Whipped Feta Pasta
Creamy whipped feta coats pasta in a tangy, garlicky sauce ready in under 30 minutes.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
Feta is blended with warm cream and olive oil until silky smooth, then tossed with hot pasta and roasted cherry tomatoes for a quick weeknight dinner. The sauce clings to every strand with a salty, tangy richness balanced by garlic and fresh herbs. Serve it with crusty bread for a simple, satisfying meal.
Ingredients
- 12 ounces pasta, such as fusilli or penne
- 2 cups cherry tomatoes
- 3 tablespoons olive oil, divided
- 8 ounces feta cheese, crumbled
- 1/4 cup heavy cream
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water
- 1/4 cup fresh basil, torn
- 2 tablespoons grated Parmesan cheese
Method
-
Preheat the oven to 400°F. Spread the cherry tomatoes in an 8x8-inch baking dish and toss with 2 tablespoons of olive oil, half the garlic, the red pepper flakes, salt, and black pepper.
-
Roast the tomatoes until they soften and begin to burst, about 20 minutes.
-
Meanwhile, bring a 6-quart pot of salted water to a boil and cook the pasta according to package directions until al dente.
-
Reserve 1/4 cup of the pasta water, then drain the pasta.
-
In a food processor, combine the feta, heavy cream, remaining garlic, and remaining 1 tablespoon of olive oil. Blend until smooth and creamy, scraping down the sides as needed.
-
Transfer the whipped feta to the pot used for the pasta and warm it over low heat, stirring in the reserved pasta water a little at a time until the sauce is smooth and pourable.
-
Add the drained pasta and roasted tomatoes to the pot and toss to coat evenly in the whipped feta sauce.
-
Divide among bowls and top with fresh basil and grated Parmesan before serving.
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Whipped Feta Pasta
Feta is blended with warm cream and olive oil until silky smooth, then tossed with hot pasta and roasted cherry tomatoes for a quick weeknight dinner. The sauce clings to every strand with a salty, tangy richness balanced by garlic and fresh herbs. Serve it with crusty bread for a simple, satisfying meal.
35 min 4 servings 520 cal
Ingredients
- 12 ounces pasta, such as fusilli or penne
- 2 cups cherry tomatoes
- 3 tablespoons olive oil, divided
- 8 ounces feta cheese, crumbled
- 1/4 cup heavy cream
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water
- 1/4 cup fresh basil, torn
- 2 tablespoons grated Parmesan cheese
Method
- 1
Preheat the oven to 400°F. Spread the cherry tomatoes in an 8x8-inch baking dish and toss with 2 tablespoons of olive oil, half the garlic, the red pepper flakes, salt, and black pepper.
- 2
Roast the tomatoes until they soften and begin to burst, about 20 minutes.
- 3
Meanwhile, bring a 6-quart pot of salted water to a boil and cook the pasta according to package directions until al dente.
- 4
Reserve 1/4 cup of the pasta water, then drain the pasta.
- 5
In a food processor, combine the feta, heavy cream, remaining garlic, and remaining 1 tablespoon of olive oil. Blend until smooth and creamy, scraping down the sides as needed.
- 6
Transfer the whipped feta to the pot used for the pasta and warm it over low heat, stirring in the reserved pasta water a little at a time until the sauce is smooth and pourable.
- 7
Add the drained pasta and roasted tomatoes to the pot and toss to coat evenly in the whipped feta sauce.
- 8
Divide among bowls and top with fresh basil and grated Parmesan before serving.
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