This vegan feta pasta recipe takes the viral baked feta development and turns it completely dairy free however simply as scrumptious.
When baked feta pasta went viral in 2021, I admit I used to be skeptical. Feta has a salty, tangy flavour that works properly when served contemporary with salad or crumbled sparsely over pasta, however a complete block melted? I wasn’t certain.
Seems it does work. It is truly scrumptious, simply as long as you season it proper and use a few further tips to ensure it is creamy and scrumptious.
It additionally seems that the identical method works even higher with vegan alternate options. Severely! It is insanely scrumptious.
To make this vegan feta pasta, you will begin with…you guessed it, a block of vegan feta.
For this, I used Violife Greek White Block, which does not behave fairly the identical as dairy feta, however it has an identical piquancy. You’ll be able to, after all, use any model you want.
You may pop the vegan feta block right into a oil roasting tin and add cherry tomatoes, sliced crimson onion and sliced crimson pepper.
You may then season with season with chopped garlic, dried chilli flakes, salt and pepper, drizzle with olive oil and bake till roasted, melted, effervescent and beautiful.
All that is left to do then is stir in some vegan gentle cheese (personal model from the grocery store ought to work properly) and cooked pasta (i used rigatoni) and your vegan feta pasta is able to spoon into bowls.
I discover this to be such a creamy, flavour-packed, satisfying dish. Do strive it!
And as soon as you’ve got given the recipe a go, I might love you to return again and go away a remark letting me know the way yours turned out.
I might like to see your movies and pics, too! Simply tag me on social media. I am @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Components
- 200 g (7.1 oz) vegan feta various (I used Violife Greek White Block)
- 450 g (15.9 oz) contemporary cherry tomatoes
- 1 crimson pepper sliced
- 1 crimson onion sliced
- 3 cloves garlic finely chopped
- 1 tsp crushed chilli flakes
- pinch salt and pepper
- 80 ml (3.4 floz) olive oil
- 2 tsp maple syrup
- 300 g (10.6 oz) dried rigatoni (penne or fusilli would additionally work)
- 150 g (5.3 oz) vegan cream cheese various (I used a coconut primarily based one)
- 10 g (0.4 oz) contemporary parsley finely chopped
Tools
Directions
Preheat the oven to a pleasant sizzling 220C (200C fan / 430F).
Seize a big roasting tray, grease with just a little of the oil, then place the vegan feta within the centre.
Throw within the tomatoes to encompass the vegan feta.
Now add the sliced crimson onion and sliced crimson pepper.
Now scatter within the garlic, aiming to distribute it all around the dish.
Scatter on the chilli flakes, salt and pepper.
Now costume every part with 3/4 of the olive oil (save the final for serving).
Drizzle the maple syrup over the vegan feta.
Bake for 30-35 minutes till the veggies are roasted and the vegan feta is melted and effervescent.
When your vegan feta and veggies are 10 minutes from achieved, you possibly can convey a pan of salted water to the boil and cook dinner your pasta. That means, every part’s able to go at about the identical time.
Retrieve your tray and stir the vegan feta and veggies collectively.
Add the vegan cream cheese.
Combine once more.
Drain your pasta when it is al dente (tender however with just a little chew to it) and add to the tray with the sauce.
Stir collectively.
Spoon the pasta into bowls and scatter with freshly chopped parsley and a pinch of chilli flakes, for those who like.
Get pleasure from and remember to return again and let me know the way you get on!
Print this vegan feta pasta recipe
Vegan Feta Pasta
This vegan feta pasta recipe takes the viral baked feta development and turns it completely dairy free however simply as scrumptious.
Servings: 4 bowls
Components
- 200 g (7.1 oz) vegan feta various (I used Violife Greek White Block)
- 450 g (15.9 oz) contemporary cherry tomatoes
- 1 crimson pepper sliced
- 1 crimson onion sliced
- 3 cloves garlic finely chopped
- 1 tsp crushed chilli flakes
- pinch salt and pepper
- 80 ml (3.4 floz) olive oil
- 2 tsp maple syrup
- 300 g (10.6 oz) dried rigatoni (penne or fusilli would additionally work)
- 150 g (5.3 oz) vegan cream cheese various (I used a coconut primarily based one)
- 10 g (0.4 oz) contemporary parsley finely chopped
Directions
-
Preheat the oven to a pleasant sizzling 220C (200C fan / 430F).
-
Seize a big roasting tray, grease with just a little of the oil, then place the vegan feta within the centre.
-
Throw within the tomatoes, sliced crimson onion and sliced crimson pepper to encompass the vegan feta.
-
Now scatter within the garlic, aiming to distribute it all around the dish.
-
Scatter on the chilli flakes, salt and pepper, then costume every part with 3/4 of the olive oil (save the final for serving). Drizzle the maple syrup over the vegan feta.
-
Bake for 30-35 minutes till the veggies are roasted and the vegan feta is melted and effervescent.
-
When your vegan feta and veggies are 10 minutes from achieved, you possibly can convey a pan of salted water to the boil and cook dinner your pasta. That means, every part’s able to go at about the identical time.
-
Retrieve your tray and stir the vegan feta and veggies collectively.
-
Add the vegan cream cheese and blend once more.
-
Drain your pasta when it is al dente (tender however with just a little chew to it) and add to the tray with the sauce. Stir collectively.
-
Spoon the pasta into bowls and scatter with freshly chopped parsley and a pinch of chilli flakes, for those who like.
Vitamin
Energy: 753kcal | Carbohydrates: 75g | Protein: 14g | Fats: 44g | Saturated Fats: 24g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 14g | Sodium: 544mg | Potassium: 556mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1841IU | Vitamin C: 70mg | Calcium: 50mg | Iron: 2mg
* Observe: dietary info is estimated, primarily based on publicly obtainable knowledge. Nutrient values could range from these revealed. Info on this web site shouldn’t be taken as medical recommendation. Cuisines establish the first area of inspiration for a dish.
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