Description
Roasted Vegetable Pasta with Feta is a vibrant and wholesome dish featuring tender roasted bell peppers, zucchini, cherry tomatoes, and red onions tossed with pasta and creamy plant-based feta. Enhanced by a light dressing of olive oil, lemon juice, fresh herbs, and vegetarian Worcestershire sauce, this recipe brings bold flavors and comforting textures to your table. Perfect for quick weeknight dinners or a stress-free meal to impress, it is easily customizable to suit your preferences.
Ingredients
Scale
Pasta
- 8 oz penne, fusilli, or spaghetti pasta
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 medium red onion, chopped
Dressing
- 3 tbsp olive oil (natural)
- 2 cloves garlic, minced
- 2 tbsp lemon juice (natural)
- 1 tsp vegetarian Worcestershire sauce (natural)
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Pinch of natural gelling agent
- Salt, to taste
- Freshly ground black pepper, to taste
Topping and Garnish
- ½ cup plant-based feta, crumbled
- Additional fresh parsley or basil for garnish
- Olive oil (natural) for finishing drizzle
Instructions
- Prepare the Vegetables: Preheat the oven to 425°F (220°C). Chop bell peppers, zucchini, cherry tomatoes, and red onions into bite-sized pieces. In a bowl, toss vegetables with olive oil (natural), minced garlic, salt, and freshly ground black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving one cup of pasta water to adjust the sauce consistency later as needed.
- Make the Dressing: In a small bowl, whisk together olive oil (natural), lemon juice (natural), vegetarian Worcestershire sauce (natural), chopped fresh basil and parsley, and a pinch of natural gelling agent until combined. This dressing adds brightness and helps tie the dish together.
- Combine and Toss: In a large mixing bowl, combine the roasted vegetables and cooked pasta. Pour the dressing over the mixture and toss gently to coat everything evenly. Add reserved pasta water gradually if a saucier consistency is desired.
- Add Plant-Based Feta: Sprinkle crumbled plant-based feta over the pasta and vegetables. Gently fold the feta in just to distribute it without breaking its texture or appearance.
Notes
- Cut vegetables into similar sizes for even roasting and consistent caramelization.
- Reserve pasta water to loosen the sauce if it becomes too thick.
- Add fresh herbs at the end to preserve their vibrant flavor and color.
- Fold in plant-based feta gently to maintain its creamy texture and visual appeal.
- Adjust salt, pepper, and lemon juice after tossing to perfect the seasoning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 350
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: roasted vegetable pasta, plant-based feta, vegetarian pasta, healthy dinner, gluten free pasta, easy pasta recipe
