Feta Sheet Pan Pasta Sauce

45 mins
Serves 1
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Directions

  1. 1Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. 2Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  3. 3Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  4. 4Place the feta, peppers, tomatoes, onion, thyme and garlic on the prepared sheet pan. Season everything with black pepper and drizzle with olive oil.
  5. 5Place the feta, peppers, tomatoes, onion, thyme and garlic on the prepared sheet pan. Season everything with black pepper and drizzle with olive oil.
  6. 6Place the feta, peppers, tomatoes, onion, thyme and garlic on the prepared sheet pan. Season everything with black pepper and drizzle with olive oil.
  7. 7Bake in the preheated oven for 45 minutes, or until the vegetables are tender and the feta is melty.
  8. 8Bake in the preheated oven for 45 minutes, or until the vegetables are tender and the feta is melty.
  9. 9Bake in the preheated oven for 45 minutes, or until the vegetables are tender and the feta is melty.
  10. 10Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions.
  11. 11Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions.
  12. 12Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions.
  13. 13Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
  14. 14Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
  15. 15Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
  16. 16Remove the roasted garlic bulb and thyme sprigs and set aside until cool enough to handle.
  17. 17Remove the roasted garlic bulb and thyme sprigs and set aside until cool enough to handle.
  18. 18Remove the roasted garlic bulb and thyme sprigs and set aside until cool enough to handle.
  19. 19Transfer the roasted vegetables and feta into a blender. Carefully squeeze the roasted garlic into the blender and remove the thyme leaves from the stem.
  20. 20Transfer the roasted vegetables and feta into a blender. Carefully squeeze the roasted garlic into the blender and remove the thyme leaves from the stem.
  21. 21Transfer the roasted vegetables and feta into a blender. Carefully squeeze the roasted garlic into the blender and remove the thyme leaves from the stem.
  22. 22Add the reserved pasta water and blend for 2 minutes, or until smooth and creamy.
  23. 23Add the reserved pasta water and blend for 2 minutes, or until smooth and creamy.
  24. 24Add the reserved pasta water and blend for 2 minutes, or until smooth and creamy.
  25. 25Transfer on top of the cooked pasta and toss until well combined. Serve immediately with more freshly cracked black pepper, if desired.
  26. 26Transfer on top of the cooked pasta and toss until well combined. Serve immediately with more freshly cracked black pepper, if desired.
  27. 27Transfer on top of the cooked pasta and toss until well combined. Serve immediately with more freshly cracked black pepper, if desired.

Ingredients

  • 1 8-ounce feta chunk
  • 1 8-ounce feta chunk
  • 1 8-ounce feta chunk
  • 1 red pepper, chopped
  • 1 red pepper, chopped
  • 1 red pepper, chopped
  • 4 Roma tomatoes, chopped
  • 4 Roma tomatoes, chopped
  • 4 Roma tomatoes, chopped
  • 1 onion, chopped
  • 1 onion, chopped
  • 1 onion, chopped
  • 2 thyme sprigs
  • 2 thyme sprigs
  • 2 thyme sprigs
  • 1 garlic bulb, sliced at the top
  • 1 garlic bulb, sliced at the top
  • 1 garlic bulb, sliced at the top
  • Freshly cracked black pepper
  • Freshly cracked black pepper
  • Freshly cracked black pepper
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 pounds pasta of choice
  • 1 pounds pasta of choice
  • 1 pounds pasta of choice

Equipment

large baking sheetparchment paperblenderlarge pot