Baked Vegan Feta Tomato Pasta
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This baked Vegan Feta Tomato Pasta is one of my favorite easy meals to make with cherry tomatoes, vegan feta, and fresh basil. It’s packed with Mediterranean flavor and I can have it on the table in under an hour. My kids love it too, which makes dinner a whole lot easier.
Any time I come up with a recipe all three of my boys actually agree on, I know I’ve found a keeper. Pasta is one of their favorites, and this baked feta and tomato pasta was a real treat for them. They love simple flavors made from fresh ingredients, like this healthy vegetarian pesto pasta and this nutritious tahini pasta.
As you’ve probably noticed by now, most of the recipes I make are totally inspired by my kids. They’re my little taste-test crew, and when they clean their plates, I know I’ve done something right. This one’s a breeze, just toss a few ingredients in the oven, stir it all up with pasta and fresh basil, and boom….dinner’s done and everyone’s happy.
👩🏽🍳 Why I Love This Recipe
What I love most about Mediterranean food is how simple and fresh it is. The bright colors and bold flavors always mix in such a natural and simple way. This vegan feta tomato pasta is a perfect example, easy to make, full of flavor, and exactly the kind of meal I enjoy sharing with my family.
Honestly, there’s nothing tricky about this one. I just throw some tomatoes, garlic, and vegan feta in the oven, cook up some pasta, and mix it all together with fresh basil and a little homemade vegan parmesan. That’s dinner! It’s colorful, super satisfying, and even my pickiest kid goes back for more. Ha!
The best part about this pasta? You can totally switch it up depending on what you’ve got in the fridge. I’ve thrown in baby spinach, crispy tofu, even leftover grilled chicken when I have non-vegan friends over for dinner. Sometimes I sprinkle panko on top and bake it again for that golden crunchy top, so good! It’s all about making it the way you like, and I can’t wait to see how yours turns out.
🥘 Ingredients
This vegan feta pasta comes together with fresh ingredients that are easy to grab at any grocery store. Here’s what I usually toss in:
Cherry tomatoes: I love using sweet cherry tomatoes because they get perfectly jammy and flavorful when baked.
Garlic: A few cloves of garlic add that savory depth I always crave in pasta recipes. I just toss them in whole or crushed.
Olive oil: I drizzle everything with a good glug of olive oil before baking.
Feta cheese: I use my homemade vegan feta for a creamy and tangy bite. It melts into the tomatoes and makes the sauce extra luscious.
Pasta: Any pasta works, but I usually go for gluten free fusilli or penne to catch all that sauce. I cook it just until tender and mix it right in.
Basil leaves: I tear in a few leaves at the end for a burst of flavor and color.
Crushed red pepper: If I want a little heat, I sprinkle in some crushed red pepper. Totally optional, but I think it adds a nice kick.
🔪 How To Make
Just like you may have seen in those viral videos, this pasta dish is super easy to make. Here’s how I do it:
Roast the veggies: I add the cherry tomatoes, garlic, a good drizzle of olive oil, and a pinch of crushed red pepper and salt to a baking dish. Then I give everything a gentle stir to coat it all evenly.
Add feta and bake: I add the feta in the center right over the tomatoes. Then I pop the dish into the oven and let it bake until everything is soft.
Finish the pasta: I toss in the cooked pasta and a splash of the pasta water, then stir everything together until the sauce gets creamy.
Finish and serve: I gently fold in the fresh basil so it stays vibrant, then sprinkle some vegan Parmesan on top. It’s ready to serve while still warm and delicious.
💭 Expert Tips
My #1 Secret Tip for making this vegan feta pasta is to toss the cooked pasta in while everything’s still hot from the oven. The first time I made it and tried to let things cool while I dealt with a snack emergency from my kids. Big mistake! When you mix it hot, the cheese melts right into the tomatoes and garlic, and the pasta absorbs all that delicious flavor.
Other Tips To Keep In Mind:
- Salt to taste: I always taste before adding salt since the feta can be salty enough on its own. I remind myself it’s easy to add more but impossible to take it out once it’s in.
- Cook the pasta while baking: I usually cook the pasta while the tomatoes and cheese are in the oven. If I prep ahead, I store the pasta and pasta water separately to keep it fresh.
- Use the right dish: I use a 9 by 12 baking dish and skip the extra prep. The olive oil from the tomatoes keeps things from sticking just fine.
- Make it oil-free: If I want to skip the oil, I just swap it out for veggie broth.
- Reserve extra pasta water: I always save more than ¼ cup of pasta water, just in case I want to adjust the sauce’s thickness.
📖 Variations
Here are three easy and tasty variations of this vegan feta tomato pasta recipe I’ve tried with my crew at home:
Spicy: I toss in a finely chopped chili or extra crushed red pepper flakes for a little heat. My husband loves this version when he’s craving something with a kick.
Creamy: Right before serving, I stir in a spoonful of dairy-free cream cheese or a splash of plant-based milk. It turns the sauce silky and extra comforting.
Lemony: A little fresh lemon juice and chopped parsley or oregano right at the end, oh my… it’s so yummy! This is the version I make when we want something fresh and summery.
🍽 Serving Suggestions
If I want to make this vegan feta and tomato pasta into more of a full meal, I like to add a little something on the side. A fresh salad or an easy sandwich always works great. These are some of my favorite simple things to serve with it:
Sandwiches: A melted cheese sandwich pairs with pretty much anything in my house, and if you’re a pickle lover like me, you’ve got to try this melted cheese and pickle grilled sandwich with this vegan feta pasta. It’s gooey, delicious, and easy to make, just like my friend’s favorite vegan panini loaded with veggies.
Salads: When I think of salads, a healthy potato salad comes to mind to serve with my feta tomato pasta! It’s gluten-free, packed with different flavors and textures, and is one of the best side dishes for BBQs, potlucks, and picnics. For something more refreshing, this sweet and savory grape and avocado salad is a must-try too!
🧊 Storage Directions
Refrigeration: I store leftover pasta in an airtight container in the fridge for up to 4 days. It’s great for quick lunches or dinner during the week.
Freezing: This pasta freezes well, but the texture of the feta changes a bit. I let it cool completely, then freeze it in a sealed container for up to 2 months.
Reheating: I warm it in a pan over medium heat with a splash of water or broth to loosen the sauce. The microwave works too, just stir halfway through so it heats evenly.
❓Recipe FAQs
What if my sauce turns out too thick?
If it’s looking too thick, I just stir in a little extra pasta water, a splash at a time. It loosens it up and makes everything creamy again, without needing to add anything else.
Is this recipe spicy?
Not at all unless you want it to be. I add a tiny bit of red pepper flakes just for flavor, but if the kids are eating, I often leave it out. You can always sprinkle some on top later for those who like a little spice.
Can I use fresh pasta instead of dry?
Yes, you totally can. I do it when I want dinner to feel a little fancier or if I have some fresh pasta to use up. Just remember it cooks much faster than dry pasta, so I keep an eye on it and test it early.
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📋 Recipe Card
Baked Vegan Feta Tomato Pasta
This baked Vegan Feta Tomato Pasta is one of my favorite easy meals to make with cherry tomatoes, vegan feta, and fresh basil. It’s packed with Mediterranean flavor and I can have it on the table in under an hour. My kids love it too, which makes dinner a whole lot easier.
Servings: 5
Calories: 389kcal
Ingredients
- 4 cups cherry tomatoes 22 Ounces
- 2 cloves garlic , minced
- ¼ teaspoon sea salt , optional (see note)
- Drizzle of olive oil to bake , or broth if oil free
- 1 cup feta cheese crumbles , homemade or store bought (see note)
- 12 ounces uncooked pasta of choice , gluten-free if needed
- ½ cup sliced basil leaves
- 1 teaspoon crushed red pepper , optional for spice
To serve:
Instructions
- Preheat oven to 400 F/ 205 C
- Add tomatoes, garlic, salt (if using), olive oil and crushed red pepper (if using) to a 9 x 12 baking dish. Mix around to combine.
- Add the feta to the center on top of the tomatoes.
- Bake for 35-40 minutes, until tomatoes are bursting.
- While baking, cook the pasta. Strain and reserve ¼ to ½ cup pasta water.
- Once the tomatoes are done, add the pasta to the baking dish and toss well. Add the reserved pasta water ¼ cup at a time until you get the consistency you prefer.
- Fold in the fresh basil.
- Top with Parmesan and serve!
Notes
- My #1 Secret Tip for making this vegan feta pasta is to toss the cooked pasta in while everything’s still hot from the oven. The first time I made it and tried to let things cool while I dealt with a snack emergency from my kids. Big mistake! When you mix it hot, the cheese melts right into the tomatoes and garlic, and the pasta absorbs all that delicious flavor.
- Salt to taste: I always taste before adding salt since the feta can be salty enough on its own. I remind myself it’s easy to add more but impossible to take it out once it’s in.
- Cook the pasta while baking: I usually cook the pasta while the tomatoes and cheese are in the oven. If I prep ahead, I store the pasta and pasta water separately to keep it fresh.
- Use the right dish: I use a 9 by 12 baking dish and skip the extra prep. The olive oil from the tomatoes keeps things from sticking just fine.
- Make it oil-free: If I want to skip the oil, I just swap it out for veggie broth.
- Reserve extra pasta water: I always save more than ¼ cup of pasta water, just in case I want to adjust the sauce’s thickness.
Nutrition
Calories: 389kcal | Carbohydrates: 59g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 314mg | Potassium: 566mg | Fiber: 3g | Sugar: 5g | Vitamin A: 828IU | Vitamin C: 29mg | Calcium: 36mg | Iron: 10mg
