I’m sure many of you have seen the posts on social media of the feta and tomato pasta hack. This is my version of it – using a dairy free (vegan) feta! I wanted to see if it would work and it does! Obviously you can use a normal feta if you prefer. I also pimped it up a bit with mixed peppers, mushrooms, spinach and basil.
This serves 5-6 and comes in at around 380 cals per portion.
You will need:
1 200g block ‘feta’ (I used Violife Greek white cheese)
600g cherry tomatoes (1 punnet)
2 small peppers
100g baby spinach
Salt, pepper, mixed herbs
1 cal oil spray (I used the olive oil version)
Preheat the oven to 200 C.
Chop the peppers and mushrooms into chunks. Spray a roasting dish with oil spray and pop the block of cheese in the centre, and throw the cherry tomatoes and peppers around it. Season and spray with oil.
Pop in the oven for 10-15 mins to start with.
While it’s in the oven cook the pasta to your taste. Drain and pop to one side.
Check the oven after 10-15 minsand if the tomatoes are just starting to split a little then add the mushrooms and pop back in the oven for 10 mins or so. Timing will depend a little on how ripe your tomatoes are so check and see if they are soft and that the juices have run into the dish. The feta will have melted too.
Using a wooden spoon stir the veg and feta together and gentle squish the tomatoes.
Add the spinach a little at a time, stirring in each time. Pop back in the oven for 3-5 mins.
Remove from oven Once the spinach has wilted and stir in a handful of fresh basil leaves.
Stir in the pasta
Then serve with a little sprig of basil!