Roasted Vegetable Feta Pasta

This creamy roasted vegetable feta pasta is a delicious vegetarian dinner ready in under 1 hour. The addition of roasted aubergine and courgettes adds depth of flavour and texture to this already delicious cheesy pasta dish. This garlicky, flavourful meal will soon become a favourite as it’s simple, quick and pretty healthy too!

Reason’s you’ll love this roasted veggie feta pasta

Roasting your feta with veg, tomatoes and plenty of garlic makes this dish full of flavour whilst being simple to make with hardly any hands-on time.

You can prepare your roasted veg and feta beforehand. Chop up your veggies and pop them in in a roasting dish with the feta. Stick it in the fridge until you’re ready to roast.

This recipe is extremely versatile. You can change up your baked feta pasta by switching in your favourite vegetables, pasta shapes or proteins.

How long to cook baked feta pasta

40 minutes. After 40 minutes your vegetables will be softened and delicious, the tomatoes will be sweet and bursting with flavour, and the feta will be creamy and smooth.

Vegan baked feta pasta

You can make vegan roasted veg baked feta pasta by switching out the feta for vegan feta. Vegan feta melts really well in the oven and will leave you with a super creamy and delicious pasta dish. My favourite vegan feta is Violife vegan Greek white block.

Baked feta pasta variations

Extra vegetables – feel free to add or substitute in extra vegetables to your baked feta pasta. I recommend peppers, spinach or butternut squash.

Mushrooms – mushrooms bring heaps of extra flavour. Throw in some of your favourite sliced mushrooms, if you like.

Lemon – for a fresh, zingy twist you can stir some lemon zest and juice into your pasta just before serving.

Sun-dried tomatoes – once your veg is cooked you can stir through some sliced sun-dried tomato pieces to amp up the tomato flavour.

Orzo – in place of larger pasta shapes, such as penne or fusilli, you can use orzo.

Roasted vegetable feta pasta: similar recipes

If you liked this recipe, her are some other pasta recipes you’ll love:

• Spicy vodka tomato rigatoni bake
• Comforting Christmas pasta bake
• Veggie creamy cajun pasta
• Veggie sausage spaghetti carbonara

Roasted vegetable feta pasta

5 from 1 vote

Creamy roasted vegetable pasta with baked feta. Flavoured with garlic, chilli and herbs.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Italian

Calories: 530

Ingredients Method

Ingredients

  

• 300g/10½oz cherry tomatoes halved
• 1 aubergine/eggplant sliced into 1.5cm cubes
• 1 large courgette/zucchini sliced into 1.5cm cubes
• 4 cloves garlic peeled
• 3 tbsp extra virgin olive oil
• ¼-½ tsp dried chilli flakes to taste
• 1 tsp dried mixed herbs
• 200g/7oz block of feta
• 300g/10½oz your favourite dried pasta shapes
• 1 tbsp sliced fresh basil leaves optional

Method

 

1. Preheat the oven to 200℃/180℃ fan (390℉/355℉).
2. In a large roasting tray combine the tomatoes, courgette, aubergine and garlic. Drizzle over 2 tbsp of the olive oil. Sprinkle in the chilli flakes and mixed herbs. Season to taste with salt and pepper and toss to combine.
3. Make a space for the feta and slot it into the middle of the roasting dish. Drizzle the remaining tablespoon of olive oil over the feta.
4. Bake for 40 minutes.
5. Bring a large pot of salted water to a boil. Around 15 minutes before the vegetables are finished cooking add in your dried pasta. Cook until al dente. Reserve a cup of pasta water before draining.
6. Once the vegetables have finished roasting gently stir the vegetables to combine with the feta. Add splashes of pasta water to create a cohesive sauce.
7. Add in your cooked pasta and basil (if using) and toss to combine. Serve hot.