Nickel Allergy Friendly Vegan Baked Feta Pasta

Total time50 min

Prep time10 min

Cook time40 min

Nickel Allergy Friendly Vegan Baked Feta Pasta

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Ingredients

4 servings

2 pints (about 20 oz) cherry tomatoes
5 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
1 tbsp lemon juice

For serving

vegan parmesan, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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