DifficultyIntermediate

CREAMY PASTA

This dish is a fusion of Mediterranean cuisine and the comfort of creamy pasta. The feta-stuffed peperoncini from Codina Foods provide a delicious contrast: the gentle heat of the pepper is balanced by the smooth, salty flavor of the feta cheese, creating a very distinctive flavor profile. The combination of roasted vegetables and a touch of aromatic herbs turns this recipe into an elegant, nutritious, and colorful main course. Perfect for a family meal or a special dinner with friends.

Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients (serves 4)

250 g of short pasta (such as penne or rigatoni)

200 g Codina Foods feta-stuffed peperoncini

1 medium eggplant, cut into 2 cm cubes

1 zucchini, cut into half-moons

1 red bell pepper, sliced into strips

1 red onion, sliced into thin strips

2 tablespoons extra virgin olive oil

2 garlic cloves, finely chopped

100 ml heavy cream or plant-based cream for a lighter version

50 g grated Parmesan cheese

1 teaspoon dried oregano

½ teaspoon ground black pepper

Salt to taste

Fresh basil or arugula leaves for garnish

Preparation creamy pasta

Prepare the vegetables. Preheat the oven to 200°C (392°F). On a baking tray, mix the eggplant, zucchini, bell pepper, and onion with one tablespoon of olive oil, salt, and pepper. Make sure all the vegetables are well coated so they roast evenly. Bake for 20–25 minutes, stirring halfway through, until golden and tender.

Cook the pasta. While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, leaving it al dente so it retains its texture and doesn’t become mushy when mixed with the creamy sauce. Reserve one cup of the cooking water before draining.

Prepare the peperoncini with feta. In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped garlic and sauté for 1–2 minutes until fragrant. Add the Codina Foods feta-stuffed peperoncini and gently sauté for 3–4 minutes, just until the cheese softens slightly and releases its flavor without fully melting or breaking apart.

Assemble the creamy sauce. Reduce the heat to low and add the cream to the pan with the peperoncini. Stir gently and add the grated Parmesan cheese, allowing it to melt slowly and blend into the cream. If the sauce becomes too thick, add a little of the reserved pasta cooking water until you reach the desired consistency.

Combine the pasta and vegetables. Add the drained pasta to the pan with the creamy sauce and mix in the roasted vegetables. Gently stir so that each piece of pasta is coated in sauce and the peperoncini and vegetables are evenly distributed. Adjust salt and pepper to taste, and sprinkle with dried oregano.

Final presentation. Serve the pasta hot in deep plates or a large serving dish. Garnish with fresh basil or arugula leaves to add a fresh touch and an intense aroma. If desired, sprinkle a little more grated Parmesan on top to enhance the flavor.

Tips and variations creamy pasta

For a lighter version, you can replace the heavy cream with plain Greek yogurt or a plant-based cream.
You can add toasted pine nuts or walnuts for a crunchy touch and an interesting contrast with the creaminess of the feta.
This recipe can be made with whole wheat pasta for a healthier option, while still maintaining the intense flavor of the peperoncini.
If you want an extra spicy kick, add a pinch of dried chili flakes while sautéing the peperoncini.

Ingredients