Roasted Vegetable Feta Pasta with Sweet Peppers

This pasta is all about maximum flavor for minimal effort: peppers, red onion, a whole head of garlic and a block of feta are roasted until beautifully caramelized, then blended with pasta water into a silky sauce with no cream. All that remains is to toss through hot pasta, finish with Parmesan and a handful of basil.

Ingredients

• 4 sweet peppers (you can replace part of them with hot peppers to taste)
• 1–2 red onions
• 1 head of garlic
• 150 g (5.3 oz) feta
• 1–2 tbsp dried Italian herbs
• 3–4 tbsp olive oil
• 300 g (10.6 oz) dry pasta (penne, fusilli, or other short shape)
• 1 large ladle pasta cooking water (about 150–200 ml, 2/3–3/4 cup)
• Salt and black pepper to taste
• Parmesan, for serving
• Basil leaves, for garnish

Step-by-Step Method

1. Preheat the oven to 180–200 °C (356–392 °F). Remove the seeds from the peppers and cut them into large wedges; slice the onion into wedges. Trim the top off the garlic head to expose the cloves.
2. Arrange the peppers, onion and garlic head on a baking tray. Place the feta alongside. Sprinkle with Italian herbs, season lightly with salt (taking the feta’s saltiness into account) and generously with black pepper. Drizzle with olive oil.
3. Roast for 25–30 minutes, until the peppers are tender and lightly browned and the feta is golden and soft.
4. About 20 minutes after the vegetables go into the oven, bring a pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve one large ladleful of the cooking water (150–200 ml, 2/3–3/4 cup) for the sauce.
5. Squeeze the soft garlic cloves from the head. Transfer the roasted peppers, onion and feta to a tall container, add the garlic and some of the pasta water, then blend with an immersion blender until smooth and velvety. Add a little more pasta water if needed — adjust the thickness to taste.
6. Toss the hot pasta with the sauce and taste for salt and pepper.
7. Serve immediately, showered with Parmesan and basil leaves. If you like, finish with a pinch of chilli flakes and a drizzle of olive oil.

Nutrition Facts (per serving)

Calories	≈ 530 kcal
Protein	≈ 16 g
Fat	≈ 22 g
Carbohydrates	≈ 64 g
Fiber	≈ 5 g
Sodium	≈ 1.4 g

Tips and Variations

• No blender: finely chop the roasted vegetables and mash them with the feta using a fork, adding pasta water until creamy.
• More heat: roast 1 small chilli with the peppers or stir chilli flakes into the finished sauce.
• Lighter version: swap part of the pasta for cooked wholewheat pasta or add roasted tomatoes to the sauce.
• Herbs: oregano, basil and thyme all work well; add fresh herbs at the very end.

FAQ

Can I use another cheese instead of feta?

Yes, a creamy brined cheese or a soft goat’s cheese will work well. Choose a slightly salty cheese that melts smoothly and gives a creamy texture.

Which pasta shape is best for this sauce?

Short, ridged shapes — penne, fusilli, farfalle — hold the sauce best. But spaghetti also works if you prefer long pasta.

Can I make it ahead?

The sauce keeps in the refrigerator for up to 2 days. Reheat gently with a splash of water or milk to bring back its creamy texture.