One Pan Feta Pasta The herb garden has been a delight. In general herbs are easy to grow and the garden has been producing a large amount of...
One Pan Feta Pasta
The herb garden has been a delight. In general herbs are easy to grow and the garden has been producing a large amount of fresh greens to use in the kitchen. It is nice to to brush by the pots and catch the aromas.
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| Oregano and thyme |
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| Mint and Basil |
One of the herb garden to table recipes we use is based on Melissa Clark's TicToc for One Pan Feta Pasta. Except for the amount of water and the amount of pasta, everything can be changed up. The type of pasta, do you want dates instead of mushrooms? Melissa's recipe did not include mushrooms. What about using bits of sausage?
Here's the process in a one minute video:
Ingredients:
- For Step One:
- 7-9 ounces block of feta cheese
- 630g of cherry tomatoes (about 2 pints)
- Fresh rosemary and thyme to taste
- 5 cloves of garlic, finely chopped
- Splash of olive oil
- For Step Two:
- 3 cups of boiling water with fresh ground salt
- 12 ounces of pasta (whatever the chef chooses)
- Chili flakes
- 8 ounces of freshly fried baby bella mushrooms
Instructions:
- Step One:
- Pre-heat the oven to 400 degrees
- In a baking dish (I use pyrex), layout the slab of feta along with the tomatoes, herbs, and garlic. Drizzle with a small amount of oil.
- Roast, uncovered, for 40 minutes
- Step Two:
- After forty minutes, remove the pan from the oven
- CAREFULLY, with a potato masher, combine the cheese and tomatoes. Watch out for bursting tomatoes.
- Add pasta, boiling water and chili flakes
- Cover and return to the ove for 18 minutes
- Meanwhile cut your mushrooms and fry in a skillet with a little oil. This will reduce the water content of the mushrooms.
- Step Three:
- Remove the pan from the oven
- Stir in mushrooms, cover and return to the oven for 10 minutes
- Step Four:
- Remove the pan from the oven
- Stir again
- Top with Basil
- Cover and let it rest for ten minutes before serving.
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