It tastes like it's from an Italian restaurant, but it's super easy to make and the feta cheese makes it especially creamy and high in protein . The hidden vegetables also provide valuable vitamins and fiber . The perfect feel-good dish for cozy evenings!
Pasta with creamy vegetable sauce
Ha il sapore della cucina italiana, è particolarmente cremoso e ricco di proteine.
SimplyLevel
40 min.working hours
from Paulina
Ingredients
- 200gFeta
- 2Bell peppers
- 1Zucchini
- 150 gCherry tomatoes
- 2 cloves of garlic
- 250gPasta of your choice
- A handful of basil leaves
- 80 gParmesan (freshly grated)
- 5 tbspolive oil
- Pinchsalt & pepper
Nutritional values per serving
Makes 3 servings. Nutritional information is based on 1 serving:
850
calories
31.1 g
protein
64 g
carbohydrates
51 g
Fat
preparation
-
Preheat the oven to 220°C (425°F) using conventional oven settings (top and bottom heat). Wash your favorite vegetables and roughly quarter them; finely dice the garlic cloves .
-
Place the vegetables in a medium-sized baking dish. Put the feta cheese in the center. Drizzle everything with olive oil and season. Roast in the oven for 25–30 minutes.
-
Cook the pasta according to the package instructions. Purée the roasted vegetables with an immersion blender and season with salt and pepper . Gently fold the pasta, Parmesan cheese , and basil leaves into the sauce using a large spoon.
Tip
Before you purée the cooked vegetables in the casserole dish in the third step, set some aside. In the final step, you can then fold in the whole vegetable pieces for extra texture.