- 1 can chickpeas (15 oz / 400 g or 1½ cups cooked chickpeas, drained)
- 2 cloves garlic (crushed)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- Black pepper to taste
- ¼ teaspoon red pepper flakes
Finishing Touches
- 1 handful fresh basil leaves
- Zest of 1 lemon
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 430°F (220°C). In a 9x13-inch baking dish, combine the cherry tomatoes, drained chickpeas, crushed garlic, olive oil, dried oregano, salt, black pepper, and red pepper flakes. Mix well to evenly coat the ingredients.
- Bake the Feta and Vegetables: Place the block of feta cheese in the center of the tomato and chickpea mixture. Bake for 30 to 40 minutes until the feta is golden on top and the tomatoes have burst, releasing their juices.
- Boil the Pasta: While the feta and vegetables bake, cook the pasta in salted boiling water according to the package instructions until al dente. Reserve half a cup of the pasta cooking water, then drain.
- Make the Sauce: Remove the feta and roasted tomatoes from the oven. Mash the feta cheese and burst tomatoes along with the garlic cloves (discard skins) to create a creamy, chunky sauce. Stir in the fresh basil leaves and lemon zest to brighten the flavors.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and mix thoroughly to coat. Use the reserved pasta water as needed to loosen the sauce and achieve the desired consistency.
- Season and Serve: Adjust seasoning with extra salt and pepper if needed. Finish by adding more fresh basil and a drizzle of olive oil for added freshness and richness. Serve warm and enjoy your protein-enhanced baked feta pasta!
Notes
- For a vegan version, substitute feta with a plant-based cheese and omit or replace chickpeas.
- Reserve pasta water carefully as it helps to create a silky sauce that clings to the pasta.
- Use fresh cherry tomatoes for the best flavor and texture.
- The baking dish size is important to ensure even roasting and proper cooking.
- Red pepper flakes add subtle heat, but can be omitted or adjusted based on preference.
- This recipe is easily doubled or halved to suit serving needs.
