Vegan Baked Feta Pasta

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Vegan Baked Feta Pasta on a black plate.

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-baked-feta-pasta/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 702.5kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Nutrition