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Roasted Vegetable Pasta with Feta

Roasted Vegetable Pasta with Feta

  • Author: Samuel
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Roasted Vegetable Pasta with Feta (plant-based) is a vibrant and wholesome dish featuring caramelized mixed vegetables, tender pasta, and creamy plant-based feta, all enhanced by fresh herbs and a splash of apple cider vinegar (natural). This recipe balances simple ingredients with bold flavors and textures, perfect for any occasion from quick dinners to cozy meals.

Ingredients

Scale

Vegetables

  • 1 cup colorful bell peppers, chopped
  • 1 cup zucchini, chopped
  • 1 cup cherry tomatoes
  • 1 cup red onions, chopped
  • 2 garlic cloves, minced

Pasta

  • 12 oz pasta of choice (penne, fusilli, or farfalle)

Cheese and Seasoning

  • 1 cup plant-based feta, crumbled
  • 3 tbsp olive oil (natural), divided
  • 1 tbsp apple cider vinegar (natural)
  • Salt, to taste
  • Black pepper, to taste

Herbs

  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Prep and Roast the Vegetables: Preheat the oven to 425°F (220°C). Chop the bell peppers, zucchini, cherry tomatoes, and red onions into bite-sized pieces. Toss them with 2 tablespoons of olive oil (natural), minced garlic, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, reserving about ½ cup of pasta water for later use.
  3. Combine Pasta and Roasted Vegetables: In a large mixing bowl or pan, gently toss the hot pasta with the roasted vegetables. Add 1 tablespoon of olive oil (natural) and apple cider vinegar (natural). Stir well to coat everything evenly.
  4. Add Plant-Based Feta and Fresh Herbs: Sprinkle crumbled plant-based feta over the pasta and roasted vegetables. Add chopped basil and parsley, mixing lightly to combine the fresh flavors.
  5. Adjust and Serve: Taste the pasta and adjust seasoning with salt and pepper as needed. If the dish seems dry, add reserved pasta water a tablespoon at a time until you reach desired creaminess. Serve immediately.

Notes

  • Cut vegetables into uniform sizes to ensure even roasting and texture.
  • Cook pasta al dente so it holds its shape when combined with warm veggies.
  • Use fresh herbs for the best flavor and aroma.
  • A splash of apple cider vinegar (natural) balances the sweetness of roasted vegetables and tanginess of feta.
  • Serve immediately fresh, or store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 7 g
  • Sodium: 320 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 7 g
  • Protein: 12 g
  • Cholesterol: 0 mg

Keywords: roasted vegetable pasta, plant-based feta, healthy pasta recipe, vegan pasta, gluten free pasta dish

Find it online: https://quicktastykitchen.com/roasted-vegetable-pasta-with-feta/