Baked Cherry Tomato and Feta over Pasta



500 grams cherry tomatoes

250 grams feta (Whitestone Cheese)

⅓ cup olive oil (Dunford Grove)

2-3 sprigs of fresh thyme

Rock salt and fresh ground black pepper

Zest of one lemon

500 grams of prebiotic hemp and lemon pasta (Zestt Wellness)

Fresh basil (Janefield Hydroponics)

Fresh Parmesan to garnish


Pre heat the oven to 200 degrees C.

Lightly oil a large flat baking dish. place the feta in the middle of the dish and put the tomatoes around the feta. Pull the leaves from thyme and sprinkle over the dish, season with salt and pepper then drizzle over the rest of the olive oil. Bake for 40 minutes.

Cook the pasta in a large pot of salted boiling water until just cooked. Drain but keep ½ cup pasta water. Return pasta to pot and add the tomato and feta bake with the lemon zest, mix well until combined. Garnish with fresh basil and fresh Parmesan.


Recipe by: Amy Dougherty


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