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Dinner

Prawn and Chilli Baked Feta Pasta

The viral feta traybake with a proper kick of chilli. Feta and cherry tomatoes roast down into a creamy, garlicky sauce, prawns go in at the last minute to stay plump, and the whole lot gets tossed through pasta with basil and lemon.

Serves
4
Prep
10min
Cook
35min
Total
45min

Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure

Prawn and Chilli Baked Feta Pasta

Per serving

Calories
586kcal
Protein
36.6g
Carbs
73.4g
Fat
17.8g
Fibre
6.3g

01

Ingredients

Measurements

For 4 servings · MetricUS

  • 200greduced-fat fetaone block
  • 400gcherry tomatoestwo punnets
  • 300graw king prawnsone pack, peeled
  • 4 clovesgarlic, whole and peeled
  • 2 tbspolive oil
  • 350gdried pastalinguine or rigatoni
  • 1 tspdried oregano
  • 1 tspchilli flakesmore to taste
  • 1 handfulfresh basiltorn, to serve
  • 1lemoncut into wedges
  • salt and black pepperto taste
  • 7 ozreduced-fat fetaone block
  • 14 ozcherry tomatoestwo pints
  • 10 ozraw jumbo shrimpone pack, peeled
  • 4 clovesgarlic, whole and peeled
  • 2 tbspolive oil
  • 12 ozdried pastalinguine or rigatoni
  • 1 tspdried oregano
  • 1 tspred pepper flakesmore to taste
  • 1 handfulfresh basiltorn, to serve
  • 1lemoncut into wedges
  • salt and black pepperto taste

02

Method

  1. Preheat the oven.

    Heat the oven to 200C fan or 425F.

  2. Prep the bake.

    Tip the cherry tomatoes and garlic cloves into a baking dish.

    Clear a space in the middle and set the block of feta there.

    Pour over the olive oil, scatter on the oregano and chilli flakes, and season with salt and pepper.

    Turn the tomatoes to coat.

  3. Roast.

    Roast for 25 minutes, until the tomatoes have started to burst and the feta is soft.

  4. Add the prawns.

    Scatter the prawns over the tray and return to the oven for 6 to 8 minutes, until they turn pink and are cooked through.

  5. Cook the pasta.

    While it roasts, cook the pasta in salted boiling water until just tender.

    Save a mugful of the cooking water before you drain.

  6. Make the sauce.

    Mash the feta, tomatoes and garlic together with a fork into a rough, creamy sauce, keeping the prawns whole.

  7. Combine and serve.

    Add the drained pasta and toss through, loosening with a splash of pasta water until the sauce coats every piece.

    Serve a quarter per person with torn basil, a lemon wedge, and an extra pinch of chilli for those who want more heat.

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