Creamy Greek Pasta Bake
Serves
4
Total Time
19mins
Calories
1313
An inventive take on mac n cheese that's just as quick but with an extra savory Greek-inspired kick. Creamy feta sauce, bright tomatoes, and olives (use Kalamata if you can find them!) combine to make this deli...
- Garlic clove4peeled
- Onion1peeled, halved
- Lemon1zest of
- Tagliatelle500 gcooked
- Pecorino cheese400 gsliced
- Feta cheese200 gcrumbled
- Lemon1cut into wedges
- Italian parsley1 handful
- Extra virgin olive oil1 tablespoon
- Butter100 g
- Cornflour40 g
- Milk300 g
- Greek yogurt300 g
- Pink himalayan salt flakesas needed
- Black pepperas needed
- Cherry tomatoes330 ghalved
- Pitted kalamata olives15 g
- Italian parsleyas neededchopped
- Dill1 handful
- Greek yogurtas needed
Ingredients
- 1. Add Italian parsley to the TM bowl
- 2. Chop with MC on - 3 sec, speed 7
- 3. Add garlic clove, onion and extra virgin olive oil
- 4. Chop with MC on - 4 sec, speed 4
- 5. Sauté - 5 min, Varoma, speed 1
- 6. Add butter, cornflour, milk and greek yogurt
- 7. Season with salt and pepper
- 8. Cook - 7 min, 100°C, reverse speed 3
- 9. Add finely grated lemon zest
- 10. Stir through for a few seconds on speed 1
- 11. Place the cooked pasta into a large baking dish of choice (or several individual dishes)
- 12. Stir bechemel sauce through
- 13. Top with torn fresh Pecorino, crumbled feta, sliced Roma tomatoes
- 14. Add olives, sprinkle with chopped parsley and sprigs of dill
- 15. Place under a hot grill until cheese is golden and bubbling
- 16. Serve with lemon wedges and additional yoghurt and herbs. Now that's priceless!
Method
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