Feta and Spinach Trumpets with Burrata

Creamy green pasta with baked feta, garlic and spinach. Zesty, fresh and properly creamy. Perfect as a quick pasta dish from the oven.

Serves 2 | Total time: 30 minutes

Ingredients:

• 200g Monty & Sons Trumpets
• 1 block of feta
• 3 garlic cloves
• Half a bag of baby spinach
• 4 sprigs of parsley
• 3 tablespoons olive oil
• 1 tablespoon chilli oil, plus extra to serve
• 1 tablespoon dried oregano
• Reserved pasta water
• 1 burrata
• 2 tablespoons sunflower seeds and pumpkin seeds, toasted
• Chilli flakes, to serve

Method:

1. Preheat the oven to 200°C. Place the feta and garlic in a baking dish.
2. Drizzle with olive oil and chilli oil, and season with oregano.
3. Bake for 10 to 15 minutes, until the feta is soft and lightly golden.
4. Meanwhile, cook the Trumpets in well-salted boiling water for 7 minutes. Reserve a cup of pasta water before draining.
5. While the pasta cooks, toast the sunflower and pumpkin seeds in a dry pan over medium heat until golden and starting to pop. Set aside.
6. Add the baked feta mixture to a blender with the spinach and parsley. Blend, then add pasta water gradually until you have a creamy consistency.
7. Fold the green sauce through the pasta and plate up.
8. Top with burrata, scatter over the toasted seeds, and finish with chilli flakes and a drizzle of chilli oil.