Creamy Greek Pasta Bake
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 19mins
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- Serves
- 4
-
- Calories
- 1301
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 deliciously easy dinner.
Inspired by: https://tenina.com/recipes/mac-cheese-without-the-macrecipe updated Jan 12, 2022
Ingredients
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- Garlic clove
- 4
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- Onion
- 1
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- Lemon
- 1
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- Tagliatelle
- 500 g
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- Pecorino cheese
- 400 g
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- Feta cheese
- 200 g
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- Lemon
- 1
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- Italian parsley
- 1 handful
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- Extra virgin olive oil
- 1 tablespoon
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- Butter
- 100 g
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- Cornflour
- 40 g
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- Milk
- 300 g
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- Greek yogurt
- 300 g
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- Pink himalayan salt flakes
- as needed
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- Black pepper
- as needed
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- Cherry tomatoes
- 330 g
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- Pitted kalamata olives
- 15 g
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- Italian parsley
- as needed
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- Dill
- 1 handful
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- Greek yogurt
- as needed
Tools
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TM5
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Tm5 bowl
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Ceramic baking dish - 13 x 9 x 2"
Step preview
- Add Italian parsley to the TM bowl
- Chop with MC on - 3 sec, speed 7
- Add garlic clove, onion and extra virgin olive oil
- Chop with MC on - 4 sec, speed 4
- Sauté - 5 min, Varoma, speed 1
- Add butter, cornflour, milk and greek yogurt
- Season with salt and pepper
- Cook - 7 min, 100°C, reverse speed 3
- Add finely grated lemon zest
- Stir through for a few seconds on speed 1
- Place the cooked pasta into a large baking dish of choice (or several individual dishes)
- Stir bechemel sauce through
- Top with torn fresh Pecorino, crumbled feta, sliced Roma tomatoes
- Add olives, sprinkle with chopped parsley and sprigs of dill
- Place under a hot grill until cheese is golden and bubbling
- Serve with lemon wedges and additional yoghurt and herbs. Now that's priceless!