Trendy Baked Fetta & Bacon Pasta
with Cherry Tomatoes & Parsley
Calories
:
500 kcalProtein
:
22.8g proteinPreparation Time
:
35 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
2
Garlic
1 sachet
Thyme
1
Red Onion
100 g
Bacon
1
Fetta Cheese
1 packet
Snacking Tomatoes
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
Not included in your delivery
1 drizzle
olive oil
Utensils
•Baking Dish
•Stor kastrull
Cooking Steps
1
- Preheat oven to 200°C/180°C fan-forced.
- Peel garlic cloves. Pick thyme leaves.
- Thinly slice red onion into wedges.
- Roughly chop bacon.
2
- In a large baking dish, place feta block in the middle and add snacking tomatoes, onion and garlic around the feta.
- Sprinkle over thyme. Drizzle with olive oil and season with salt and pepper.
- Bake until snacking tomatoes are blistered, 25-30 minutes.
- In the last 5 minutes of cook time, sprinkle over bacon and bake until golden.
3
- Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
- Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
- Reserve pasta water, (1/2 cup for 2 people / 1 cup for 4 people). Drain orecchiette, then return to saucepan with a drizzle of olive oil.
4
- Once feta is done, add pasta water to baking dish. Using a fork, mash everything in the baking dish until mixture resembles a creamy consistency.
- Add orecchiette, baby spinach leaves and a pinch of sugar. Toss until well combined. Season to taste.
- Divide baked feta and bacon pasta between bowls. Sprinkle over chilli flakes (if using). Enjoy!
- TIP: add an extra splash of water if the sauce looks too thick.
