Creamy feta and cherry tomato pasta
This Feta and Cherry Tomatoes Pasta is a delicious and simple dish that is perfect for busy weeknights or when you're craving a comforting and satisfying meal. This pasta dish is full of flavour and is ready in just 15 minutes. The combination of creamy feta cheese, sweet cherry tomatoes, and pasta creates a delicious and satisfying dish that is perfect for any occasion
Ingredients
Tips
Vegan: To make this vegan use use a high-fat plant cream such as oat cream or soy cream and substitue the feta cheese with a vegan feta cheese Tomato Tip: If you're using cherry tomatoes, try halving them before sautéing; they release their juices faster and create a "jammy" sauce. Feta Choice: Use a block of feta in brine rather than pre-crumbled; it melts much smoother and has a better tang. The Wine: A dry white like Pinot Grigio or Sauvignon Blanc works best here to balance the richness of the cream.
How to make Creamy feta and cherry tomato pasta
Fill a large pot with water and a generous pinch of salt (it should taste like the sea). Bring to a rolling boil, add your pasta, and cook until al dente (usually 1–2 minutes less than the package instructions)
While the pasta is bubbling, heat olive oil in a large saucepan over medium heat. Add the tomatoes and garlic. Cook for 2 minutes until the tomatoes just begin to soften and the garlic is fragrant. Pour in the white wine. Let it simmer for 2–3 minutes until the sharp alcohol scent has vanished and the liquid has reduced by half
Stir in the vegetable stock and heavy cream. Simmer for another 2–3 minutes until the sauce coats the back of a spoon. Crumble in the feta cheese. Don’t over-stir if you like little "pockets" of cheese, or whisk it in for a completely smooth, salty sauce
Transfer the cooked pasta directly into the saucepan with the sauce. If the sauce looks too thick, add a splash of that reserved pasta water. The starch in the water helps the sauce cling to the noodles rather than sliding off
Remove from heat immediately. Serve in warm bowls and garnish with fresh basil or a crack of black pepper
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