Veggie Pasta with Baked Feta Recipe
Veggie Pasta with Baked Feta is a delightful, creamy, and flavor-packed dish that has taken the internet by storm. This recipe features roasted feta cheese combined with a medley of colorful vegetables and tender pasta, resulting in a rich, tangy, and satisfying meal. The beauty of this dish lies in its simplicity—it requires minimal prep and uses wholesome ingredients to create a delicious, restaurant-quality meal at home.
In this guide, we’ll walk you through the step-by-step process of making this viral recipe, including variations, helpful cooking tips, and serving suggestions.
Recipe Preparation Equipment
Before you start cooking, gather the necessary kitchen tools:
- Baking dish – For roasting the feta and vegetables.
- Large pot – To cook the pasta.
- Colander – For draining the pasta.
- Knife and cutting board – For chopping vegetables.
- Wooden spoon or spatula – To mix the ingredients.
- Measuring cups and spoons – For accurate ingredient portions.
Ingredients
For the Baked Feta:
- 1 block (7-8 oz) feta cheese
- 2 cups cherry tomatoes (halved)
- 1 small zucchini (sliced)
- 1 small bell pepper (chopped, any color)
- 1/2 red onion (sliced)
- 4 cloves garlic (minced)
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for spice)
For the Pasta:
- 12 oz pasta (penne, fusilli, or spaghetti)
- 1/4 cup pasta water (reserved)
- 1 tablespoon butter (optional, for extra creaminess)
For Garnish:
- 1/4 cup fresh basil (chopped)
- 1/4 cup Parmesan cheese (grated)
- 1 tablespoon lemon juice (optional, for brightness)
How to Make Veggie Pasta with Baked Feta
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with a drizzle of olive oil.
Step 2: Assemble the Baked Feta and Vegetables
Place the block of feta cheese in the center of the baking dish. Surround it with cherry tomatoes, zucchini, bell pepper, and red onion. Sprinkle the minced garlic evenly over the vegetables.
Step 3: Season and Bake
Drizzle olive oil over the feta and vegetables. Sprinkle with dried oregano, salt, black pepper, and red pepper flakes (if using). Toss the vegetables slightly, leaving the feta intact. Bake for 30-35 minutes, or until the tomatoes burst and the feta is soft and golden.
Step 4: Cook the Pasta
While the feta is baking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
Step 5: Mash and Mix the Sauce
Once the feta and vegetables are done baking, use a fork or wooden spoon to mash the feta and roasted vegetables together, creating a creamy sauce.
Step 6: Combine with Pasta
Add the drained pasta to the baking dish and toss to coat everything in the creamy feta sauce. If the mixture is too thick, add some reserved pasta water to reach your desired consistency.
Step 7: Garnish and Serve
Stir in chopped fresh basil and Parmesan cheese. If desired, squeeze a bit of lemon juice for extra brightness. Serve warm and enjoy!
Variations
- Add Protein: Toss in grilled chicken, shrimp, or chickpeas for extra protein.
- Extra Veggies: Include mushrooms, spinach, or roasted eggplant for added nutrition.
- Spicy Kick: Increase the red pepper flakes or drizzle with hot sauce.
- Gluten-Free Option: Use gluten-free pasta or zoodles (zucchini noodles) instead.
- Vegan Adaptation: Substitute feta with vegan feta or a creamy cashew-based sauce.
Cooking Notes
- Use High-Quality Feta: Greek block feta in brine melts the best for a creamy sauce.
- Adjust the Baking Time: If your tomatoes are extra juicy, bake a few minutes longer for a thicker sauce.
- Reserve Pasta Water: It helps loosen the sauce without losing flavor.
- Use Fresh Garlic: Fresh minced garlic enhances the dish’s depth of flavor.
Serving Suggestions
- Side Salad: Serve with a fresh Mediterranean salad with cucumbers, olives, and lemon dressing.
- Crusty Bread: Pair with warm garlic bread or toasted baguette slices.
- Protein Pairing: Serve alongside grilled salmon, steak, or tofu.
- Wine Pairing: Enjoy with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Helpful Tips
- Roast at High Heat: This enhances caramelization, making the veggies extra flavorful.
- Let It Rest: Let the baked feta sit for 5 minutes before mashing to develop richer flavors.
- Customize the Herbs: Swap oregano for thyme, basil, or Italian seasoning for variation.
- Balance the Acidity: If the sauce tastes too tangy, add a touch of honey or a splash of cream.
Tips for the Best Veggie Pasta with Baked Feta
- Use Whole Wheat Pasta: For a healthier version, opt for whole wheat or legume-based pasta.
- Don’t Overcook the Pasta: Keep it al dente so it holds up well in the sauce.
- Make It Creamier: Stir in a splash of heavy cream or an extra tablespoon of butter for a richer texture.
- Roast Until Tomatoes Burst: This ensures the sauce has a deep, roasted tomato flavor.
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: ~450
- Protein: ~15g
- Carbohydrates: ~55g
- Fat: ~20g
- Sodium: ~500mg
FAQs
Can I use crumbled feta instead of a block?
A block of feta is recommended because it melts better, but crumbled feta can work if packed tightly together.
Can I store leftovers?
Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat with a splash of water.
Can I make this dish ahead of time?
You can bake the feta and veggies ahead, then mix in freshly cooked pasta before serving.
What other cheeses can I use?
Ricotta, goat cheese, or cream cheese can work for a slightly different texture and taste.
Conclusion
Veggie Pasta with Baked Feta is an easy, flavorful, and versatile dish that’s perfect for any occasion. Whether you’re cooking a quick weeknight dinner or preparing a meal for guests, this dish delivers rich, creamy goodness with minimal effort. Try different veggie combinations, add your favorite protein, and enjoy this internet-famous recipe in your own kitchen!
