This Baked Feta Pasta (Vegan) is an absolute dream. It’s the easiest thing to make, and even Noah loves it. Until making this recipe, I had never made a one pan pasta and I’m blown away by the rich flavor! I wasn’t expecting something this simple to taste like a delicacy, have such healthy ingredients, contain 37 grams of protein, AND be gluten & dairy free! It’s a no brainer! If I’m crunched for time, or just want an easy, no mess night of cooking—this is the new go-to!
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Let’s Do This.
Preheat the oven to 400℉.
Peel the sweet potato, cut into one inch cubes and microwave for about 5 minutes to soften. This will make it easier to mash later on. If the potatoes aren’t soft yet—microwave them a bit longer. Remember, they will cook another 20 minutes so don’t worry if they don’t get fully cooked!
While the sweet potatoes are in the microwave cut the Roma tomatoes in half, dice the white onion, peel the garlic, and chop the basil.
In a medium-large baking dish, add the sweet potato, tomatoes, onion, basil, garlic, lemon, olive oil, dried basil, oregano, garlic powder, and salt.
Make a little hole in the center of the baking dish and add the feta cheese.
Bake at 400℉ for 20 minutes—I like to set the oven to broil for the last 2 minutes.
While that bakes, make the pasta according to the box instructions. This is my favorite colander to use!
Once the feta and veggies have finished baking, remove from the oven and mash all of the ingredients with a fork until everything is well combined.
Add the pasta to the bake, stir, and enjoy!
Gluten free, dairy free, baked feta, one pan, healthy. How?
How is this Baked Feta Pasta (Vegan) gluten and dairy free? Well let me tell you. Of course, you can make this recipe with regular pasta, I used chickpea pasta. There are a few great benefits to using chickpea pasta! First of all, it makes the recipe gluten free. Second, there is a ton of protein in chickpea pasta! Other then that all of the other ingredients are gluten free!
Is feta cheese gluten free? Yes. Is feta cheese dairy free? Naturally, no. I used a dairy free feta for this recipe and it tasted absolutely incredible. Again, if you prefer to use regular feta—go for it!
I know, I was skeptical about the one pan BUT wow, I was wrong. I know I said this already, but I’ll say it again—Noah (my husband) loves this recipe! That is saying something when it comes to a gluten free, dairy free, vegan dish!
Questions You Might Have?
Yes! You can use any type of pasta! I used Banza Pasta because it’s my favorite type of chickpea pasta but feel free to use your favorite!
This is recipe works really well as leftovers—if I make this Monday, I can have it all the way through Friday!
If you donn’t want to use the microwave, there are other options! Boil the sweet potato cubes. Bake the sweet potatoes before adding the other ingredients. I personally love microwaving them because it’s a lot quicker!
Definitely! I wanted to make this dairy free & vegan, so I used a dairy free version!
Some of My Favorite Things I Used For This Recipe!
I have a few of my favorites in this recipe!
First, the colander. The colander I have is actually one of my favorite kitchen items—I’ll tell you why. It sits over the sink, this feature is amazing. When I make pasta I don’t have to worry about finding a place to set my colander! This one just hangs over the sink and all of the water drains into the sink! Also, so handy when washing produce—I can just set all of my fruits and veggies inside of the colander and rinse them over the sink as well!
Another favorite item is a food item! I know I’ve already mentioned it in this post, but I’m going to say it again. Banza pasta is THE BEST chickpea pasta. Hands down. My reasoning for this is the flavor, and the way it keeps in the fridge as leftovers. This pasta doesn’t fall apart or get crumbly and I feel like a lot of chickpea pastas do!
Lastly, this casserole dish with a lid! I either use this dish or my Dutch Oven for this recipe! I love these two kitchen items because it really does make this recipe a one pan recipe (minus the noodle pot)! I don’t have to bake everything on a sheet pan and transfer them to a different dish, I can just do it all in my baking dish or Dutch Oven!
I hope these things become your favorites too!
Final Thoughts!
Ok, so I have a couple final thoughts on this Baked Feta Pasta (Vegan) recipe! I myself was hesitant to make this pasta vegan at first because I know that turns some people away from these type of dishes.
Excuse me, but I am astounded by this dish. Not only does it surpass my expectations in every way, but there is literally no way of telling this is a vegan, healthy, dairy free, gluten free, protein packed dish! Long story short, if you’re feeling skeptical about this recipe and the fact that it’s Vegan—don’t be!
I hope you enjoy this delicious pasta recipe, and it makes your day a little easier and cozy! I will definitely be making this recipe on nights I just want to throw something in the oven and have a quick & yummy dinner ready in minutes!
Enjoy & happy cozy season!
Baked Feta Pasta (Vegan)
Ingredients
- 1 Large Sweet Potato peeled and diced into cubes
- 5 Roma Tomatoes cut in half
- 6-8 Ounces Feta one block or container
- 1/2 White Onion chopped
- 5 Cloves Garlic
- 1 Lemon juiced
- 1 Tablespoon Olive Oil
- 2 Tablespoons Fresh Basil chopped
- 1 Tablespoon Dried Basil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Salt
- 1 Box Banza Pasta
Instructions
- Preheat the oven to 400℉.
- Peel the sweet potato, cut into one inch cubes and microwave for about 5 minutes to soften. This will make it easier to mash later on. If they aren’t softened—microwave a bit longer. Remember, they will cook another 20 minutes so don’t worry if they aren’t fully cooked!
- While the sweet potatoes are in the microwave cut the Roma tomatoes in half, dice the white onion, peel the garlic, and chop the basil.
- In a medium-large baking dish, add the sweet potato, tomatoes, onion, basil, garlic, dried basil, oregano, garlic powder, and salt.
- Make a little hole in the center of the baking dish and add the feta cheese.
- Bake at 400℉ for 20 minutes—I like to set the oven to broil for the last 2 minutes.
- While that bakes, make the pasta according to the box instructions.
- Once the feta and veggies have finished baking, remove from the oven and mash all of the ingredients with a fork until everything is well combined.
- Add the pasta to the bake, stir, and enjoy!