one of my favorite pasta dishes to make: rotelle in a creamy roasted yellow bell pepper and feta sauce

so this might by far be one of my favorite dishes i have created, i've adapted the recipe over time and this might be my most successful version yet. the sauce is a combination of roasted bell peppers (i like to use yellow or orange), feta cheese, roasted garlic, oregano, thyme, basil, and of course: olive oil

i like to also toss in some caramelized onions or shallots with the pasta, and sometimes the occasional tofu, pan sauteed with oregano and basil

so- the rest is easy enough, but here's the recipe for the sauce


2 large bell peppers, yellow or orange works best

3/4 cup extra virgin olive oil

about a four inch by four inch block of feta cheese, i like to use greek feta

1 tablespoon roasted garlic, if you don't have roasted garlic use 2 cloves of minced garlic

5-6 basil leaves, chopped

2 tablespoons dried oregano

1 tablespoon thyme

1/2 tablespoon crushed red pepper

1 teaspoon black pepper


so, first things first- put your oven on broil and put in your halved bell peppers, leave them in until the skin starts to get a little blackened so you can peel it off. personally, i dont have anything against leaving the skin on the peppers, so this is all preference, i'll leave that up to you

after the peppers are roasted, remove them from the oven and coarsely chop them, then put them into your food processor or blender

coarsely chop the feta and also add that into your blender along with all of the herbs, sprices, and the garlic

add the olive oil and blend until smooth, sometimes if you're having a problem with the blade getting stuck, you can always add more olive oil, and i have even sometimes added water


well then, there is is. it's easy enough, and is best served hot over pasta, it also goes really well with a nice glass of riesling or pinot grigio . good luck and i hope you all enjoy it.


-sheida