Baked Feta & Blushing Tomato Pasta

Simone Peironnet | 3/1/2021

• prep time: 10
  
  

• cook time: 35
  
  

• total time: 45

  
  

Servings: 3

Ingredients:

• 4 oz Feta Cheese BLOCK
  

• 2 lb Heirloom Tomato
  

• 1 Large Shallot
  

• 2 Tbsp Sundried Tomato Oil
  

• 2 Tbsp Canola Oil
  

• 1 Handful of Kale
  

• 1/2 Cup Oat Milk (regular milk is also fine)
  

• 3 Sprigs of Thyme
  

• Pasta
  

• Lemon Juice (topping)
  
  

Instructions:

1. Preheat oven to 450°F/230°C.
   
   
2. Roughly cut your tomatoes into eighths , removing any stems or produce stickers. Line baking sheet with parchment or equivalent. Place tomatoes and whole block of feta onto the tray and drizzle in oil. Gently toss ingredients in the oil to get an even coating. Salt the tomatoes, do NOT salt the feta. Crack some black pepper both tomatoes and feta. Put into the heated oven for 30 minutes or until tomatoes are soft and slightly charred.
   
   
3. Set a non-stick pan over a medium low heat while your tomatoes and feta are in the oven. When up to temperature, add a splash of canola oil. Thinly slice your shallots, and when the oil is hot put them into the pan. Lightly salt shallots to draw out the moisture. Agitate regularly to prevent burning. Once the shallots begin to turn golden brown, add in the sun dried tomato oil and a full sprig of thyme(stem on to prevent burning). This whole process should take around 30 minutes.
   
   
4. Put your water on for the pasta. SALT HEAVILY.
   
   
5. While shallots are caramelizing, wash your kale. Cut off the stems and roughly shop.
   
   
6. Once the tomatoes look properly roasted, remove from the oven. Add most of the tomatoes to a blender, setting some aside for garnish. Blend the tomatoes for several seconds, until just liquified.
   
   
7. Add blended tomatoes to the pan with your now-caramelized shallots. Increase the heat, and stir in your oat milk. Bring the sauce back up to temperature.
   
   
8. Once the pasta has finished cooking until aldente, use tongs to transfer your pasta to the pan with your sauce mixture. Toss the pasta until it has an even coating of the sauce. Add the block of roasted feta carefully. Take a scoop or two of your pasta water and pour directly on top of the feta to encourage its melting. Mix the mixture until well incorporated. Increase your heat to thicken the sauce if desired.
   
   
9. Add your roughly chopped kale to the pan, mixing it in until wilted.
   
   
10. Serve hot, garnish with the set aside roasted heirloom tomatoes, thyme leaves, and a healthy squeeze of lemon juice. Enjoy!