Feta Cheese Pasta Recipe Kit Recipe

About this recipe

Discover the comforting and vibrant flavors of our Feta Cheese Pasta Recipe Kit, designed to bring a touch of Mediterranean magic to your kitchen. This kit includes everything you need to create a delicious pasta dish featuring a creamy tomato sauce, perfectly cooked fusilli, and a rich blend of garlic, onions, basil, and cherry tomatoes. Enhanced with ground black pepper, olive oil, and a hint of butter, every bite is packed with fresh, wholesome ingredients that come together effortlessly. Whether you're preparing a cozy dinner for two or a meal to share with loved ones, this recipe is simple, satisfying, and full of flavor. With easy-to-follow steps and high-quality ingredients, you can enjoy a restaurant-worthy pasta dish without the hassle. Let AnyFeast help you create memorable meals that are both stress-free and delicious.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 100 G Jumbo Garlic 100g
• - Nearly Naked Veg Basil 100g
• - Biona Organic Whole Cherry Tomatoes
• 50G Pepper Black Ground BWFO
• NaN Filippo Berio Classico Pure Olive Oil
• 200G Violife Feta Style Non-Dairy Cheese Alternative
• 500G Garofalo Fusilli Pasta
• 200G Anchor Unsalted Butter
• - Molino Pasini Italian 00 Pasta Flour
• - Marnoto Hand Harvest Fine Sea Salt

Instructions

1. 1. Prepare the tomato sauce: Bring a pot of water to a boil. Add the whole cherry tomatoes and scald them for 1-2 minutes until the skins start to peel. Remove the tomatoes, let them cool slightly, then peel off the skins. Blend the peeled tomatoes into a smooth puree and set aside.
2. 2. Cook the pasta: In a large pot, bring water to a boil and add a pinch of fine sea salt. Add the pasta shells and cook until they are 3/4th done (slightly undercooked). Strain the pasta and set it aside.
3. 3. Prepare the vegetable base: In a large pan, heat olive oil over medium heat. Add minced garlic, chopped onion, and diced red bell pepper. Sauté until the vegetables are softened. Add the tomato puree prepared in step 1, season with fine sea salt and ground black pepper, and stir well. Cook for 2-3 minutes to combine the flavors.
4. 4. Make the white sauce: In a wide pan, melt butter over medium heat. Add pasta flour and cook, stirring constantly, until it turns a light golden color to remove the raw taste. Gradually add whole milk while whisking to prevent lumps. Season with fine sea salt and ground black pepper, and cook until the sauce thickens. Add grated cheese and stir until the cheese melts. Set the white sauce aside.
5. 5. Combine the components: Add the white sauce prepared in step 4 to the vegetable base prepared in step 3 and mix well. Stir in the cooked pasta from step 2 and toss to coat evenly. Add fresh basil leaves and cook for another 1-2 minutes to allow the flavors to meld.
6. 6. Serve: Transfer the pasta to serving plates and garnish with additional grated cheese. Serve hot and enjoy!