Easy baked feta pasta chickpeas (Printable Version)

Simple baked feta paired with chickpeas, tomatoes, and pasta for a creamy, savory meal.

# What You'll Need:

→ Pasta and Legumes

01 - 8 ounces short pasta (penne, shells, or bowtie)
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Dairy

03 - 1 block (8 ounces) feta cheese

→ Vegetables

04 - 2 cups cherry or grape tomatoes
05 - 1/4 cup fresh basil, chopped (or parsley)

→ Seasonings and Oils

06 - 3 tablespoons olive oil
07 - 3 cloves garlic, minced (or 1 teaspoon garlic powder)
08 - 1/2 teaspoon salt, or to taste
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon red pepper flakes (optional)

→ Liquids

11 - 1/2 cup reserved pasta water

# Step-by-Step Guide:

01 - Set the oven temperature to 400°F.
02 - Place the block of feta in the center of a 9x13-inch baking dish and surround it with cherry tomatoes and chickpeas.
03 - Drizzle olive oil over the feta and vegetables, add minced garlic, salt, black pepper, and red pepper flakes if using. Toss gently to coat.
04 - Bake for 30 to 35 minutes until the tomatoes burst and the feta softens with a slight golden hue.
05 - Simultaneously, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
06 - Remove the baking dish from the oven and mash the feta, tomatoes, and chickpeas together until creamy.
07 - Incorporate the drained pasta into the feta mixture, adding reserved pasta water as necessary to achieve a smooth texture.
08 - Stir in chopped basil or parsley and toss gently before serving.

# Additional Notes:

01 - Reserving pasta water helps adjust the sauce consistency while enhancing flavor.

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