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Baked Feta Pasta

May 18, 2021

Baked Feta Pasta

This trending pasta is not just for the gram, try it with our fresh hydroponic produce and it’s sure to be your new favourite.


  • 250 gms cherry tomatoes by Stemwater Farms
  • 250 gms grape tomatoes by Stemwater Farms
  • 4 cloves garlic, halved lengthwise
  • 1/2 cup extra-virgin olive oil
  • Oregano, we used fresh oregano leaves from our farm
  • 1 block ( 200 gms) Greek Feta cheese
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 300 gms pasta – Fusilli / Farfalle 
  • Fresh hydroponic basil leaves by Stemwater Farms, for serving


  • Combine cherry tomatoes, yellow grape tomatoes in a baking skillet/pan (you can also try our orange and pink cherry tomato variety for this)
  • Drizzle olive oil and ensure they are coated with the oil 
  • Place feta into center of tomato mixture and drizzle some more olive oil, salt, pepper, oregano & chili flakes
  • Preheat oven to 400°C. 
  • Bake for 12-15 minutes, until tomatoes are bursting and feta is golden on top.
  • Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
  • To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, mash the feta cheese and stir until completely combined. Garnish with fresh hydroponic basil before serving.