A whole block of feta baked with cherry tomatoes, garlic and olive oil, then stirred into pasta for a creamy, tangy sauce. This dairy free version swaps in tofu. Ready in about 45 minutes.
Prep 10 min Cook 35 min Serves 4 Easy
Ingredients
🧄Garlic4 cloves, smashed
🌿Fresh Basila handful
🫙Olive Oil1/4 cup
🍥Tofufirm, crumbled and salted
🍅Cherry Tomatoes500 g
🌾Pasta Shells300 g
Optional extras
🌶️Red Pepper Flakes1/2 tsp
🌶️Black Pepperto taste
Instructions
1
For this dairy free version, use tofu for feta cheese wherever the steps mention them.
2
Heat the oven to 200°C. Put the tomatoes and garlic in a baking dish, toss with olive oil and salt, and set the feta in the middle.
3
Bake 30–35 minutes until the tomatoes burst and the feta is soft.
4
Meanwhile cook the pasta until al dente; reserve a cup of pasta water.
5
Mash the feta and tomatoes together, then fold in the pasta with a splash of pasta water.
6
Finish with basil, pepper flakes and black pepper.
Chef's tip
Bake by visual cues as well as time: every oven runs a little differently.
