Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Feta and Roasted Vegetable Pasta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Feta and Roasted Vegetable Pasta

    Salakis Feta is a fresh and mild cheese made with 100% sheep's milk, which is higher in calcium and vitamin B than cow or goat's milk. Its distinctive flavour makes it an ideal ingredient in today's Mediterranean cuisine.

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 1 red pepper, deseeded and quartered
    • 1 yellow pepper, deseeded and quartered
    • 300g jar Salakis Feta Cubes in Herb Oil
    • 1 aubergine, sliced
    • 2 courgettes, sliced
    • Salt
    • Freshly ground black pepper
    • 2 cloves of garlic, crushed
    • A handful of fresh basil
    • 1 red onion, cut into wedges
    • 400g can Waitrose Chopped Italian Tomatoes with Herbs
    • 150ml vegetable stock
    • 2 tbsp Waitrose Tomato Purée
    • 55g pitted black olives
    • 500g pack Waitrose Fresh Riccioli Pasta


    1. Place the quartered peppers under a hot preheated grill until the skins blacken. Transfer to cold running water and cool. Peel off the blackened skins and cut into slices.
    2. Heat a little of the feta oil in a griddle pan and use to brown the aubergine and courgettes. Transfer to a roasting tin with the peppers. Season well and sprinkle with the garlic and half the basil. Roast in the oven at 230°C, gas mark 8 for 10-15 minutes.
    3. Heat 2tbsp of the feta oil in a large pan and use to soften the onion. Add the tomatoes, stock and tomato purée and simmer gently for about 15 minutes.
    4. Stir in the roasted vegetables and olives. Cook for a further 5 minutes before adding the drained feta and remaining basil. Season well.
    5. Mix with the freshly cooked pasta and serve immediately.

    Your recipe note

    Edit your recipe note

    Cook's tips

    For a moist, creamy natural flavour, Salakis Feta Cubes in Brine can be used in place of Feta in Herb Oil. Simply drain off the brine and use olive oil to start the sauce and cook the vegetables.


    For a creamy sauce stir a 200ml carton of Waitrose Crème Fraîche into the sauce at the end. For the meat lovers in the family add some finely chopped cooked smoked bacon or pancetta to the sauce just before serving.


    Average user rating

    5 stars