Roasted Pepper and Feta Pasta
I wasn’t planning this post, but after I finished eating, I knew that I had to post the recipe on my blog. What started as a quick and easy pasta dish turned out to be sooo delicious! Spoiler alert: it’s probably due to the not small amount of feta and cream that went into the very rich sauce.
Ingredients (serves 3):
300 g pasta (I used pappardelle)
half a 280 g jar of dried tomatoes
one 280 g jar of roasted peppers (mine was mixed red and yellow peppers)
1 chunk of feta cheese (150 g)
1 clove of garlic
1 cup of cream (200 g)
a small handful of parsley
a big handful of basil
salt & pepper
Bring a pot of salted water to the boil and add the pasta. Cook according to instructions.
Drain the tomatoes and peppers and put them into a small pan on medium heat.
Chop the garlic and add it to the small pan. Stir occasionally; don’t let the garlic burn.
Cut the courgette into bite-size pieces and put them into a medium pan, with a little bit of oil, on a medium to high heat.
Cut the shallots into thin slices and add them to the pan with the courgettes. Stir occasionally and keep an eye on the shallots so they don’t burn. Turn down the heat a bit if you have to.
When the shallots are soft and the courgettes roasted to your liking, season with salt and pepper, turn the heat off and set aside.
When the tomatoes and peppers have softened, cut the feta into small pieces and stir them in. Give the feta time to melt a bit, then turn off the heat and add the parsley and about half of the cream.
Blend everything with a hand blender and keep adding cream or water until the sauce has the right consistency.
Stir in the courgettes and shallots, season to taste with smoked paprika, cayenne pepper, salt and pepper, and heat up the sauce again on a medium heat.
Drain the pasta and serve everything up with some roughly chopped basil on top.
This isn’t exactly a light dish, but omg this sauce! I might have to go for a second helping in a minute or so. Or now. Bye bye!