Awhile back, baked feta pasta broke the internet. We decided to do our own take on the dish, starting with our Tikka Masala Spice Blend. (We’ll post Ras El Hanout and Thai Green Curry sheet pan recipes soon!)
You can use pretty much any vegetable for this—cauliflower, garbanzo beans, sweet potatoes, eggplant, okra—you just have to make sure to chop everything up to the right size so it will cook at the same rate.
Also, if you can’t find Paneer or Halloumi cheese, you can substitute with feta.
We ate this with naan, but you could also serve it over rice. A dollop of raita on top is also delish.
Awhile back, baked feta pasta broke the internet. We decided to do our own take on the dish, starting with our Tikka Masala Spice Blend.
1 bunch broccolini, cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
6 small Yukon Gold or other waxy potatoes, cut into bite-size pieces
½ C fresh cilantro, roughly chopped (optional)
6-8 oz Paneer or Halloumi cheese, cut into bite-size pieces
1-2 TBSP Masi Masa Indian Tikka Masala Spice Blend
3 tablespoons olive or (liquid) coconut oil
Prepared basmati rice and/or naan and raita (optional for serving)
Heat oven to 400° with rack set in the lower third
In a large bowl, toss chopped broccolini, tomatoes, onion, potatoes and cheese with olive oil
Add Masi Masa Tikka Masala spice blend toss until evenly coated. Spread on sheet pan. (We line ours with parchment to make clean up easier)
Roast 20-30 minutes, stirring halfway through, until the potatoes are cooked through
Top with chopped cilantro
Serve with naan and/or basmati rice and raita