BAKED FETA AND SUMMER VEG ORZO

Baked feta and tomato pasta became an internet sensation and it´s easy to see why. This method of cooking is so simple and completely fuss-free: feta and vegetables are cooked in a single roasting tray, and then cooked pasta is mixed through at the end. The oven does the work for you and the results are seriously tasty. Here’s our version, using summer veg, but feel free to add olives, capers or any other veggies or protein of your choice. Try different combinations and make your favourite version of this now famous pasta dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C/Gas 6. To a large baking dish, add the garlic, onion, tomatoes, courgette and aubergine. Add a little oil, salt and pepper and toss everything together.

Step 2

Make a gap and place the feta block in the middle of the dish. Drizzle a little olive oil on top of the cheese and bake for 40-45 minutes, or until the vegetables are cooked and the feta is very soft and golden.

Step 3

Meanwhile, cook the pasta al dente according to the pack instructions. Before draining, reserve half a cup of pasta water in case you need it for later.

Step 4

Remove the baking dish from the oven, add the lemon zest and chopped basil and stir everything until the feta has melted into a creamy sauce. Now add the cooked pasta and toss until evenly coated. If the consistency is too thick, loosen the mixture with a few tablespoons of pasta water. Taste and adjust seasoning if necessary and garnish with basil leaves on top before serving.

↑Support creators by visiting their site 😊