One Pan Creamy Tomato & Fetta Pasta

Creamy, comforting, and packed with almost 25g of protein per serve, all whilst being vegetarian! Made with butter beans, fetta, olives and a rich tomato sauce, this one’s an impressive dinner you can have ready in minutes. This one's a great reminder that you don’t need meat for a meal to feel complete and satisfying!

Serves: 4

Ingredients

2 tbsp olive oil

2 punnets cherry tomatoes

3 garlic cloves, finely diced

1 small red onion, finely diced

1 tsp dried thyme

1 tsp dried oregano

½ tsp paprika

2 tbsp tomato paste

1 block Danish fetta

1 x 400g can butter beans, rinsed and drained

½ cup mixed olives

½ cup light thickened cream

1 cup reserved pasta water

250g penne pasta

100g baby spinach

Salt and pepper, to taste

Freshly grated parmesan, to serve

Fresh basil, to serve (optional)

Method

1. Bring a large pot of salted water to the boil and cook the penne 1–2 minutes less than packet instructions. Reserve 1 cup of pasta water before draining.

2. Heat the olive oil in a large deep pan over medium-high heat. Add the cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until softened and blistered.

3. Add the red onion and garlic and cook for a further 2 minutes until fragrant.

4. Reduce the heat to medium. Stir through the thyme, oregano, paprika and tomato paste. Place the fetta in the centre of the pan, cover with a lid and allow it to soften for 2–3 minutes.

5. Stir the melted fetta through the tomatoes to create a creamy sauce. Add the butter beans, olives and thickened cream and stir to combine.

6. Add the cooked pasta, reserved pasta water and baby spinach. Toss everything together until the spinach has wilted and the sauce is coating the pasta evenly. Season with salt and pepper to taste.

7. Divide between bowls and finish with freshly grated parmesan and fresh basil, if using.