Description
Roasted Vegetable Pasta with Feta (plant-based) is a vibrant, wholesome dish combining perfectly roasted colorful vegetables, al dente pasta, and creamy plant-based feta. This easy recipe delivers natural sweetness from oven-roasting and a fresh, tangy finish with herbs and lemon juice (natural), making it ideal for quick dinners, cozy meals, or casual entertaining.
Ingredients
Scale
Pasta and Base
- 300g penne or fusilli pasta (or preferred short pasta that holds sauce well)
Vegetables
- 1 red bell pepper, chopped
- 1 yellow or orange bell pepper, chopped
- 1 medium zucchini, sliced into bite-sized pieces
- 200g cherry tomatoes
- 1 medium red onion, chopped
- 4 garlic cloves, peeled whole
Additional Flavorings
- 3 tbsp olive oil (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp fresh basil or parsley, chopped
- 1 tbsp lemon juice (natural)
Finishing Touches
- 100g crumbled feta (plant-based)
- Optional: red chili flakes or smoked paprika for spice
- Optional: a drizzle of extra virgin olive oil (natural) for serving
- Optional: toasted pine nuts or walnuts for crunch
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400°F (200°C). Chop bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Peel the garlic cloves but keep them whole for roasting.
- Roast the Vegetables: In a mixing bowl, toss the chopped vegetables and whole garlic cloves with olive oil (natural), vegetarian Worcestershire sauce (natural), salt, and pepper. Spread them out evenly in a single layer on a baking sheet. Roast for 20 to 25 minutes, turning the vegetables once halfway through until tender and caramelized.
- Cook the Pasta: While the vegetables roast, cook the pasta in a large pot of salted boiling water until al dente. Reserve about one cup of pasta water before draining.
- Combine Pasta and Vegetables: In a large bowl or back in the pasta pot, toss the hot pasta with the roasted vegetables, fresh herbs, and a splash of lemon juice (natural). If the mixture seems dry, add reserved pasta water gradually to achieve a luscious coating.
- Finish with Feta (Plant-Based): Sprinkle crumbled feta (plant-based) over the pasta and gently fold it in to allow the residual heat to soften it, creating a creamy texture without melting it completely.
Notes
- Cut vegetables evenly for uniform roasting and caramelization.
- Reserve pasta water to help create a silky sauce that clings to the pasta and vegetables.
- Add fresh herbs at the end to maintain their bright color and fresh flavor.
- Do not overcrowd the baking sheet to ensure vegetables roast instead of steam.
- Adjust salt and pepper after combining pasta and veggies, as the feta adds saltiness and tang.
- For a protein boost, add chickpeas or beans during roasting.
- Swap pasta for quinoa or couscous for a gluten-free alternative.
- Add crushed red chili flakes or smoked paprika for a spicy touch.
- Serve with fresh basil or parsley garnishes and optional toasted nuts for extra texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep feta separate if possible.
- Freeze roasted vegetables separately for up to 1 month; cook fresh pasta when reheating.
- Reheat gently in a skillet with a splash of water or olive oil (natural) to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: roasted vegetable pasta, plant-based feta, vegan pasta, gluten free pasta, roasted veggies, quick dinner, weeknight meal
