Baked Penne with Feta & Olives
An incredibly simple hands-off traybake that melts into a creamy, briny sauce perfectly caught by the ridges of our high-protein penne.
20G
PLANT PROTEIN
18G
FIBRE
FROM OUR KITCHEN
TO YOUR TABLE
✿
TO YOUR TABLE
Ingredients
- 1 box BELLY Penne
- 1 block (8 oz) feta cheese
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives, pitted
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, smashed
- Fresh oregano or thyme
Directions
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01Preheat oven to 400°F (200°C).
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02Place the block of feta in the center of a baking dish. Surround with cherry tomatoes, olives, and garlic.
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03Drizzle everything generously with olive oil and bake for 30 minutes until tomatoes burst and feta is soft.
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04Meanwhile, cook BELLY Penne until al dente. Drain, reserving 1/4 cup pasta water.
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05Remove baking dish from oven. Mash the feta and tomatoes together to create a sauce.
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06Toss the pasta into the dish, adding pasta water as needed. Top with fresh herbs.
