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.
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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.