Description
Roasted Vegetable Pasta with Feta (plant-based) is a vibrant, flavorful, and nourishing dish combining perfectly roasted fresh vegetables, al dente pasta, and creamy plant-based feta cheese. This quick and easy recipe uses simple, fresh ingredients to deliver a comforting and versatile meal ideal for any weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz pasta (penne or fusilli recommended)
Fresh Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 medium red onion, chopped
Seasonings and Flavorings
- 3 tbsp olive oil (natural), plus extra for drizzling
- 3 cloves garlic (natural), minced
- Salt (natural), to taste
- Black pepper (natural), to taste
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1 tbsp fresh lemon juice (natural)
Cheese and Herbs
- 1/2 cup crumbled feta (plant-based)
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare and Roast the Vegetables: Preheat your oven to 425°F (220°C). Chop bell peppers, zucchini, cherry tomatoes, and red onions into bite-sized pieces. Toss them in olive oil (natural), minced garlic, salt, and pepper, then spread evenly on a baking sheet. Roast for 20-25 minutes until tender and edges start caramelizing.
- Cook the Pasta: While the vegetables roast, boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain the pasta and reserve 1 cup of pasta water for adjusting sauce consistency later.
- Combine the Ingredients: Transfer the drained pasta to a large bowl or back to the pot. Add the warm roasted vegetables, crumbled feta (plant-based), vegetarian Worcestershire sauce (natural), and fresh lemon juice (natural). Toss gently to combine, adding reserved pasta water as needed to loosen the mixture.
- Add Fresh Herbs and Serve: Chop fresh basil and parsley and sprinkle over the pasta just before serving to add brightness and aroma. Adjust salt and pepper to taste and drizzle with a little more olive oil (natural) if desired.
Notes
- Cut vegetables into similar sizes for even roasting.
- Reserve pasta water to help bind the sauce and enhance silkiness.
- Allow the feta (plant-based) to come to room temperature for creamier texture.
- Add fresh herbs right before serving for maximum flavor brightness.
- Optionally, roast cherry tomatoes first to intensify their sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 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, vegan pasta dish, easy dinner, vegetarian pasta, Mediterranean flavors
