If you love bold flavour, creamy pasta, and that perfect sweet heat balance, this Hot honey feta pasta is about to become your new favourite dinner. It is simple, vibrant, and packed with roasted vegetable goodness, all brought together with salty feta and a sticky hot honey drizzle that melts beautifully in the oven.
Hot honey feta pasta is the kind of recipe that became popular for a reason. It combines minimal prep with bold flavour, using oven roasting to create a rich sauce without cream. The salty feta melts into the sweet tomatoes while the hot honey adds gentle heat. It is comforting, vibrant, and perfect for busy weeknights or casual entertaining.
This was inspired by my Harrisa sausage and feta pasta bake which is worth a try if you like this one! Another delicious feta recipe I love is my Chipotle Chicken Smashed Tacos.
Ingredients
Pasta – Rigatoni is perfect for Hot honey feta pasta because the ridges hold onto the sauce. Every tube catches melted feta, roasted tomato juices, and hot honey for maximum flavour in every bite.
Cherry vine tomatoes – These roast down beautifully and create the base of the sauce. As they soften, they release natural sweetness and acidity which stops the dish from feeling heavy. I love using vine tomatoes because they tend to be sweeter and more fragrant once roasted.
Feta – Feta is the heart of Hot honey feta pasta. When baked, it becomes creamy while still keeping its salty bite. I like feta because it creates a sauce without needing cream, and it balances the sweetness of the honey perfectly.
Red onion – Red onion adds gentle sweetness once roasted. It softens, caramelises slightly, and adds depth without overpowering the feta.
Red pepper – Red pepper brings extra sweetness and colour. I like using it here because it enhances the natural sweetness already coming from the tomatoes and honey.
Harissa – Harissa adds warmth and smoky spice. It gives Hot honey feta pasta its savoury backbone and stops the dish from tasting one dimensional.
Honey – Honey is what transforms this into true Hot honey feta pasta. Once heated, it becomes sticky and lightly caramelised, clinging to the vegetables and feta. I love using honey because it softens spice while still letting the heat shine through.
Paprika – Paprika adds gentle smokiness and colour, helping the sauce feel deeper and richer.
Oregano – Oregano brings an earthy herb note that works beautifully with roasted vegetables and feta.
Olive oil – Olive oil helps everything roast evenly while adding richness and carrying flavour through the dish.
Jalapeños – Jalapeños add a fresh, sharp heat. I like them because they bring brightness rather than just spice.
Chilli flakes – These are optional but great if you love extra heat. They allow you to customise the spice level of your Hot honey feta pasta.
Fresh basil – Basil finishes the dish with freshness and aroma, cutting through the richness and lifting the whole bowl.
See recipe card for quantities.
Instructions
- Step 1: Preheat your oven to 200C. Place the block of feta into the centre of a large baking tray and scatter the tomatoes, red onion, red pepper, and jalapeños around the feta. In a small bowl, mix together the honey and harissa until combined. Drizzle this mixture over the vegetables and feta. Sprinkle over paprika, oregano, salt, and pepper. Finish with a generous drizzle of olive oil.
- Step 2: Place the tray in the oven and bake for 35 minutes. After around 25 minutes, start cooking your pasta so everything is ready at the same time. Once baked, remove the tray from the oven. The tomatoes should be bursting and the feta soft and creamy. Mash everything together with a spoon and stir
- Step 3: Add the cooked pasta directly to the tray along with a splash or two of pasta water to help loosen the sauce and bind everything together so it coats the pasta evenly. Mix everything together until a glossy sauce forms and coats the pasta.
- Step 4: Taste and adjust seasoning if needed. Add chilli flakes if you want extra heat. Finish with fresh basil and serve.
Hint: Use good feta, choose a block feta rather than pre crumbled. It melts better, becomes creamier in the oven, and creates a smoother sauce.
Substitutions
Pasta – Swap rigatoni for penne or fusilli to hold the sauce well, or use spaghetti for a smoother, silkier finish. Gluten-free pasta also works well and absorbs the feta sauce beautifully.
Cherry tomatoes – Use roasted red peppers for a sweeter, smoky flavor or sun-dried tomatoes for an intense, concentrated burst of taste.
Feta – Replace with soft goat’s cheese for a creamier, tangier result or use ricotta mixed with a little salt and lemon juice for a milder, softer sauce.
Red onion – Substitute with shallots for a gentler sweetness or white onion for a sharper, more savoury base.
Red pepper – Swap for courgette for a lighter vegetable option or aubergine for a richer, more roasted depth.
Harissa – Use rose harissa for a slightly sweeter heat, nduja for a deeper spicy richness, or red chilli paste for a clean, straightforward kick.
Honey – Replace with maple syrup for a deeper caramel sweetness or agave syrup for a lighter, more neutral sweetness. Hot honey can be used for extra spice.
Paprika – Use smoked paprika for a stronger smoky note or mild chilli powder for added warmth.
Oregano – Substitute with thyme for an earthier flavour or Italian seasoning for a more rounded herb blend.
Olive oil – Swap with garlic infused oil for extra flavour or chilli oil for added heat throughout the dish.
Jalapeños – Replace with fresh red chilli for sharper heat or pickled banana peppers for a tangy, mild spice.
Chilli flakes – Use cayenne pepper for a stronger heat or omit entirely for a milder version.
Basil – Swap with parsley for freshness or coriander for a brighter, slightly citrusy finish.
Variations
Veg packed version - Add roasted courgette, aubergine, and mushrooms to create a heartier vegetable focused version. The extra veg soak up the hot honey feta sauce beautifully and make the dish even more filling.
Creamy twist - Stir a spoon of mascarpone or cream cheese through at the end for an ultra creamy finish. This softens the spice slightly and creates a more indulgent pasta sauce.
Protein boost - Add shredded rotisserie chicken or crispy chorizo after baking. Both work well with the sweet heat and make the pasta more substantial.
Equipment
Storage
Hot honey feta pasta stores well when cooled properly. Allow the pasta to cool completely before transferring it to an airtight container. Store in the fridge for up to three days. As the pasta sits, the sauce will thicken because the feta continues to absorb moisture. This is completely normal.
When reheating, add a small splash of water or milk before warming to loosen the sauce. Reheat gently in a pan over low heat or in the microwave in short intervals, stirring between each burst. Avoid overheating as feta can become grainy if cooked too aggressively.
This dish is best enjoyed fresh but leftovers still taste delicious the next day. Freezing is not recommended as the feta can change texture once thawed, becoming crumbly rather than creamy.
Top Tip
Feta varies in saltiness. Always taste before adding extra salt, especially once everything is mixed.
FAQ
Feta pasta should bake for around 30 to 35 minutes at 200C. This allows the tomatoes to burst and soften while the feta becomes creamy without drying out. The cheese should be warm and soft, not browned or overcooked.
Feta does not melt like mozzarella. Instead, it softens and becomes creamy when baked. Once mixed with roasted tomatoes and pasta water, it forms a rich sauce rather than fully melting into strings.
Feta pasta should taste tangy but not sour. A slight sharpness is normal due to the feta and tomatoes, but if it tastes overly sour it may need more sweetness, olive oil, or pasta water to balance the flavours.
Related
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Feta
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Recipe
Hot Honey Feta Pasta
Equipment
- Large Oven dish
- Pasta pot
Ingredients
- 300 g rigatoni
- 400 g cherry vine tomatoes halved
- 200 g feta
- 1 small red onion sliced
- 1 red pepper sliced
- ½ teaspoon Harrisa
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon olive oil
- Salt and pepper
- 1-2 tablespoon jalapeños
- Chilli flakes optional
Instructions
- Preheat your oven to 200C. Place the block of feta into the centre of a large baking tray and scatter the tomatoes, red onion, red pepper, and jalapeños around the feta. In a small bowl, mix together the honey and harissa until combined. Drizzle this mixture over the vegetables and feta. Sprinkle over paprika, oregano, salt, and pepper. Finish with a generous drizzle of olive oil.400 g cherry vine tomatoes, 200 g feta, 1 small red onion, 1 red pepper, ½ teaspoon Harrisa, 1 tablespoon honey, 1 teaspoon paprika, 1 teaspoon oregano, 1 tablespoon olive oil, 1-2 tablespoon jalapeños, Salt and pepper
- Place the tray in the oven and bake for 35 minutes. After around 25 minutes, start cooking your pasta so everything is ready at the same time. Once baked, remove the tray from the oven. The tomatoes should be bursting and the feta soft and creamy. Mash everything together with a spoon and stir300 g rigatoni
- Add the cooked pasta directly to the tray along with a splash or two of pasta water to help loosen the sauce and bind everything together so it coats the pasta evenly. Mix everything together until a glossy sauce forms and coats the pasta.
- Taste and adjust seasoning if needed. Add chilli flakes if you want extra heat. Finish with fresh basil and serve.Chilli flakes