Description
Roasted Vegetable Pasta with Feta (plant-based) is a fresh and vibrant dish combining perfectly roasted vegetables, aromatic herbs, and creamy plant-based feta cheese for a light yet satisfying meal. Ideal for quick dinners or colorful weekday meals, this recipe delivers a delightful blend of flavors and textures that are both wholesome and easy to prepare.
Ingredients
Scale
Pasta and Vegetables
- 8 oz penne, fusilli, or rigatoni pasta
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes
- 1 red onion, chopped
- 4 garlic cloves, peeled
Seasonings and Extras
- 3 tbsp olive oil (natural), divided
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 cup feta (plant-based), crumbled
- 1 tbsp apple cider vinegar (natural)
Instructions
- Prepare and Roast the Vegetables: Preheat oven to 425°F (220°C). Chop bell peppers, zucchini, red onion, and garlic cloves into bite-sized pieces. Toss with 2 tablespoons of olive oil (natural), salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil (natural) to prevent sticking.
- Combine Pasta and Roasted Vegetables: Transfer warm roasted vegetables to a large bowl or pot with the cooked pasta. Add fresh basil and parsley. Gently toss to combine while warm.
- Add Feta (plant-based) and Apple Cider Vinegar (natural): Sprinkle crumbled feta (plant-based) over the pasta and drizzle with apple cider vinegar (natural). Toss again to distribute flavors evenly.
- Season and Serve: Adjust seasoning with salt and black pepper as needed. Serve immediately, garnished with extra herbs or feta (plant-based) if desired.
Notes
- Cut vegetables uniformly to ensure even roasting and caramelization.
- Cook pasta al dente as it will absorb moisture from the vegetables.
- Use fresh herbs for a brighter, fresher flavor.
- Roasted vegetables can be prepared a day in advance for quick assembly.
- Reserve some pasta cooking water to loosen the pasta if it feels dry after mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: roasted vegetable pasta, plant-based feta, gluten free pasta, fresh herbs, easy pasta recipe, colorful pasta dish, vibrant vegetable pasta
