Baked Feta Pasta with Chorizo
A smoky twist on the viral baked feta pasta. This easy 5-ingredient baked feta pasta with chorizo and tomatoes comes together in about 25 minutes for a quick and flavour-packed dinner.
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Equipment
- Large baking tray or roasting dish
- Large saucepan (for the pasta)
- Colander
- Sharp knife
- Chopping board
- Wooden spoon or spatula
Ingredients
- 200 g feta block
- 225 g chorizo ring sliced into ~1 cm pieces
- 200 g cherry or plum tomatoes
- 1 tbsp olive oil
- 400 g pasta such as penne
Instructions
- Preheat the oven to 180°C.
- Place the feta in the centre of a large baking tray. Scatter the sliced chorizo and tomatoes around it, then drizzle everything with the olive oil.
- Bake for 20–25 minutes until the feta is soft and the tomatoes have burst.
- Meanwhile, cook the pasta according to the packet instructions. Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and return it to the pan with the reserved cooking water.
- Add the baked feta, chorizo and tomatoes to the pasta and stir everything together until the feta melts into a creamy sauce.
- Serve immediately.
Nutrition Facts
Baked Feta Pasta with Chorizo
Amount per Serving
Calories
704
% Daily Value*
Fat
29
g
45
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
80
mg
27
%
Sodium
579
mg
25
%
Potassium
373
mg
11
%
Carbohydrates
79
g
26
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
30
g
60
%
Vitamin A
828
IU
17
%
Vitamin C
7
mg
8
%
Calcium
273
mg
27
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Don’t skip the pasta water. The starch in the water helps loosen the sauce and makes it silky rather than dry.
Taste before adding salt. Both feta and chorizo are naturally salty.
Slice the chorizo fairly thickly (around 1 cm) so it stays juicy after roasting.
Leftovers can be reheated gently with a splash of water to loosen the sauce.
Taste before adding salt. Both feta and chorizo are naturally salty.
Slice the chorizo fairly thickly (around 1 cm) so it stays juicy after roasting.
Leftovers can be reheated gently with a splash of water to loosen the sauce.
