This recipe shares how to make perfectly smooth, viral whipped feta pasta, bringing back a wonderful taste memory. You will achieve a creamy texture that elevates simple pasta.
Author:Eleanor Langley
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Blended/Whipped
Cuisine:Mediterranean Fusion
Diet:Vegetarian
Ingredients
Scale
400g Pasta (like penne or rigatoni)
200g Feta cheese block, drained
1/2 cup Olive oil (plus extra for drizzling)
1/4 cup Water (or reserved pasta water)
2 cloves Garlic, minced
1 pint Cherry tomatoes
Salt and Black pepper to taste
Fresh basil for garnish
Instructions
Cook pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
While the pasta cooks, heat a splash of olive oil in a pan over medium heat. Add the cherry tomatoes and minced garlic. Cook until the tomatoes burst and soften, about 8-10 minutes. Season lightly with salt and pepper.
To whip the feta, place the drained feta cheese, 1/2 cup olive oil, and 1/4 cup water into a food processor.
Process the mixture. You must process it for several minutes, scraping down the sides as needed, until the feta is completely smooth and airy. This is the key to the viral texture you want.
Add a tablespoon or two of the reserved pasta water if the mixture is too thick to blend smoothly. Continue processing until light and fluffy.
Toss the cooked pasta with the burst tomato and garlic mixture.
Fold in the whipped feta until everything is coated evenly. Add more pasta water, one tablespoon at a time, if the sauce seems too dry.
Serve immediately, drizzled with a little extra olive oil and garnished with fresh basil.
Notes
Do not use pre-crumbled feta; a block of feta yields a much smoother whip.
Make sure your food processor is powerful enough to handle the thick cheese mixture.
The reserved pasta water helps emulsify the sauce beautifully.
Taste the sauce before serving; feta is already salty, so you might need very little added salt.