Description
Roasted Vegetable Pasta with Feta (plant-based) is a vibrant and satisfying dish combining colorful roasted vegetables, tangy and creamy plant-based feta, and perfectly cooked pasta. This easy, versatile recipe offers a wholesome and flavorful meal, ideal for lunch or dinner any day of the week, with fresh herbs and a splash of apple cider vinegar (natural) for brightness.
Ingredients
Scale
Vegetables and Herbs
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried oregano (natural)
- 1 tsp dried basil (natural)
- Fresh parsley or basil, chopped (for garnish)
Pasta and Cheese
- 12 oz penne, fusilli, or rigatoni pasta
- 3/4 cup crumbled plant-based feta
Other Ingredients
- 3 tbsp olive oil (natural)
- 1–2 tsp apple cider vinegar (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare and Roast the Vegetables: Preheat your oven to 425°F (220°C). Chop vegetables into bite-sized pieces. In a mixing bowl, toss bell pepper, zucchini, cherry tomatoes, red onion, and minced garlic with olive oil (natural), dried oregano (natural), dried basil (natural), salt, and pepper. Spread vegetables evenly on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized at the edges.
- Cook the Pasta: While vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water.
- Combine Pasta with Roasted Vegetables: Transfer the roasted vegetables to a large bowl. Add the cooked pasta, a splash of apple cider vinegar (natural), and reserved pasta water as needed to loosen the mixture. Toss gently to combine.
- Add Plant-Based Feta and Fresh Herbs: Fold in the crumbled plant-based feta and chopped fresh parsley or basil. Taste and season with additional salt and pepper if needed.
- Serve Warm or at Room Temperature: Serve the pasta warm or at room temperature, garnished with extra plant-based feta, a drizzle of olive oil (natural), and fresh herbs as desired.
Notes
- Cut vegetables to similar sizes for even roasting and caramelization.
- Do not overcrowd the baking sheet to avoid steaming the vegetables.
- Use reserved pasta water to create a silky sauce that coats pasta and vegetables.
- Add fresh herbs last to preserve their bright flavor and color.
- Adjust apple cider vinegar (natural) quantity to taste for desired brightness.
- Leftovers keep well refrigerated for up to 3 days, flavors deepen over time.
- Reheat gently on stovetop with splash of olive oil (natural) or water to maintain creaminess.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: roasted vegetable pasta, plant-based feta, vegan pasta, easy dinner, healthy meal, gluten-free pasta, Mediterranean pasta, roasted veggies, dairy-free cheese
