Indulge in this delicious Vegan Feta Pasta, which effortlessly combines creamy plant-based feta, fresh cherry tomatoes, and tender pasta into a wholesome and satisfying meal. First, the pasta is cooked to perfection, ensuring every bite is al dente. Meanwhile, the vibrant vegetables are sautéed to release their natural flavors, adding a burst of freshness and color. Next, the crumbled vegan feta is gently folded in, creating a rich, tangy, and creamy texture that perfectly complements the pasta. Additionally, a touch of olive oil and aromatic herbs elevates the dish, while a sprinkle of fresh basil and lemon zest enhances both flavor and presentation. Finally, this recipe not only delights your taste buds but also provides a nutritious, dairy-free alternative for anyone seeking a wholesome and comforting meal.
Whether you are cooking for a busy weeknight or preparing a special lunch, this Vegan Feta Pasta is quick, easy, and utterly irresistible, making it a perfect choice for both beginners and seasoned home cooks alike.
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Vegan Feta Pasta Recipe:
Servings: 2–3 | Prep Time: 10 mins | Cook Time: 15 mins
Ingredients
For the Pasta:
- 200g pasta (penne, fusilli, or your choice)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup baby spinach or arugula
- Salt and pepper, to taste
For the Vegan Feta:
- 200g firm tofu, drained and pressed
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Garnish:
- Fresh basil leaves
- Extra lemon zest
Instructions
- Prepare the Vegan Feta:
First, crumble the tofu into a medium bowl. Then, add olive oil, lemon juice, apple cider vinegar, oregano, salt, and black pepper. Mix well until it resembles traditional feta. Finally, set aside to let the flavors combine while you cook the pasta. - Cook the Pasta:
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once done, drain and set aside, reserving a little pasta water for later. - Sauté the Veggies:
In a large skillet, heat olive oil over medium heat. Next, add minced garlic and sauté for 1–2 minutes until fragrant. Then, toss in red onions and cook until slightly softened. After that, add cherry tomatoes and cook until they begin to blister. - Combine Pasta and Veggies:
Subsequently, add the cooked pasta to the skillet. Then, fold in baby spinach and allow it to wilt slightly. If the mixture feels dry, gradually add a splash of the reserved pasta water. - Add Vegan Feta:
Finally, fold in the crumbled vegan feta, mixing gently to combine. Taste and adjust seasoning with salt and pepper. - Serve:
Transfer to a serving bowl, then garnish with fresh basil leaves and extra lemon zest. Enjoy immediately while warm and flavorful!
| Nutrient | 2-3 serving |
|---|---|
| Calories | 380 kcal |
| Fat | 18g |
| Net carbs | 38g |
| Fiber | 5g |
| Sugar | 5g |
| Protein | 16g |
