This Vegan Feta Pasta is so easy, luscious, and comforting! Delicious pasta is smothered in a creamy, oven-roasted tomato-feta sauce and tossed with spinach and flavorful herbs. This veganized version of the TikTok viral recipe is ready in less than 30 minutes and will become a new family favorite!
The amazing flavors of this meal come together so nicely and make for the perfect weeknight meal! It’s such a lovely dish that was originally created by Liemessa, a food blogger in Finland that later took off on social media.
When I saw this appetizing baked feta Pasta trend, I knew I had to veganize it! I’ve also squeezed in some fresh baby spinach for extra nutrition and vegan parmesan for more of a cheesy flavor.
Just imagine roasted tomatoes, garlic, fresh spinach, and Italian herb flavors swirled around with vegan cheeses and your favorite noodles. It’s like a dream come true!
Ingredients and Substitutions
- Tomatoes – Use one pack of grape or cherry tomatoes. I like to select the smallest-sized tomatoes to ensure loads of flavor.
- Garlic – If you’re a garlic lover like me, feel free to use more in this recipe!
- Vegan Feta – This is THE ingredient that makes this whole recipe what it is. I tried several brands of vegan feta and found Violife to be excellent for it. Vegan cream cheese or another vegan cheese block can serve as a replacement if needed.
- Herbs – There is nothing better than the combination of oregano and basil in my opinion! I use fresh basil and dried oregano but either form works. You can also add more of your favorite herbs.
- Seasoning – Feel free to adjust the salt and pepper according to your preference.
- Olive Oil – Just a bit of extra virgin olive oil to help with roasting the tomatoes and garlic.
- Pasta – Choose your favorite bite-sized pasta. You can even use gluten-free.
- Spinach – Fresh spinach (or kale) is a wonderful addition to this pasta.
- Vegan Parmesan – Use your favorite vegan parmesan. Nutritional yeast or vegan mozzarella would work as well.
How to Make Vegan Feta Pasta
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Preheat the oven to 400°F and peel the garlic cloves.
Add the tomatoes and garlic cloves to a large, oven-safe dish. No need to cut either of them. Cover them with most of the oregano, salt, pepper, and olive oil, then stir to coat.
Place the feta into the center of the dish and sprinkle the remaining olive oil and seasoning over it.
Bake this in the oven for 15-20 minutes or until the tomatoes are almost bursting and the cheese has started to melt.
While it’s baking, boil the pasta to al dente according to the package instructions, usually 10-12 minutes. Reserve 2 tablespoons of the pasta water before draining it. The pasta water can help stretch the sauce and cling it to the noodles if needed. I tend to reserve some just in case but haven’t found it necessary.
Chop the baby spinach and basil leaves while the other ingredients are cooking on the stove and in the oven.
When you remove the dish from the oven, smash the garlic cloves and tomatoes with a fork. Then, stir everything together to form a creamy sauce.
Add the spinach and basil to the creamy mixture, and then cover them with the hot pasta. Let this sit for 3-4 minutes to allow time for the leaves to wilt.
Add the vegan parmesan and stir everything together until the pasta is fully coated. Garnish the dish with more parmesan and basil. Enjoy!
Recipe Variation Ideas
- Add a squeeze of lemon for some tang.
- Mix in some vegan sausage for a heartier bite.
- Increase the protein by adding chickpeas or tofu.
- Make it spicy with red pepper flakes or cayenne pepper.
- Toss in cooked veggies such as mushrooms, bell peppers, or asparagus.
No Waste Ideas
- Bake a veggie-filled Breakfast Casserole with any remaining baby spinach.
- Make these scrumptious roasted tomato and avocado Sandwiches with leftover basil.
Frequently Asked Questions
This feta pasta can be prepared ahead of time. The best way to do this would be to make the creamy tomato basil sauce in the oven ahead of time and store it in the refrigerator for up to 2 days. When ready, reheat the sauce in the oven while the pasta is boiling. Then, toss everything together as written on the recipe card below.
Store leftovers covered in the refrigerator for 3 days. Reheat this pasta covered in the oven or microwave until heated throughout. Leftovers will be just as delicious but not as saucy as the pasta would have absorbed much of it. You can add a bit of vegetable broth or plant-based milk to make it creamier.
Related Vegan Italian-Inspired Recipes
I hope you loved this Vegan Baked Feta Pasta! Please leave a star rating and comment below.
Vegan Feta Pasta
This Vegan Feta Pasta is so easy, luscious, and comforting! Delicious pasta is smothered in a creamy, oven-roasted tomato-feta sauce and tossed with spinach and flavorful herbs. This veganized version of the TikTok viral recipe is ready in less than 30 minutes and will become a new family favorite!
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Servings: 5
Calories: 343kcal
Ingredients
- 1 pint grape or cherry tomatoes (10.5 oz)
- 5 cloves garlic
- 8 ounces vegan feta block (I like Violife)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 8 ounces pasta (2 cups uncooked)
- 1 cup baby spinach
- ¼ cup fresh basil
- ⅓ cup vegan parmesan
Instructions
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Preheat the oven to 400°F and peel the garlic cloves. Add the tomatoes and garlic cloves to a large, oven-safe dish. Cover them with most of the oregano, salt, pepper, and olive oil, then stir to coat.
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Place the feta into the center of the dish and sprinkle the remaining olive oil and seasoning over it. Bake this in the oven for 15-20 minutes or until the tomatoes are almost bursting and the cheese has started to melt.
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Meanwhile, boil the pasta to al dente according to the package instructions (10-12 minutes). *Reserve 2 tablespoons of the pasta water before draining it just in case you need it later.
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Chop the baby spinach and basil leaves while the other ingredients are cooking on the stove and in the oven.
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When you remove the dish from the oven, smash the garlic cloves and tomatoes with a fork. Then, stir everything together to form a creamy sauce. Add the spinach and basil to the creamy mixture, and then cover them with the hot pasta. Let this sit for 3-4 minutes to allow time for the leaves to wilt.
-
Add the vegan parmesan and stir everything together until the pasta is fully coated. Garnish the dish with more parmesan and basil. Enjoy!
Video
Notes
Recipe Variation Ideas
- Add a squeeze of lemon for some tang.
- Mix in some vegan sausage for a heartier bite.
- Increase the protein by adding chickpeas or tofu.
- Make it spicy with red pepper flakes or cayenne pepper.
- Toss in cooked veggies such as mushrooms, bell peppers, or asparagus.
Nutrition
Serving: 1cup | Calories: 343kcal | Carbohydrates: 34.4g | Protein: 8.6g | Fat: 16.1g | Saturated Fat: 10.8g | Sodium: 497mg | Potassium: 309mg | Fiber: 1.3g | Sugar: 2g | Calcium: 81mg | Iron: 2mg
The nutrition information is estimated and can vary depending on brands and measurements used.
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