Name: Baked Vegan Feta Tomato Pasta
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 5
Cuisine: Italian
Ingredients: Signature Farms Cherry Tomatoes, Red, Angel Sweet; Elephant Garlic; Morton Iodized Salt, 26 Ounce; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Alouette Cheese Crumbles, Feta; Annie's Organic All Stars, Canned Pasta in Tomato & Cheese Sauce; McCormick® Basil Leaves; El Guapo® Crushed Red Chili Pepper; Follow Your Heart Vegan Bleu Cheese Dressing, Egg Free, Dairy Free, Gluten Free

0 servings

cupcherry tomatoes22 Ounces

clovegarlic, minced

tspsea salt, optional (see note)

Drizzle of olive oil to bake, or broth if oil free

cupfeta cheese crumbles, homemade or store bought (see note)

ozuncooked pasta of choice, gluten-free if needed

cupsliced basil leaves

tspcrushed red pepper, optional for spice

To serve:

Vegan Parmesan

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Preheat oven to 400 F/ 205 C
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Add tomatoes, garlic, salt (if using), olive oil and crushed red pepper (if using) to a 9 x 12 baking dish. Mix around to combine.

Add the feta to the center on top of the tomatoes.

Bake for 35-40 minutes, until tomatoes are bursting.

While baking, cook the pasta. Strain and reserve ¼ to ½ cup pasta water.

Once the tomatoes are done, add the pasta to the baking dish and toss well. Add the reserved pasta water ¼ cup at a time until you get the consistency you prefer.

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Fold in the fresh basil.
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Top with Parmesan and serve!
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Baked Vegan Feta Tomato Pasta

Serves 5

10 mins prep

40 mins cook

50 mins total

What you need

To serve:

How to make

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