Description
A vibrant and wholesome Roasted Vegetable Pasta with Feta (plant-based) that features caramelized vegetables, tangy plant-based feta, and al dente pasta. This quick and easy Mediterranean-inspired dish is full of fresh flavors, colorful textures, and nourishing ingredients perfect for busy weeknights or meal prep.
Ingredients
Scale
Vegetables
- 1 cup mixed bell peppers, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes
- 1 medium red onion, chopped
- 3 garlic cloves, minced
Other Ingredients
- 2 tablespoons olive oil (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt and pepper, to taste
- 8 ounces cooked pasta (penne or fusilli recommended)
- 1/2 cup feta (plant-based), crumbled
- 1 tablespoon apple cider vinegar (natural)
- 1/4 cup fresh basil leaves, torn
Instructions
- Prepare and roast the vegetables: Preheat the oven to 425°F (220°C). Chop the bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Toss the vegetables with olive oil (natural), minced garlic, vegetarian Worcestershire sauce (natural), salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through to allow even caramelization without burning.
- Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1-2 tablespoons of pasta water for later.
- Combine pasta and roasted vegetables: Transfer the roasted vegetables to a large bowl and toss with the cooked pasta. Add a splash of apple cider vinegar (natural) and a drizzle of olive oil (natural) to brighten the flavors. If the mixture seems thick, stir in reserved pasta water to loosen the sauce to a silky consistency.
- Add the plant-based feta and fresh herbs: Gently crumble the plant-based feta over the pasta and stir lightly to distribute its tangy creaminess without breaking it down fully. Finish by adding torn fresh basil leaves on top for a fresh, aromatic lift.
- Serve and enjoy: Serve the dish immediately warm or chill for an hour to enjoy as a cold pasta salad. Optionally garnish with extra fresh basil or toasted pine nuts for added texture and flavor.
Notes
- Cut vegetables into similar sizes to ensure even roasting.
- Roast at high heat for caramelization and flavor depth without sogginess.
- Reserve pasta water to keep the dish moist and help emulsify the sauce.
- Gently fold in feta to maintain its delightful creamy texture.
- Add fresh herbs right before serving to maximize aroma and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: roasted vegetable pasta, plant-based feta, Mediterranean pasta, healthy dinner, quick pasta recipe, vegetarian pasta, vegan pasta
