Pasta With Roasted Pepper & Feta Sauce

Pasta With Roasted Pepper

& Feta Sauce

Vegetarian 

Serves 6

If you are after a sensational pasta dish, look no further! Whether you are cooking for a weeknight supper, or for a special occasion, this beautiful recipe will not disappoint. Roasted veggies, feta, mascarpone and fresh herbs, are blended to create the most succulent, delicious creamy sauce. Very easy to prepare, simply pair it with your favourite pasta and spread the love!

Ingredients

To roast:

1tbsp olive oil

400g red, orange or yellow peppers

400g cherry tomatoes on the vine

3 cloves of garlic, peeled

200g organic feta 

1tsp dried mixed herbs

A pinch of salt & pepper

For the sauce:

250g mascarpone

3tbsp ketchup

1tbsp vegetable bouillon powder

1tbsp “Baconnaise”* (optional)

A handful of fresh basil

800g pasta of choice (we used this fabulous artisan striped farfalle for fun!)

To serve:

100g organic feta, cut into small cubes

A few sliced olives, if desired

Some finely chopped fresh basil and chives

Freshly ground black pepper

Method

Preheat the oven to 200C.

Drizzle an oven proof dish with the olive oil and add the peppers, cherry tomatoes, garlic cloves, feta, mixed herbs and seasoning. Place in the oven and roast for around 30 minutes, or until the veggies are soft. Allow to cool slightly.

Using scissors, snip off the vines and stalks and put the roasted veggies with the feta and all their juices in a blender. Add the sauce ingredients and blend for a few minutes, until very smooth and silky. 

Cook the pasta according to package instructions and drain. Serve with the sauce generously ladled on top, or throughout if preferred. Scatter with the feta cubes, olives, herbs and some some freshly ground black pepper. Enjoy!

Notes

If cooking for less mouths, you can reduce the pasta quantity accordingly and freeze any left over sauce in a sealed container or jar for another moment in time. This sauce freezes beautifully and will keep for a few months. Defrost in the fridge overnight before using.

To make this dish plant based, simply use feta and mascarpone of a vegan variety. 

*Baconnaise is a vegan mayo with a bacon flavour. There are a few brands available; we used Hellman’s. It gives an extra depth and richness to this sauce, but is not essential. Alternatively, you can also use a teaspoon of smoked paprika.