Dairy-free baked feta pasta
If you need an easy pasta dinner that still feels a little special, this dairy-free baked feta pasta is a great one to keep in your back pocket. It’s creamy, tangy, garlicky, and packed with rich roasted tomato flavor. It has that cozy, indulgent feel you want from a pasta dish, but still tastes fresh, thanks to the cherry tomatoes and basil.
As everything bakes, the tomatoes burst, the garlic turns soft and mellow, and the vegan feta melts into a rich, tangy sauce. Toss in the pasta, finish with fresh basil, and you’ve got an easy, delicious weeknight meal.
Preparation Time: 40 minutesIngredients
Calories:
400
Protein:
10
g
- 16 ounces pasta of choice
- 8 ounces dairy-free feta, preferably a block
- 8 ounces cherry tomatoes (about 1½ cups)
- 1 head garlic (about 15 cloves), peeled
- 1.5 tablespoons Italian seasoning
- 1 tablespoon olive oil
- salt and black pepper, to taste
- about ¼ cup fresh basil, chopped or torn, plus more for serving
Preparation
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the baking dish: Place the dairy-free feta in the center of a 9×13-inch baking dish, and arrange the cherry tomatoes and garlic cloves around it.
- Season: Drizzle everything with the olive oil and sprinkle with the Italian seasoning.
- Bake: Bake for 25 to 30 minutes, until the tomatoes are soft and starting to burst and the garlic is tender. If the garlic still feels firm, bake for a few more minutes.
- Cook the pasta: While the feta bakes, cook the pasta according to the package directions until al dente. Reserve about ½ cup of the pasta water, then drain.
- Make the sauce: Use a spoon or fork to mash the feta, tomatoes, and garlic together until creamy. Season with salt and pepper to taste.
- Add the pasta: Add the pasta to the baking dish and toss until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water.
- Finish and serve: Fold in the fresh basil and serve warm, topped with more basil if you’d like.
Tips
- Choose a block of feta: A block melts into a creamier sauce than crumbles. Brands vary in how creamy they get when baked, so use one you know and like.
- Make sure the garlic is soft: The cloves should be completely tender so they mash easily into the sauce. If they still feel firm, bake for a few more minutes.
- Cook the pasta al dente: It will soften a little more once it’s tossed in the hot sauce.
- Pick your pasta: Short shapes like rigatoni, penne, fusilli, rotini, farfalle, cavatappi, or shells catch the sauce best, but spaghetti or linguine work too.
- Loosen the sauce: If the sauce is too thick, stir in a splash of pasta water, regular water, or olive oil.
- Add the basil last: Fresh basil tastes best when it’s not cooked, so fold it in at the end. Parsley or oregano can also be added.
- Add more veggies: Add zucchini, mushrooms, bell peppers, or broccoli to the baking dish, or stir fresh spinach into the hot sauce before adding the pasta so it wilts.
- Make it spicy: Add red pepper flakes before baking, or sprinkle them over the finished pasta.
- Boost the tomato flavor: Stir a spoonful of tomato paste into the sauce after baking.
- Make ahead: Bake the feta mixture ahead, but toss it with freshly cooked pasta just before serving for the best texture.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Reheating: Warm in a skillet or saucepan over medium-low heat, or microwave individual portions. If the sauce has thickened, add a splash of water or plant-based milk.
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