When baked feta pasta first went viral, it was everywhere – and for good reason.
Creamy sauce, juicy tomatoes, and pasta all baked in one dish made it an instant classic.
This vegan version gives you all the same comfort and flavour, without any dairy.
Instead of traditional feta, this recipe uses a block of vegan feta or a homemade cashew-based version that melts into the tomatoes and garlic to create a creamy, tangy sauce.
We love it because it means us vegans don’t have to miss out!
Tossed with cooked pasta and a handful of fresh herbs, it’s a satisfying dinner that feels both easy and special.
So – ready to make your own?
Why This Recipe Works
This dish comes together with very little effort and just a few ingredients.
The oven does most of the work, gently roasting the tomatoes until they burst and become jammy, while the vegan feta softens and blends into a rich sauce.
All you have to do is stir everything together and toss it with pasta.
It’s the perfect balance of creamy and bright, with sweetness from the roasted tomatoes and a little zing from the feta. Plus, it’s easy to tweak with your favourite add-ins.
Ingredients
Here’s what you’ll need to make it:
- 350g pasta (fusilli, penne, or spaghetti all work well)
- 200g vegan feta (store-bought or homemade)
- 2 cups cherry tomatoes
- 3 cloves garlic, peeled and left whole
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
- A handful of chopped fresh basil or parsley
- 2 tablespoons nutritional yeast (optional, for added depth)
Method
1. Prep the bake
Preheat your oven to 200°C (400°F). In a small baking dish, add the cherry tomatoes and garlic.
Place the block of vegan feta in the middle. Drizzle with olive oil and season with salt, pepper, and red pepper flakes if using.
2. Bake until soft
Bake uncovered for 25 to 30 minutes, or until the tomatoes are soft and blistered and the feta is golden around the edges.
3. Cook the pasta
While the tomatoes and feta are baking, cook the pasta in a large pot of salted water. Reserve a little of the pasta water, then drain and set aside.
4. Make the sauce
Once out of the oven, mash the tomatoes, garlic, and softened vegan feta together in the baking dish.
Add the cooked pasta and a splash of pasta water. Toss until the sauce coats the pasta evenly.
5. Finish and serve
Stir through the chopped herbs and nutritional yeast if using. Serve hot, with extra herbs on top.
Want to Make Your Own Vegan Feta?
If you don’t have store-bought vegan feta, it’s easy to make a simple version at home.
All you need are soaked cashews, lemon juice, apple cider vinegar, olive oil, garlic, salt, and a little water. Blend everything until smooth, then chill it until it firms up slightly.
This homemade version won’t crumble exactly like traditional feta, but it has the same creamy texture and tangy flavour that works perfectly in this recipe.
It melts nicely when baked with the tomatoes and still gives you that rich, velvety sauce you’re after.
Our Top Tips For Perfect Pasta
Use a block-style vegan feta
It melts more smoothly than crumbled options and gives the sauce a better texture.
Don’t skip the garlic
Roasting it whole makes it sweet and mellow, which adds a lovely base to the sauce.
Mash while hot
Mash everything right after it comes out of the oven while the feta is soft and the tomatoes are juicy.
Add water a little at a time
Pasta water helps loosen the sauce, but start with just a small splash so you don’t thin it too much.
Variations You Can Try
There’s plenty of room to play here. Add spinach or kale to the pasta right before tossing for a pop of green.
Stir in cooked lentils or chickpeas for added protein. If you’re using homemade cashew feta, you can add a squeeze of lemon to brighten it up even more.
Sun-dried tomatoes, olives, or roasted red peppers also work well if you want a bolder flavour.
Storage and Leftovers
Store any leftovers in a sealed container in the fridge for up to three days. Reheat gently in a pan or microwave with a splash of water or plant milk to loosen the sauce.
It also works well cold as a pasta salad the next day.
Final Thoughts
This vegan feta pasta is creamy, comforting, and simple to make with just a few ingredients.
It’s a perfect midweek dinner that feels a little indulgent without taking much effort.
Once you’ve tried it, it’s easy to see why this dish became such a favourite.
Easy Vegan Feta Pasta Recipe – A Dairy-Free Take On The Trend
4
servings30
minutes40
minutesIngredients
350g pasta (fusilli, penne, or spaghetti all work well)
200g vegan feta (store-bought or homemade)
2 cups cherry tomatoes
3 cloves garlic, peeled and left whole
1 tablespoon olive oil
Salt and black pepper, to taste
¼ teaspoon red pepper flakes (optional)
A handful of chopped fresh basil or parsley
2 tablespoons nutritional yeast (optional, for added depth)
Directions
- Prep the bake
- Bake until soft
- Cook the pasta
- Make the sauce
- Finish and serve
