Creamy Spicy Feta Pasta with Chickpea Spaghetti
This spicy feta pasta turns the famous crazy feta dip into a creamy, comforting dinner. Roasted feta, cherry tomatoes, peppers and jalapeño blend into a silky smooth sauce tossed through high protein chickpea spaghetti.
Servings: 4
Calories: 448kcal
Equipment
- Large baking dish
- Immersion blender (or regular blender or food processor)
Ingredients
- 200 g 1block feta cheese 7 to 8 oz
- 250 g 1 punnet cherry tomatoes about 1 ½ cups
- 1 roasted red pepper sliced (about ½ a drained jar of fire roasted peppers)
- 1 sweet onion or shallot sliced
- 1 jalapeño sliced
- 4 garlic cloves
- 3 tablespoon olive oil 45ml
- 1 teaspoon chili flakes
- ½ teaspoon black pepper
- Salt to season the pasta water and to taste
- 225 g chickpea spaghetti 8 oz
- 120 ml reserved pasta water ½ cup
- Juice of ½ lemon
To finish
- Fresh basil
- Extra feta
- Chili oil
- Cracked black pepper
Instructions
- Preheat the oven to 400°F (200°C). Add the feta block to the centre of a large baking dish and arrange the cherry tomatoes, roasted red pepper, sweet onion, jalapeño and garlic around it.200 g 1block feta cheese, 250 g 1 punnet cherry tomatoes, 1 roasted red pepper, 1 sweet onion or shallot, 1 jalapeño, 4 garlic cloves
- Drizzle everything with the olive oil and season with the chili flakes, black pepper and a little salt.3 tablespoon olive oil, 1 teaspoon chili flakes, ½ teaspoon black pepper
- Bake for 30 to 35 minutes, until the tomatoes are bursting, the feta is soft, and the vegetables are caramelised.
- While the feta mixture bakes, cook the chickpea spaghetti in salted water until al dente. Reserve ½ cup (120ml) of the pasta water before draining.Salt, 225 g chickpea spaghetti
- Remove the dish from the oven, setting aside a few roasted tomatoes for texture if you like.
- Use an immersion blender directly in the dish to blend the feta, tomatoes, pepper, onion, garlic and jalapeño into a creamy, smooth sauce.
- Stir in the lemon juice and a splash of pasta water until the sauce becomes glossy and silky.Juice of ½ lemon, 120 ml reserved pasta water
- Add the cooked spaghetti to the dish and toss well to coat, adding more pasta water as needed until the sauce clings nicely to the pasta.
- Finish with fresh basil, extra feta, a drizzle of chili oil and some cracked black pepper before serving.
Video
Notes
- Use a block of feta rather than crumbles for better flavor.
- Blend the sauce while it is still hot for the creamiest result. If it turns grainy, add a splash of warm pasta water to bring it back together.
- Chickpea pasta absorbs sauce quickly and can soften fast, so cook it to just al dente and keep extra pasta water on hand.
- For less heat, remove the jalapeño seeds or use half. For more heat, leave the seeds in or add a second jalapeño.
- Gluten free: check your chickpea pasta packet says gluten free. Dairy free or vegan: use a firm dairy free feta style block (it will not blend quite as creamy). This recipe is naturally nut free.
- Storage: fridge up to 3 days. Freeze the blended sauce on its own for up to 2 months. Reheat gently with a splash of water or milk.
- Nutrition analysis does not include the optional toppings
Nutrition
Calories: 448kcal | Carbohydrates: 44g | Protein: 22g | Fat: 22.9g | Saturated Fat: 7g | Sodium: 711mg | Potassium: 756mg | Fiber: 8.3g | Sugar: 5.3g | Calcium: 244mg
