Baked Feta & Herb Pasta

Sometimes, I get a little lazy and want to make an easy meal with the potential for leftovers the next day.
This one is a family favourite! It's so easy to make and delicious that I'm kicking myself for not making it sooner.
Since we all love feta, using it instead of cow's milk, nut milk, or processed vegan cheeses has been a game-changer for us all. Having SIBO has altered my cooking in more ways than one, and the most important part of my journey is eating foods that I grew up with that were brought over by my family from their Greek villages. Feta is an essential staple, and so is olive oil. This can be classed as a Mediterranean favourite, filled with many healthy ingredients.
Try this recipe during the week, and make enough for lunch the next day-it tastes even better!
If you appreciate this recipe, throw me a subscribe and a like. Is pasta one of your favourite meals of the week?
Here is the recipe:
- 100-200g Pasta
- 1 packet of organic cherry tomatoes
-1 block of feta cheese
- 1/3 cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon oregano
- 2 garlic cloves minced
- Greek seasoning
- Chopped thyme and sage
1. Place the chopped garlic, herbs, oil and cherry tomatoes in a French oven, then add the feta cheese wedge in the middle. Put in the oven and allow to bake
2. Place the pasta in a pot and boil to your liking
3. Drain it slightly. When the pasta is done, add the ingredients to the French oven. Stir and then serve in bowls. It's that easy!
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