Vegan Baked Feta Pasta
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I’ll just say that TikTok influenced this Vegan Baked “Feta” Pasta. It was a viral recipe that is made even better by being vegan-ized.
Alright, I have another recipe under my belt where I can say that “TikTok made me do it”…if you missed my Vegan BBQ Chicken Folded Wraps, then be sure to check them out. It was my first TikTok recipe and it doesn’t disappoint.
How to Make the Pasta
Ok, let’s get one thing out of the way. There’s no real feta OR vegan feta in this recipe. Instead I decided to use my favorite vegan cheese brand – Miyoko’s. No other reason than it actually tastes good. I haven’t tried this recipe with any other vegan cheese, and I wouldn’t recommend it. This one worked perfectly.
This recipe is super simple – add the vegan cheese, grape tomatoes, garlic, oregano, pepper and olive oil to a baking dish. Cook for 40 minutes.
How to Serve
While the “sauce” is cooking, cook the pasta and the spinach. When you’re ready to finish it off, combine everything together with some vegan creamer and fresh basil. Add salt & pepper to taste and get to eating.
This Vegan Baked Feta Pasta is beyond delicious. This puts the original recipe from TikTok to shame 😉
Need more recipe inspo? Check these out!
Did you Make this Recipe?
If you made this Vegan Baked Feta Pasta I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Vegan Baked Feta Pasta
Ingredients
- 1 Miyoko's vegan cheese wheel* I used the chive flavor
- 10 ounces grape tomatoes
- 4 cloves garlic smashed
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper plus more to taste
- 2 tablespoons olive oil
- 10 ounces pasta I used penne
- 1 handful spinach
- 1/4 cup vegan creamer** unsweetened
- fresh basil
- salt if needed
Instructions
- Preheat oven to 400 degrees.
- Add the vegan cheese wheel to the center of baking dish. Spread the grape tomatoes around the cheese and top with garlic, oregano, pepper and olive oil. Place in the oven and bake for 40 minutes.
- After the tomatoes/cheese have been cooking for 20 minutes, bring a large pot of water to a boil. Add the pasta. In the last minute of cooking the pasta, add the spinach, then drain.
- Remove the tomatoes/cheese from the oven and add the pasta/spinach. Stir to combine. Add the creamer and basil and stir again. Taste and add salt & pepper if needed.
- Serve immediately with more fresh basil and pepper.
Just finished making this dish. Doubled the recipe for my family size. Paid over $9 each for the cheese wheels but this was supposed to be a special meal not an everyday meal. I have never bought dairy-free creamer although I have seen it in the stores lately. Accidentally bought pumpkin spice dairy-free creamer. I noticed as I stirred it in that it suddenly smelled strangely sweet. The whole thing tastes like pumpkin 😞Guess I need to slow down when shopping for new products and read the labels more carefully. The recipe looks great. I think we would have enjoyed it.
This is crazy good !!!!!! It reminds me a lot of vodka sauce ! I’m making it again tonight . It’s awesome leftover as well !
Hi Stacey – so glad you enjoyed it!!!
Ooh my gosh, this was amazing! I added onions, orange bell peppers, mushrooms and and kale. This would be great for pot plucks. So tasty, my husband loved it.
Yum! Those all sound like great adds!
I made this last night for my vegan family and it was a HUGE HIT. Such a flavorful and full bodied meal with very minimal prep time. I’ll be adding it to the meal rotation for sure!
Awesome – so glad the whole fam liked it!
This was so good and the best dish to make at the end of a long day when you are too tired to do any heavy cooking. I didn’t have cream, so I used an extra creamy oatmilk and it worked great. Also, don’t skip the fresh basil, it really brightens up the dish.
I agree, the basil is a must! So glad you liked it!
This is amazing!!! So super duper easy!
I am not vegan, vegetarian. I used 4 oz cream cheese and then some feta.
After the cheese and tomatoes were done, I stirred in frozen spinach I had in the freezer. The heat from the tomatoes and cheese heated it right up. My family loved this!!
Yay! So glad it was a hit!
That looks amazing! What kind of unsweetened vegan creamer do you use? I got some at Christmas that said it was unsweetened and ruined a side dish LOL. It was still quite sweet.
I like Ripple! It really has no sweet taste and you can find it in the coffee creamer section!
I forgot to add the creamer. Still was a hit with the family tonight!
Yay! So glad it was a hit Cherl!
Do you think it would be good with anything other than tomatoes?
Sure! You could do broccoli or asparagus – those might have a different bake time, so you may need to bake them separate from the “cheese” and garlic to make sure they don’t overcook. You could also omit veggies altogether and just bake the cheese and garlic and toss it with the hot pasta.
I have heard that ppl made it for their family who didn’t like tomatoes and they loved it. it’s not very tomatoes. you can use less tomatoes too. I added cut up mushrooms.