Description
This creamy and comforting Baked Feta Pasta combines roasted cherry tomatoes, fragrant garlic, and smooth plant-based cheese to create a luscious sauce that perfectly coats your pasta. Ready in under 30 minutes, this elegant yet simple dish balances vibrant freshness and indulgent creaminess, making it perfect for busy weeknights or effortless entertaining.
Ingredients
Scale
Main Ingredients
- 2 cups cherry tomatoes
- 4 garlic cloves, minced
- 200g plant-based cheese block
- 3 tablespoons olive oil (natural)
- 8 ounces penne or rigatoni pasta
- 1/4 cup fresh basil leaves, torn
- 1 teaspoon apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Optional Variations
- Red pepper flakes, to taste
- 1 cup roasted zucchini, eggplant, or bell peppers
- Grilled chicken strips, shrimp, or chickpeas (for added protein)
- Alternative plant-based cheeses like ricotta (plant-based) or mozzarella (plant-based)
- Fresh herbs such as thyme, oregano, or parsley
Instructions
- Preheat and Prepare the Tomatoes: Preheat your oven to 400°F (200°C). In a baking dish, toss whole cherry tomatoes with olive oil (natural), minced garlic, salt, and pepper. Gently rub everything together to evenly coat the tomatoes, creating a base that will roast into a rich, jammy flavor.
- Add the Plant-Based Cheese Block: Place the plant-based cheese block in the center of the tomato bed. Drizzle a little more olive oil (natural) on top to keep the cheese moist as it bakes, ensuring it softens and melts into a creamy sauce.
- Bake Until Bubbling and Roasted: Bake the dish for about 30 minutes. The tomatoes will burst and release their juices while the cheese becomes golden and melty, forming the sauce’s base.
- Cook the Pasta: While baking, cook the pasta in salted boiling water until al dente. Drain well, reserving one cup of pasta water to adjust sauce consistency if needed.
- Mix and Combine: Remove the baked tomato and cheese from the oven. Mash them together in the dish using a fork or spoon until creamy. Add the cooked pasta and toss thoroughly. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
- Finish with Fresh Basil and Apple Cider Vinegar: Tear fresh basil leaves and sprinkle over the pasta. Add a small splash of apple cider vinegar and stir gently to brighten the flavors before serving.
Notes
- Use fresh, ripe cherry tomatoes for the best sweet and tangy roasted flavor.
- Reserve pasta water to help the sauce cling perfectly to the noodles.
- Be patient while baking to allow the cheese and tomatoes to meld into a creamy texture.
- Use a deep baking dish to prevent spills and promote even roasting.
- Add fresh herbs at the end to maintain their brightness and aroma.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: baked feta pasta, plant-based pasta, vegan pasta recipe, creamy pasta, easy dinner, quick pasta dish, roasted tomatoes pasta
