This vegan feta pasta recipe takes the viral baked feta trend and turns it totally dairy free but just as delicious.
When baked feta pasta went viral in 2021, I admit I was skeptical. Feta has a salty, tangy flavour that works well when served fresh with salad or crumbled in moderation over pasta, but a whole block melted? I wasn't sure.
Turns out it does work. It's actually delicious, just so long as you season it right and use a couple of extra tricks to make sure it's creamy and delicious.
It also turns out that the same approach works even better with vegan alternatives. Seriously! It's insanely delicious.
To make this vegan feta pasta, you'll start with...you guessed it, a block of vegan feta.
For this, I used Violife Greek White Block, which doesn't behave quite the same as dairy feta, but it has a similar piquancy. You can, of course, use any brand you like.
You'll pop the vegan feta block into a oil roasting tin and add cherry tomatoes, sliced red onion and sliced red pepper.
You'll then season with season with chopped garlic, dried chilli flakes, salt and pepper, drizzle with olive oil and bake until roasted, melted, bubbling and gorgeous.
All that's left to do then is stir in some vegan soft cheese (own brand from the supermarket should work well) and cooked pasta (i used rigatoni) and your vegan feta pasta is ready to spoon into bowls.
I find this to be such a creamy, flavour-packed, satisfying dish. Do try it!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Ingredients
- 200 g (7.1 oz) vegan feta alternative (I used Violife Greek White Block)
- 450 g (15.9 oz) fresh cherry tomatoes
- 1 red bell pepper sliced
- 1 red onion sliced
- 3 cloves garlic finely chopped
- 1 tsp crushed chilli flakes
- pinch salt and black pepper
- 80 ml (3.4 floz) olive oil
- 2 tsp maple syrup
- 300 g (10.6 oz) dried rigatoni (penne or fusilli would also work)
- 150 g (5.3 oz) plant-based cream cheese (I used a coconut based one)
- 10 g (0.4 oz) fresh parsley finely chopped
Instructions
Preheat the oven to a nice hot 220C (200C fan / 430F).
Grab a large roasting tray, grease with a little of the oil, then place the vegan feta in the centre.
Throw in the tomatoes to surround the vegan feta.
Now add the sliced red onion and sliced red pepper.
Now scatter in the garlic, aiming to distribute it all over the dish.
Scatter on the chilli flakes, salt and pepper.
Now dress everything with 3/4 of the olive oil (save the last for serving).
Drizzle the maple syrup over the vegan feta.
Bake for 30-35 minutes until the veggies are roasted and the vegan feta is melted and bubbling.
When your vegan feta and veggies are 10 minutes from done, you can bring a pan of salted water to the boil and cook your pasta. That way, everything's ready to go at about the same time.
Retrieve your tray and stir the vegan feta and veggies together.
Add the vegan cream cheese.
Mix again.
Drain your pasta when it's al dente (tender but with a little bite to it) and add to the tray with the sauce.
Stir together.
Spoon the pasta into bowls and scatter with freshly chopped parsley and a pinch of chilli flakes, if you like.
Enjoy and don't forget to come back and let me know how you get on!
Print this vegan feta pasta recipe
Vegan Feta Pasta Recipe
Ingredients
- 200 g (7.1 oz) vegan feta alternative (I used Violife Greek White Block)
- 450 g (15.9 oz) fresh cherry tomatoes
- 1 red bell pepper sliced
- 1 red onion sliced
- 3 cloves garlic finely chopped
- 1 tsp crushed chilli flakes
- pinch salt and black pepper
- 80 ml (3.4 floz) olive oil
- 2 tsp maple syrup
- 300 g (10.6 oz) dried rigatoni (penne or fusilli would also work)
- 150 g (5.3 oz) plant-based cream cheese (I used a coconut based one)
- 10 g (0.4 oz) fresh parsley finely chopped
Instructions
- Preheat the oven to a nice hot 220C (200C fan / 430F).
- Grab a large roasting tray, grease with a little of the oil, then place the vegan feta in the centre.
- Throw in the tomatoes, sliced red onion and sliced red pepper to surround the vegan feta.
- Now scatter in the garlic, aiming to distribute it all over the dish.
- Scatter on the chilli flakes, salt and pepper, then dress everything with 3/4 of the olive oil (save the last for serving). Drizzle the maple syrup over the vegan feta.
- Bake for 30-35 minutes until the veggies are roasted and the vegan feta is melted and bubbling.
- When your vegan feta and veggies are 10 minutes from done, you can bring a pan of salted water to the boil and cook your pasta. That way, everything's ready to go at about the same time.
- Retrieve your tray and stir the vegan feta and veggies together.
- Add the vegan cream cheese and mix again.
- Drain your pasta when it's al dente (tender but with a little bite to it) and add to the tray with the sauce. Stir together.
- Spoon the pasta into bowls and scatter with freshly chopped parsley and a pinch of chilli flakes, if you like.
Nutrition
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