When life gets busy, I tend to return to the same recipes, time and time again. It sometimes means having a food blog suffers, though, because I can’t really keep posting recipes for chorizo pasta or lentil dhal or burrito bowls, can I? It’d get very samey. Anyway, life currently is busy, and it means I’m not making much that’s new. But this recipe has entered my repertoire this year, and has quickly become a firm favourite.
It’s vegetarian and extremely cheesy. It’s also excellent for those times when you have half a block of feta to use up, which happens to me every time I make Moroccan dippy eggs. But despite the cheesiness, it’s not terribly unhealthy. Yes, there’s cheese, but there’s also plenty of vegetables including tomatoes, peppers and loads of garlic - and I usually throw in spinach, too - which all have lots of health benefits including helping your brain perform better. And if you are watching the calories, I’ve stretched the sauce over several portions of pasta, which means it’s actually under 350 calories per serving. For all this cheese. Not bad, really.
Feta – like many blue cheeses – changes in a sauce. It becomes less salty, less potent and turns into something creamy and delicious. It’s best mates with pesto, although you might not have guessed it.