# Components:
→ Vegetables
01 - 1.1 lb cherry tomatoes, halved
02 - 3 cloves garlic, smashed
03 - 2 tbsp extra virgin olive oil
04 - Salt, to taste
05 - Black pepper, to taste
06 - 1 tsp dried oregano (optional)
→ Pasta
07 - 12 oz short pasta (penne or rigatoni)
→ Whipped Feta
08 - 7 oz feta cheese, crumbled
09 - 3.5 oz cream cheese, softened
10 - 2 tbsp Greek yogurt
11 - 1 tbsp lemon juice
12 - 1 tbsp extra virgin olive oil
→ Garnishes
13 - Fresh basil leaves, torn
14 - Cracked black pepper
15 - Extra olive oil, for drizzling
# Directions:
01 - Set oven temperature to 400°F.
02 - Place cherry tomatoes and smashed garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat evenly, then roast for 25–30 minutes until blistered and tender.
03 - Boil salted water and cook pasta according to package directions until al dente. Reserve 3.4 fl oz of pasta water, then drain.
04 - In a food processor or blender, combine feta, cream cheese, Greek yogurt, lemon juice, and olive oil. Blend until smooth and creamy.
05 - Return drained pasta to the pot. Stir in whipped feta, gradually adding reserved pasta water to achieve a silky consistency.
06 - Gently fold roasted tomatoes and their juices into the pasta mixture.
07 - Plate immediately, garnishing with torn basil leaves, cracked black pepper, and a drizzle of olive oil.
