BAKED VEGAN FETA PASTA
This Baked Vegan Feta Pasta transforms a handful of simple ingredients into a rich, creamy vegan feta pasta bake that feels anything but simple. Cherry tomatoes roast until bursting, melting into luscious vegan feta, then tossed with chunky pasta and fresh basil for a satisfying dinner on the table in 35 minutes.
BURSTING WITH CHERRY TOMATOES
Sun-ripened cherry tomatoes are tossed with olive oil, garlic, salt, and pepper, then roasted until they burst into a sweet, savory pool of flavor. Nestled around creamy vegan feta, they create a saucy, rich base that makes this vegan feta pasta bake truly irresistible.
CREAMY VEGAN FETA
The block of vegan feta gets nestled among the seasoned tomatoes and baked until it melts into a luxuriously creamy sauce. Chunky pasta is the perfect partner here – the ridges and curves grab and hold every bit of that rich, saucy goodness for a satisfying, flavorful bite every time.
WHY YOU'LL LOVE THIS...
This is weeknight cooking at its best – just a handful of ingredients, one dutch oven, and 35 minutes standing between you and a deeply satisfying meal. While the tomatoes and vegan feta roast away in the oven, the pasta cooks alongside – two simple tasks that come together at the same time with minimal effort. As a completely plant-based dish, this easy vegan pasta dinner proves that eating without meat or dairy doesn’t mean sacrificing comfort or flavor. It’s the kind of recipe you’ll come back to again and again.
SIMPLE STEPS FOR THIS BAKED VEGAN FETA PASTA
Combine Cherry Tomatoes with Olive Oil, Spices, and Vegan Feta
Bake the Mixture In a Dutch Oven for About 30 Minutes
While Mixture is Baking, Separately Prepare Chunky Noodles to Al Dente
Baked Vegan Feta Pasta Ingredients
STEP 1 – PREPARE TOMATO MIXTURE:
Preheat oven to 400°F.
In a large dutch oven, combine cherry tomatoes, olive oil, salt, pepper, and minced garlic.
Toss until fully coated.
STEP 2 – ADD VEGAN FETA:
Place the block of vegan feta in the center of the baking dish.
Drizzle with a little more olive oil, salt, and pepper.
STEP 3 – BAKE TOMATO AND FETA MIXTURE:
Bake for about 30 minutes until tomatoes have burst and feta has softened.
STEP 4 – COOK PASTA:
While the tomato mixture bakes, cook pasta noodles according to package directions until al dente.
STEP 5 – COMBINE AND SERVE:
Add the cooked pasta directly to the dutch oven.
Toss well to coat the pasta in the tomato and feta sauce.
Let sit for 5 minutes to thicken.
Garnish with fresh basil and serve and season with salt & pepper to taste.
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Baked Vegan Feta Pasta
Ingredients
- 1 Package Cherry Tomatoes (24 oz)
- 1-2 tbsp Olive Oil
- 1 Tbsp Minced Garlic
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 Block Vegan Feta (approximately 8-10 oz)
- 8-10 oz Chunky Pasta Noodles (like BowTie)
- Handful Fresh Basil
Instructions
- Preheat oven to 400°F.
- In a large dutch oven, combine cherry tomatoes, oil, and seasonings. Toss until well coated.1 Package Cherry Tomatoes (24 oz), 1-2 tbsp Olive Oil, ½ tsp Salt, ½ tsp Black Pepper, 1 Tbsp Minced Garlic
- Add block of feta to the center.1 Block Vegan Feta (approximately 8-10 oz)
- Drizzle with a little more olive oil and a sprinkle of additional salt & pepper.
- Bake uncovered for about 30 minutes, or until the feta is melted and tomatoes have softened and burst.
- While the mixture is baking, cook pasta according to package instructions, aiming for al dente (a bit firm to the bite).8-10 oz Chunky Pasta Noodles (like BowTie)
- Remove dutch oven and mix the tomato feta mixture until fully combined.
- Add the cooked pasta to the baked tomato feta mixture and toss to fully combine.
- Let sit for 5 minutes to thicken, then mix thoroughly.
- Plate the pasta and season with additional salt and pepper to taste.
- Top with freshly chopped basil and serve.Handful Fresh Basil
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FAQ'S FOR THIS VEGAN BAKED FETA PASTA RECIPE
1. Can I use any brand of vegan feta for this recipe? Most vegan feta brands work beautifully in this baked vegan feta pasta – just look for one that’s block-style rather than crumbled, as it melts more evenly into the sauce. Violife is a popular choice that softens nicely when baked with the cherry tomatoes.
2. What type of pasta works best for this dish? Chunky pasta shapes like bow tie, penne, or rotini are ideal for this vegan feta pasta bake because their ridges and curves grab and hold the creamy sauce. Thinner pasta like spaghetti or angel hair tends to get lost in the sauce rather than carrying it.
3. Can I add vegetables to bulk this up? Absolutely – this recipe is very flexible. Spinach, zucchini, roasted bell peppers, or olives all work well stirred in when you combine the pasta with the baked tomato feta mixture.
4. How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or vegetable broth to loosen the sauce back up – it reheats surprisingly well.
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