This Vegan Baked Feta Pasta with chickpeas is a high-protein vegan dinner with 26g of protein ready in under 40 minutes with delicious Mediterranean flavors.
A vegan version of the viral Tiktok Feta pasta bake boosted with proteins for a nutritious, high protein dinner.
Bean swaps- you can use any canned, drained beans like cannellini beans, chickpeas. or skip beans completely. I added beans for a boost of proteins in this dish. Gluten-free – use a gluten-free pasta made out of quinoa, rice or corn
Protein boost -swap the pasta for pulse pasta like red lentil pasta
Ingredients and Substitutions
You just need a few ingredients for this recipe.
- Vegan Feta Block – Use a block of feta that is not just to be eaten cold, some are fine to bake.
- Cherry Tomatoes – We’re harvesting tons of cherry tomatoes from our veggie garden for fresh tomatoes. You can also use canned tomatoes or sliced large tomatoes.
- Olive Oil – Any type of olive oil works fine. You can also use other oil, but the best Mediterranean flavors will come from olive.
- Garlic Cloves – For flavor, I use crushed garlic.
- Pasta – You can use classic wheat pasta, high-protein pasta (edamame, lentil, or beans), or gluten-free pasta made of quinoa, rice, or corn,
- Oregano – Or other Italian herbs.
- Basil – For more flavor.
- Pinto Beans – Pinto beans are optional but bring a lot of protein and a delicious taste to the pasta. You can use any canned, drained beans like cannellini beans, chickpeas, or black beans.
How to Make Vegan Baked Feta Pasta
Making this recipe is super simple for it only takes an oven and a baking pan.
Combine the fresh cherry tomatoes, vegan feta, and olive oil on a large baking pan.
After baking for 30 minutes, crush the tomatoes and vegan feta with a fork.
Baked feta and tomatoes crushed on the pan.
Add the beans of your choice (these are pinto beans).
Cook the pasta of your choice and add them to the pan.
Stir the mixture and serve the pasta with fresh basil leaves.
Meal Prep Tips
This recipe is perfect for a high-protein meal prep. When I make it, I bake a lot of tomatoes and feta, enough for 6 servings so that I have a whole week of dinners ready.
You can easily double, triple, or quadruple the recipe and store each serving in a small container. They can be kept in the fridge for 4 days and can be frozen for 3 months if you want to.
More Pasta Recipes
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Vegan Baked Feta Pasta
Ingredients
- 8 ounces Vegan Feta Block
- 4 cups Cherry Tomatoes - equivalent 2 pints
- ⅓ cup Olive Oil
- 2 Garlic cloves - minced
- 8 ounces Pasta - uncooked
- 1 teaspoon Oregano
- ¼ teaspoon Salt
- ¼ cup Basil - chopped
Optional
- 1 can Pinto Beans - 15 ounces / 400g
Instructions
- Cook the pasta according to the packaging instructions. Rinse and drain. Set aside.
- Preheat the oven to 400 °F (200 °C).
- In a large oven-safe baking dish, line the cherry tomatoes in a single layer, pour olive oil on top, and sprinkle oregano, minced garlic, salt, and pepper. Toss to coat evenly.
- Place the vegan feta block in the center, flip a few times to coat with olive oil.
- Place the vegan feta dish on the center rack of the oven and bake for 30-35 minutes until the cherry tomatoes burst.
- Remove from the oven, use a fork to roughly mash the feta block and tomatoes together to form a sauce.
- Stir the canned, drained pinto beans and cooked pasta and toss to coat evenly. Sprinkle vegan cheese on top of the dish if you like, and return to the oven for 10 minutes until the dish is warm.
- Stir in fresh basil just before serving.
Just what I needed for dinner, I was running out of idea (like every day) this was yum!