Description
Roasted Vegetable Pasta with Feta (plant-based) is a vibrant, healthy, and comforting dish featuring perfectly roasted mixed vegetables, tender penne or fusilli pasta, and creamy plant-based feta. This quick and easy recipe balances fresh, sweet, and tangy flavors making it perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Roasted Vegetables
- 1 cup mixed bell peppers, chopped
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 cup red onions, chopped
- 2 tbsp olive oil (natural)
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetarian Worcestershire sauce
Pasta
- 300 g penne or fusilli pasta (gluten-free if desired)
- Water and salt for boiling
To Combine and Serve
- 2 tbsp olive oil (natural)
- 1 tbsp apple cider vinegar (natural)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup plant-based feta, crumbled
- 1 tsp natural gelling agent dissolved in warm water (optional)
- Additional salt and pepper to taste
Instructions
- Prepare and Roast Your Vegetables: Preheat oven to 400°F (200°C). Chop bell peppers, zucchini, cherry tomatoes, and red onions into bite-sized pieces. Toss vegetables with olive oil (natural), minced garlic, salt, pepper, and vegetarian Worcestershire sauce. Spread evenly on a baking sheet and roast for 25 minutes or until tender and caramelized on the edges.
- Cook the Pasta: While vegetables roast, bring a large pot of salted water to a boil. Cook penne or fusilli according to package instructions until al dente. Drain the pasta, reserving a little pasta water to loosen the sauce if needed.
- Combine Pasta and Roasted Vegetables: In a large bowl, gently toss cooked pasta with the roasted vegetables. Add a drizzle of olive oil (natural) and a splash of apple cider vinegar (natural) to brighten the flavors. Stir in chopped basil and parsley for freshness.
- Add Feta (Plant-Based) and Serve: Sprinkle plant-based feta over the pasta mixture and toss lightly to keep the cheese slightly chunky but well distributed. If desired, stir in a small amount of natural gelling agent dissolved in warm water to add creaminess and texture. Serve warm or at room temperature for best flavor.
Notes
- Cut vegetables into similar sizes for even roasting and browning.
- Reserve a small amount of pasta water to help incorporate flavors and prevent dryness.
- Add fresh herbs like basil and parsley just before serving for brightest flavor.
- Gently fold in plant-based feta to retain texture and creamy pockets.
- Serving the dish at room temperature enhances the roasted flavors and melding of ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 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, healthy pasta recipe, vegetarian pasta dish, quick weeknight dinner, vibrant vegetable pasta
