Emulsifier Free Vegan Baked Feta Pasta
Total time50 min
Prep time10 min
Cook time40 min
4.6(18)
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Learn more →Ingredients
4 servings
- 2 pints (about 20 oz) cherry tomatoes
- 5 tbsp olive oil, divided
- 4 garlic cloves, smashed and peeled
- ½ tsp red pepper flakes
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
- 1 block (7 oz) vegan feta cheese
- 12 oz dry pasta (such as rigatoni or penne)
- ½ cup reserved pasta water
- ½ cup fresh basil leaves, roughly torn
- 1 tbsp lemon juice
For serving
- vegan parmesan, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C).
- 2
Add the cherry tomatoes and smashed garlic cloves to a 9x13-inch baking dish. Drizzle with 4 tbsp of the olive oil, then sprinkle with the red pepper flakes, salt, and black pepper. Toss to coat, then spread into an even layer.
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