3 Way Feta Pasta

Twisted brings you three different pasta recipes including feta cheese with cannoli pasta, gnocchi, and spaghetti to help up your pasta game.

Done in 1 hour

Dish by Hugh Woodward

Ingredients

Feta pasta a la vodka

1 block feta cheese

500g cherry tomatoes

3-4 garlic cloves

½ cup olive oil

½ tsp chilli flakes

Pepper to taste

50ml vodka

500g cooked tagliatelle

grated fresh parmegiano reggiano cheese

fresh basil

Grilled Chicken & Pesto Gnocchi

1 blockfeta cheese

500gcherry tomatoes

3 - 4garlic cloves

½ cupolive oil

½ tspchilli flakes

to tastepepper

3chicken breasts, grilled and sliced

1/2 cuppesto

500ggnocchi, cooked

a handfultoasted pine nuts

to tastegrated parmesan

Spinach Cannelloni

1 blockfeta cheese

500gcherry tomatoes

3-4garlic cloves

½ cupolive oil

½ tspchilli flakes

to tastepepper

500gcooked chopped spinach

½ tspground nutmeg

6lasagna noodles, par-cooked

to tastegrated mozzarella

to tastechopped parsley

No matter how you take your pasta, its an undeniable fact that it goes better with cheese. So, here is three ways you can mix up your pasta game with three recipes featuring feta cheese. We're talking pasta a la vodka, grilled chicken & pesto gnocchi and spinach cannelloni feta pasta.

Method

Pre-heat oven to 200ºC.

In a baking dish, add the feta, tomatoes, garlic, olive oil, chilli flakes and pepper. Bake for 20 minutes until softened, then grill for about 5-8 minutes until golden and lightly charred.

Transfer the tomatoes and feta and sauce to a blender. Add the vodka and blend until completely smooth and creamy.

Meanwhile, cook the pasta according to package directions. Keep ½ cup pasta cooking water.

Toss the pasta with the sauce and add pasta water as need to make a smooth and silky coating.

Serve garnished with grated parmesan cheese and basil.

For the chicken pesto pasta, pre-heat oven to 200ºC.

In a baking dish, add the feta, tomatoes, garlic, olive oil, chilli flakes and pepper. Bake for 20 minutes until softened, then grill for about 5-8 minutes until golden and lightly charred.

Stir pesto and grilled chicken and gnocchi into it when it’s done baking. Mix together and serve with toasted pine nuts and parmesan cheese

For the spinach cannelloni, pre-heat oven to 200ºC.

In a baking dish, add the feta, tomatoes, garlic, olive oil, chilli flakes and pepper. Bake for 20 minutes until softened, then grill for about 5-8 minutes until golden and lightly charred.

After baking, separate the tomatoes and garlic form the feta into a jug and set aside.

Add the spinach and nutmeg to the feta. Mash to combine.

Divide the spinach mixture between the lasagna sheet and roll it into logs. Arrange into a baking tray to fit.

Blend the tomatoes and garlic until smooth and pour overtop the cannelloni. Sprinkle with mozzarella. Bake for 20 minutes until golden brown.

Garnish with parsley before serving

What do you think of the recipe?

save recipe

Hugh Woodward

follow

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.