Main Dishes
Roasted Tomato & Feta Beetboxx Fusilli
Juicy roasted tomatoes, creamy feta and fresh basil make a colourful, flavour-packed pasta with minimal preparation.
Prep Time (Min)
10
Cook Time (Min)
25
Makes
2 servings
Ingredients
- 170 g Beetboxx Lentil & Beetroot Fusilli
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- ½ teaspoon dried oregano
- ½ cup crumbled feta, divided
- ¼ cup loosely packed fresh basil leaves, torn
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 200°C / 400°F.
- Place the tomatoes in a baking dish. Toss with the olive oil, garlic, oregano and black pepper.
- Roast for 20–25 minutes, until the tomatoes soften and begin to burst.
- Meanwhile, cook the fusilli according to the package directions. Reserve ½ cup of the cooking water, then drain.
- Gently press some of the roasted tomatoes with the back of a spoon to release their juices.
- Add the pasta and half the feta to the baking dish. Toss gently, adding a splash of reserved cooking water if needed.
- Taste before adding salt. Finish with the remaining feta and fresh basil, then serve.
Make it your own: Add a handful of baby spinach to the hot pasta before serving.
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