© Original recipe by The Spoon Studio ©
Creamy Baked Feta Veggie Pasta: A Vibrant & Irresistible Vegetarian Delight 🧀🍝🌿
1. Introduction
If you’re searching for a wholesome, Veggie Pasta Recipe that combines creamy textures with fresh vegetables, look no further than this Creamy Baked Feta Veggie Pasta. This dish is a perfect example of a healthy veggie dinner that’s packed with flavor, easy to prepare, and ideal for weeknights or weekend gatherings. The star ingredient, baked feta, melts into a luscious sauce that complements an array of roasted vegetables and al dente pasta, creating a stunning vegetarian pasta dish everyone will love.
2. Ingredients for Creamy Baked Feta Veggie Pasta
- 1 lb (450 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 200 g (7 oz) feta cheese
- 1 pint cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
- Optional: red chili flakes for a spicy kick
3. Step-by-Step Instructions for this Veggie Pasta Recipe
Preparing the Vegetables
Preheat your oven to 400°F (200°C). Spread cherry tomatoes, zucchini, red bell peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with dried oregano, salt, and pepper. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
Baking the Feta
While the vegetables roast, create the feta layer. Place the block of feta in a small baking dish, drizzle with 1 tablespoon olive oil, and bake for 15-20 minutes until soft and slightly golden. The feta will become creamy and perfect for melting into the sauce.
Cooking the Pasta
Cook the pasta according to package instructions in salted water until al dente. Drain and set aside, reserving about 1 cup of pasta water for adjusting sauce consistency.
Assembling the Creamy Feta Veggie Pasta
In a large skillet or pot, add the roasted vegetables and baked feta (including the juices). Use a spoon to mash the feta into the vegetables, creating a creamy base. Add minced garlic and sauté for a minute. Slowly pour in the reserved pasta water, stirring continuously to achieve a silky sauce. Toss in the cooked pasta, mixing well. Garnish with fresh basil and optional red chili flakes for extra flavor.
4. Storage Tips for Leftover Veggie Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the creamy texture, add a splash of warm water or extra olive oil when reheating. This Veggie Pasta Recipe also reheat beautifully and tastes even better the next day.
5. Serving Suggestions for Creamy Feta Veggie Pasta
Serve this vegetarian pasta dish hot, garnished with additional fresh basil or a sprinkle of Parmesan cheese. Pair it with a crisp green salad or a side of garlic bread for a complete healthy veggie dinner. For a refreshing beverage, consider a chilled glass of sparkling water with lemon.
6. Kitchen tools that you might need for this recipe
- Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo – Perfect for roasting vegetables efficiently and evenly, making your kitchen prep faster and cleaner.
- Compact 6-in-1 Digital Air Fryer – An excellent tool to give your vegetables a beautiful roast with less oil and effort.
- T-fal 14-Piece Hard Anodized Nonstick Cookware Set – Ensures your pasta cooks evenly and prevents sticking, elevating your cooking experience.
7. Frequently Asked Questions (FAQs)
Can I use vegan feta or plant-based cheese?
Yes, you can substitute regular feta with vegan or plant-based cheese options to make this dish suitable for vegans. Choose a cheese that melts well to achieve a creamy sauce.
What are some substitutions for the vegetables?
Feel free to customize with your favorite vegetables — eggplant, spinach, or mushrooms work beautifully in this Veggie Pasta Recipe.
How long does it take to prepare and cook this dish?
Overall, plan for approximately 40-45 minutes from start to finish, including roasting time and pasta cooking.
Is this dish suitable for gluten-free diets?
If using gluten-free pasta, this healthy veggie dinner becomes gluten-free and just as delicious.
8. More Delicious Vegetarian Pasta Recipes to Explore
- Creamy Parmesan Spinach & Mushroom Pasta
- Another Spinach & Mushroom Pasta
- Creamy Slow Cooker Chicken Soup
- Another Slow Cooker Chicken Soup
- Comforting Chicken Pasta Soup
9. Conclusion
This Veggie Pasta Recipe with baked feta is a delightful way to indulge in a healthy veggie dinner that doesn’t skimp on flavor. Its creamy texture, combined with roasted vegetables and a touch of freshness, makes it a perfect meal for any occasion. Whether you’re cooking for family or hosting friends, this dish is sure to impress with its simplicity and vibrant flavors. Give this vegetarian pasta a try tonight and enjoy a hearty, satisfying meal that’s as nutritious as it is delicious!
Print
Creamy Baked Feta Veggie Pasta
This baked feta veggie pasta is a delicious, easy-to-make vegetarian dish that combines creamy feta cheese with roasted vegetables and pasta, offering a hearty yet healthy meal.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 200g pasta (penne or fusilli)
- 250g feta cheese
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Place feta cheese in a baking dish, surround with cherry tomatoes and zucchini slices, drizzle with 1 tbsp olive oil, salt, and pepper. Bake for 20 minutes.
- Cook pasta al dente according to package instructions. Drain and set aside.
- Remove feta and vegetables from oven. Mash feta slightly and mix with roasted vegetables. Add minced garlic and remaining olive oil.
- Combine the feta mixture with cooked pasta, toss well. Garnish with fresh herbs and serve hot.
Notes
- You can add olives or spinach for extra flavor and nutrients.
- Adjust seasoning as needed, and add chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, Boil, Toss
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg