Roasted peppers and herby tomatoes tossed through rigatoni and a tangy whipped vegan feta, finished with a pesto drizzle, a kick of dried chilli and torn fragrant basil - it's the ultimate summer pasta sharer!
SERVES: 2-4 PEOPLE | PREP TIME: 20 MINS | COOK TIME: 30 MINS
INGREDIENTS
500g coloured cherry & plum tomatoes
1 red pepper, de-seeded & sliced
1 yellow pepper, de-seeded & sliced
2 tbsp olive oil
1 tsp dried basil
FOR THE WHIPPED VEGAN FETA
70g of vegan feta cheese
1/2 cup vegan plain yoghurt
4 cloves garlic, minced
Zest & juice half a lemon
Black pepper
250g rigatoni
Fresh basil leaves
METHOD
1. Pre-heat the oven to 180 degrees celsius. Place the cherry tomatoes and sliced peppers in a large baking dish, drizzle over the olive oil and sprinkle in the basil flakes and a good pinch of sea salt. Mix to combine, then place in the oven to roast for 30-35 minutes.
2. Meanwhile, make the Whipped Vegan Feta by placing the vegan feta cheese, vegan yoghurt, minced garlic, lemon zest and juice, salt and pepper into a food processor and blend until smooth and creamy.
3. Around 10 minutes before the roasted vegetables are done, place a large pan of boiling, salted water on to boil, then add in the pasta, stir once and allow to cook for 8-10 minutes until al dente.
4. Remove the roasted vegetables from the oven, make an open section in the centre and add in the Whipped Vegan Feta. Tear over a small handful of fresh basil, add in the pasta and turn it through lightly.
5. Serve the Whipped Feta Pasta with a drizzle of vegan red pesto on top and some more fresh basil.
SHOP THE INGREDIENTS
