What is feta pasta?
Who doesn’t love a good bowl of pasta right? Especially feta pasta, now that its gone so viral over the last few years. It’s one of those dishes that ticks all the boxes, Cheap? Check! Healthy? Check! Quick? Check! Delicious? Double check! This Feta Pasta recipe really does have it all. It’s perfect for weekday evenings or times when you need a decent warm plate of food but don’t have much time to cook it. Fridge to table in 25 minutes! What’s more is that this dish is healthy and low calorie. Yes, you really can have a cheesy, rich dish without piling on the pounds.
Do you have a diet restriction?
This feta pasta recipe is suitable for the following restrictions:
- Vegetarian
- Dairy Free
- Nut Free
- Low GI
- Low FODMAP
- Syn Free
All slimming world related info is gathered from various internet sources. Syn values may be incorrect or outdated. If you see one is wrong, please let me know so I can update the information!
Can this recipe be made gluten free?
To make this recipe gluten free, use a gluten free pasta.
Can this recipe be made vegan?
In this dish I use roasted Feta cheese. Sorry my vegan friends, but I can’t confirm a sub for this. I’ll keep an eye out for a vegan feta though and try it out for you one day. For now, feta is where it’s at. Feta is one of my favourite cheeses. It just completes every meal, every time I add it into a dish I’m like “how did I ever eat this without feta?!?!”
Step 1: Bake the tomatoes and feta
The roasted tomatoes in this Feta Pasta recipe also contribute to the sauce. When all the ingredients are stirred together, some of the tomatoes pop and release all their sweet yummy juices into the feta and that adds a zestyness to the dish. Grab a baking tray and chuck on your tomatoes. They don’t need any prep or flavourings, just get them on there as they come. Next to this place your feta. Avoiding crumbling it up. It’s not a big deal if it does break up, just keep an eye on it so it doesn’t burn. Top your feta with a teaspoon of oregano and pop it in the oven on 180°C for 20-25 minutes. The tomatoes should be soft and the feta browned on the corners.
Step 2: Cook your pasta
The pasta I usually use is a Spinach and lentil blend but you can use any pasta you want which means this dish is vegetarian, oil free, clean, and can also be gluten free. I always make a point of weighing exactly 75g of pasta. That way I know I have exactly the right portion size and that in turn makes calorie counting so much easier. This recipe makes 1 portion so don’t forget to multiply ingredients by the number of mouths! Weigh out your pasta and pop it in a pan, fill with water, add a bit of salt, I’m sure you already know how to boil pasta but if your not sure, check out the directions on the back of the pack!
Step 3: Prepare the spinach
For a good dose of iron and protein in this dish we have spinach, probably my favourite green, which is saying something considering how much cabbage I eat! I think it pairs beautifully with feta. I usually keep a bag of frozen spinach cubes in my freezer. So all I had to do for this dish was take 1/2 cups worth out of the freezer and defrost in the microwave. If you are using fresh leaves, wilt them now ready to be mixed in later. I hear 1/2 cup cooked spinach is roughly 250g uncooked, but don’t quote me on that!
Step 4: Mix your feta, tomatoes and starch water into a sauce
When your pasta has cooked, strain but keep a cup of the water as we will need that in a minute to help make the sauce nice and saucy. Your feta and tomatoes should be done soon after your pasta and when they are, move your feta into your pasta, along with the cooked spinach, another teaspoon of oregano and most of your tomatoes. I like to leave 3 or 4 tomatoes out of the mix until plated just for decoration. Stir well making sure the feta is completely broken up, add a splash of water and mix in well. If you think your pasta needs more water than add it although I usually only use one or two splashes of water. Don’t forget, you can always add more water but if you add too much, you cant take it out!
Let me know if this Feta Pasta recipe ends up being a weekly staple in your house too!
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Variations to Elevate Your Feta Pasta:
- Mediterranean Magic: Enhance the Mediterranean vibes by tossing in a handful of pitted Kalamata olives and a sprinkle of freshly chopped basil. The salty olives and aromatic basil will transport your taste buds to the Greek Isles.
- Spicy Kick: Turn up the heat by adding a pinch (or more if you dare) of red pepper flakes. The subtle kick of spice will add a sassy twist to the creamy goodness of the feta, making it a fiery favorite.
- Veggie Delight: Amp up the veggie factor by throwing in some sautéed bell peppers and zucchini. The colorful combo not only adds a vibrant flair but also brings a variety of textures to every forkful.
- Protein Powerhouse: Craving some protein? Mix in shredded cooked chicken or grilled shrimp. This protein-packed addition will transform your Feta Pasta into a hearty and satisfying meal.
- Herb Infusion: Experiment with fresh herbs like thyme, rosemary, or dill for a fragrant herb-infused experience. Finely chop the herbs and sprinkle them over the pasta just before serving to elevate the dish’s aromatic profile.
- Sun-Dried Tomato Twist: Introduce a burst of intense flavor by tossing in some chopped sun-dried tomatoes. Their concentrated sweetness will complement the tanginess of the feta, creating a harmonious flavor symphony.
- Nutty Crunch: For a delightful crunch, sprinkle toasted pine nuts or chopped walnuts over the pasta. The nutty goodness adds a satisfying texture contrast to the creamy feta sauce.
Feel free to mix and match these variations to create your own personalized Feta Pasta masterpiece. Don’t be afraid to get creative and let your taste preferences guide you on a culinary adventure!
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Feta Pasta with Spinach and Tomatoes
Ingredients
- 75 g dry pasta
- 100 g feta cheese
- 10 whole cherry tomatoes
- 1/2 cup spinach cooked
- 1 tsp oregano
Instructions
- Put tomatoes and Feta on baking tray, sprinkle feta with 1 teaspoon oregano. Preheat oven to 180C
- Bake tomatoes and feta for 20 minutes
- Weigh out pasta and add to boiling water with a pinch of salt
- Cook or defrost cooked spinach and set to one side.
- Strain pasta, saving ½ cup of starchy water for the sauce.
- Add in feta, tomatoes, spinach and extra oregano and mix well
- Add in pasta water little by little until sauce reaches desired consistency, you can make it as thick and chunky or thin and smooth as you like.
