Roasted Tomato Whipped Feta (Printable Version)

Creamy pasta with sweet roasted tomatoes and whipped feta, perfect for a flavorful Mediterranean meal.

# What You'll Need:

→ Vegetables

01 - 1 pint cherry tomatoes, halved
02 - 3 cloves garlic, smashed
03 - 2 tablespoons extra virgin olive oil
04 - Salt, to taste
05 - Black pepper, to taste
06 - 1 teaspoon dried oregano (optional)

→ Pasta

07 - 12 ounces short pasta (penne or rigatoni)

→ Whipped Feta

08 - 7 ounces feta cheese, crumbled
09 - 3.5 ounces cream cheese, softened
10 - 2 tablespoons Greek yogurt
11 - 1 tablespoon lemon juice
12 - 1 tablespoon extra virgin olive oil

→ Garnishes

13 - Fresh basil leaves, torn
14 - Cracked black pepper
15 - Extra olive oil, for drizzling

# How-To Steps:

01 - Set the oven to 400°F and allow it to reach temperature.
02 - Place halved cherry tomatoes and smashed garlic on a baking sheet. Drizzle with olive oil, season with salt, pepper, and optional oregano. Toss to coat evenly. Roast for 25 to 30 minutes until tomatoes blister and soften.
03 - Boil salted water in a large pot and cook pasta according to package instructions until al dente. Reserve 3.4 fluid ounces of pasta water and then drain the pasta.
04 - Combine crumbled feta, softened cream cheese, Greek yogurt, lemon juice, and olive oil in a food processor or blender. Blend until the mixture is smooth and creamy.
05 - Return drained pasta to the pot. Stir in whipped feta, gradually adding reserved pasta water to achieve a silky sauce consistency.
06 - Fold roasted tomatoes and any released juices gently into the pasta and sauce mixture.
07 - Plate immediately and garnish with torn basil leaves, cracked black pepper, and a drizzle of olive oil.

# Expert Advice:

01 -
  • Once you swirl warm pasta through the whipped feta, you'll discover the sauce clings like a secret weapon for extra creaminess.
  • The roasted tomatoes are so flavorful, it's nearly impossible not to steal one straight from the pan.
02 -
  • Don’t skip reserving that starchy pasta water—it’s saved my sauce from disaster more than once.
  • I learned the hard way that blending feta for too long can make it grainy instead of creamy, so watch closely.
03 -
  • Room-temperature cheeses blend up creamier than cold ones—take them out early if you can.
  • The tomatoes taste sweetest when they just begin to caramelize at the edges, so let them roast undisturbed near the end.
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