Vegan Baked Feta Pasta
This unbelievably creamy, feta, sweet potato and tomato pasta is gluten free, dairy free, only uses one pan, and is absolutely delicious!
Servings: 4 Servings
Calories: 618kcal
Ingredients
- 1 Large Sweet Potato peeled and diced into cubes
- 5 Roma Tomatoes cut in half
- 6-8 Ounces Feta one block or container
- ½ White Onion chopped
- 5 Cloves Garlic
- 1 Lemon juiced
- 1 Tablespoon Olive Oil
- 2 Tablespoons Fresh Basil chopped
- 1 Teaspoon Dried Oregano
- ½ Teaspoon Salt
- 1 Box Banza Pasta
Instructions
- Preheat the oven to 400℉.
- Peel the sweet potato and cut it into one-inch cubes. Microwave the sweet potato cubes for about 5 minutes to soften them, making them easier to mash later. While the sweet potatoes are microwaving, halve the Roma tomatoes, dice the white onion, peel & mince the garlic, then chop the fresh basil.
- In a medium-large baking dish, add the sweet potato, tomatoes, onion, basil, garlic, dried oregano, and salt.
- Make a little hole in the center of the ingredients in the baking dish and add the feta cheese.
- Bake the dish at 400℉ for 20 minutes. For the last 2 minutes, set the oven to broil to give the veggies and feta a nice golden finish.
- While the feta and veggies are baking, cook your chickpea pasta according to the package instructions. Use your favorite colander to drain the pasta once it’s cooked.
- Once the feta and veggies are done baking, remove the dish from the oven. Use a fork to mash all the ingredients together until well combined.
- Add the pasta to the bake, stir, and enjoy!
