Baked Vegan Feta Pasta

Cherry tomatoes roast until bursting, melting into creamy vegan feta for a rich, saucy base - toss with chunky pasta, finish with fresh basil, and a satisfying dinner is done in 35 minutes. This Baked Vegan Feta Pasta is an easy vegan pasta dinner that delivers bold, fresh flavor with minimal effort and just a handful of simple ingredients.

Prep Time5

Cook Time30

Total Time35

Print TRADITIONAL Recipe

Servings:

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