Creamy baked feta pasta with juicy roasted cherry tomatoes, chilli flakes, fresh thyme and garnished with a handful of basil leaves. Simply place all ingredients together in a large baking dish and place in the oven for no more than 35 minutes, this is such an easy hands off dish to put together yet incredibly flavourful and leaves you completely satisfied.
Creamy baked feta pasta with juicy roasted cherry tomatoes, chilli flakes, fresh thyme and garnished with a handful of basil leaves. Simply place all ingredients together in a large baking dish and place in the oven for no more than 35 minutes, this is such an easy hands off dish to put together yet incredibly flavourful and leaves you completely satisfied.
Yields4 Servings Prep Time5 minsCook Time35 minsTotal Time40 mins
900 g cherry tomatoes 3 shallots, finely chopped 1 block of feta 3 tbsp olive oil 2 tsp fresh thyme 1 tsp chilli flakes 1 tbsp agave syrup ½ tsp salt freshly ground black pepper handful of fresh basil leaves spaghetti for 4
11. Preheat the oven to 200C. Wash the cherry tomatoes and place in a large baking dish. Add in the shallots and place the block of feta in the middle of the dish.
2. Pour the olive oil over the feta and tomatoes and drizzle the agave syrup over the feta. . Season with some salt and pepper then sprinkle the chilli flakes over and fresh thyme leaves.
3. Bake in the oven for 35 minutes or until the tomatoes have started to burst and the feta has softened. Meanwhile cook the spaghetti in salted water according to the packets instructions.
4. Remove the baking dish from the oven and fold the spaghetti in. With a fork press just some of the tomatoes down gently to release their juices and toss all together. Garnish with some fresh basil leaves, some more salt and black pepper, serve immediately.
1. Preheat the oven to 200C. Wash the cherry tomatoes and place in a large baking dish. Add in the shallots and place the block of feta in the middle of the dish.
2. Pour the olive oil over the feta and tomatoes and drizzle the agave syrup over the feta. . Season with some salt and pepper then sprinkle the chilli flakes over and fresh thyme leaves.
3. Bake in the oven for 35 minutes or until the tomatoes have started to burst and the feta has softened. Meanwhile cook the spaghetti in salted water according to the packets instructions.
4. Remove the baking dish from the oven and fold the spaghetti in. With a fork press just some of the tomatoes down gently to release their juices and toss all together. Garnish with some fresh basil leaves, some more salt and black pepper, serve immediately.
Ingredients
Directions
1. Preheat the oven to 200C. Wash the cherry tomatoes and place in a large baking dish. Add in the shallots and place the block of feta in the middle of the dish.
2. Pour the olive oil over the feta and tomatoes and drizzle the agave syrup over the feta. . Season with some salt and pepper then sprinkle the chilli flakes over and fresh thyme leaves.
3. Bake in the oven for 35 minutes or until the tomatoes have started to burst and the feta has softened. Meanwhile cook the spaghetti in salted water according to the packets instructions.
4. Remove the baking dish from the oven and fold the spaghetti in. With a fork press just some of the tomatoes down gently to release their juices and toss all together. Garnish with some fresh basil leaves, some more salt and black pepper, serve immediately.