I actually stumbled upon this pasta while attempting to use up the leftover feta in the fridge before it all went off. My boyfriend was slightly dubious when he learned that I was going to make feta and roast capsicum pasta for lunch, however his attitude changed after the first mouthful.
The lemon zest adds a subtle zing among the salty, tangy creaminess of the feta cheese, and the hint of sweetness which comes from the roast capsicum. Though freshly roasted capsicum would be ideal, you can use jarred ones like I have which still tastes delicious.
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Creamy feta and roast capsicum pasta
200g pasta (any kind)
½ an onion, chopped
2 cloves of garlic, chopped
200g roast capsicum, chopped
Zest of one lemon
¾ teaspoon salt
¼ cup water
70g feta cheese
Small handful of fresh basil leaves, sliced thinly
2 tablespoons crumbled feta (to serve)
- Put pasta on to cook with ½ a teaspoon of salt in the water
- In a pan, heat olive oil over a medium heat and add onion and garlic. Fry until sautéed
- Add the lemon zest, salt, and capsicum and fry for about thirty seconds, before adding the water.
- Simmer for a minute until the consistency is as shown in the photos above (basically when it will make a good sauce consistency)
- Remove from the heat and pour into a food processor, blending until fine.
- If the sauce has cooled down too much, briefly reheat on the stove.
- Crumb the feta with your fingers, and add to the blended sauce
- Taste the sauce and add extra salt, feta or lemon juice to taste. It should be a balance between sweet (but very slightly), salt and lemon.
- Mix cooked pasta with the sauce and place into bowls, crumbling more feta over the top and finally topping with basil
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