This roasted vegetable pasta with feta is the kind of easy weeknight dinner that tastes like it took far more effort than it did. Cherry tomatoes and bell peppers roast into sweet, jammy goodness, then blend with salty feta into a silky sauce that clings to every noodle. Bright, comforting, and ready with almost no hands-on time.
For more pasta night inspiration, try our Pasta with Roasted Eggplant and Feta or this Creamy Tomato Chicken Pasta. Roasting concentrates the natural sweetness of vegetables — Serious Eats explains how caramelization builds deep flavor with very little effort.
Ingredients
- 300 g pasta of your choice
- 300 g cherry tomatoes
- 1 sweet bell pepper
- 2 garlic cloves
- 3 tbsp olive oil
- 1 tbsp mixed vegetable seasoning (tomato and olive blend)
- 100 g feta or brined cheese
- fresh herbs to garnish
Instructions
- Preheat oven to 180 C (350 F). Place cherry tomatoes, chopped bell pepper, and garlic on a baking sheet, drizzle with olive oil, sprinkle with seasoning.
- Roast 40–45 minutes. Meanwhile cook pasta to al dente.
- Blend roasted vegetables and feta into a smooth sauce.
- Plate pasta, spoon sauce over, garnish with fresh herbs.
Pasta lovers should also try our Tuna Pasta Salad with Avocado and Ricotta, and Allrecipes offers plenty more weeknight pasta ideas.
Tips
- Save a cup of pasta water before draining — it helps the sauce cling to the noodles.
- Do not skip roasting the garlic; it turns sweet and mellow instead of sharp.
- Crumble extra feta on top just before serving for a lovely salty finish.
Nutrition (per 100 g): 147 kcal · protein 2 g · fat 4 g · carbs 4 g.