Vegan Baked Feta Pasta
That viral baked feta pasta moment just got a fully plant-based upgrade, and it is every bit as creamy, saucy, and satisfying as the original. The magic here is roasting cherry tomatoes and a block of vegan feta together until the tomatoes burst into jammy, caramelized pools and the cheese turns soft and golden — then you mash it all together into a luscious, no-blender-required sauce. Smashed garlic cloves roast right alongside everything, melting into the mix and adding a mellow, savory depth that makes the whole dish taste like it took way more effort than it did. A splash of lemon juice and a handful of torn fresh basil at the end brighten everything up and keep it feeling light despite how rich and coating the sauce is. The reserved pasta water is the secret weapon — add it a little at a time and it turns the thick, chunky mixture into something silky that clings to every piece of rigatoni or penne. This comes together in one baking dish plus one pot, which means cleanup is minimal and dinner for four is genuinely stress-free. Finish it with a dusting of vegan parmesan if you have it, and try not to eat it straight out of the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!