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This baked feta pasta takes the viral TikTok recipe and turns it right into a extra nutritious meal, with a tray of roasted greens and chickpeas stirred proper via.
Baked Feta Pasta At A Look
- ⏱ Prepared In: 45 minutes
- 🍽 Serves: 4
- 🌱 Food regimen: Vegetarian, will be made gluten-free with GF pasta
- 💪 Diet Highlights: Good supply of plant-based protein and fiber due to the chickpeas, feta and parmesan
- 🍅 Predominant Components: Feta, cherry tomatoes, asparagus, capsicum, zucchini, chickpeas
- 👅 Taste Profile: Salty, tangy and savory with candy roasted veg and a vivid lemon end
- 🧊 Meal-Prep Pleasant: Retains within the fridge for a number of days, simply add a splash of water when reheating
- 🥗 Greatest Served With: A easy arugula salad tossed in balsamic vinegar
That is my upgraded, extra filling model of the TikTok viral baked feta pasta. The unique is scrumptious, however let’s be trustworthy, it’s principally a bowl of pasta with some tomatoes and cheese, so I loaded mine up with a full tray of roasted greens and a can of chickpeas to make it a correct dinner (plus, extra protein and fiber!)
The zucchini, peppers, asparagus, tomatoes, onion and garlic all roast alongside the feta so that they decide up that very same salty, caramelized taste, after which an excellent hit of Parmesan and lemon zest on the finish brings the entire thing collectively.
It’s the type of pasta I make on the nights we would like one thing vegetarian however nonetheless hearty sufficient that no one complains about lacking meat, and it comes along with barely any hands-on effort because the oven does many of the work.
👩🍳 You may additionally like these vegetarian pasta recipes:
→ Veggie Pasta Bake
→ Lemon Zucchini Pasta
→ Butternut Squash Pasta
→ Mediterranean Pasta Salad
→ Chilly Spaghetti Pasta Salad
→ Vegetable Cottage Cheese Lasagna
What You’ll Want
Here’s what you’ll want for this baked feta pasta with roasted greens recipe. Discover the total measurements within the recipe card beneath.
- Feta – go for a block, not crumbled, so it holds collectively and goes melty and spreadable within the oven. A firmer Greek-style feta works finest.
- Cherry tomatoes – they collapse down and launch their juices, which types the bottom of the sauce.
- Crimson onion – provides sweetness as soon as roasted and a little bit of colour.
- Garlic cloves – roasted entire so that they flip smooth and mellow, no want to cut.
- Asparagus – provides a contemporary, barely grassy notice and a few chew. Swap for inexperienced beans if that’s what you have got.
- Bell pepper (capsicum) – for sweetness and colour, any colour works right here.
- Zucchini – soaks up the oil and taste properly. Broccoli or broccolini work properly as a swap too.
- Olives – inexperienced or black, whichever you favor, provides a pleasant briny hit towards the candy veg.
- Olive oil – helps all the things roast and caramelize as a substitute of steam.
- Dried Italian herbs, chili flakes, salt and pepper – easy seasoning that lets the roasted veg and feta do the speaking.
- Lemon zest – added in two batches for a brighter, brisker end.
- Brief pasta – penne, fusilli or rigatoni all work properly since they maintain the sauce of their ridges.
- Chickpeas – that is the place the additional fiber and protein comes from, they usually add good texture too.
- Parmesan – melts into the sauce and provides a salty, savory depth alongside the feta.
- Reserved pasta water – the starchy water is what turns all the things shiny and saucy as a substitute of dry.
How To Make Baked Feta Pasta with Roasted Greens
Discover the total recipe and dietary info beneath. Listed here are some helpful step-by-step pictures for find out how to make baked feta pasta with roasted greens.
- Preheat the oven to 200°C / 400°F.
- Organize the onion, garlic, tomatoes, asparagus, capsicum, zucchini and olives round a block of feta in a big baking tray.
- Drizzle with olive oil and scatter over the herbs, salt, pepper, chili flakes and half the lemon zest.
- Bake for 25 to half-hour, till the greens are smooth and blistered and the feta is melty.
- Whereas that’s roasting, prepare dinner the pasta in well-salted boiling water till al dente. Reserve some pasta water earlier than draining.
- Pull out the tray and put aside a number of nice-looking veggie items for garnish.
- Mash the feta into the pan juices proper there within the tray.
- Add the pasta, chickpeas, parmesan, remaining lemon zest and a splash of pasta water. Toss properly, including extra water step by step till shiny. Style and alter seasoning.
- High with the reserved veggies, additional parmesan and an excellent crack of black pepper earlier than serving.
Watch The Video
Recipe Suggestions
- Don’t skip the pasta water. It’s what turns the mashed feta and roasted veg juices into an precise sauce as a substitute of a dry, clumpy mess.
- Avoid wasting veggies for garnish. Pulling a number of good items apart earlier than mashing all the things collectively makes the ultimate dish look much more interesting, particularly in the event you’re taking pictures.
- Swap the greens. Broccoli or broccolini work properly rather than zucchini, and you need to use no matter colour capsicum you have got available.
- Reheating: Leftovers maintain properly within the fridge for a number of days. Reheat gently with a splash of water to loosen the sauce again up, since pasta at all times tightens up within the fridge.
- Make it gluten-free by swapping in your favourite gluten-free brief pasta.
- Prep forward: You may roast the greens and feta a day prematurely and maintain them within the fridge, then simply reheat, mash and toss via freshly cooked pasta once you’re able to eat.
Serving Solutions
I wish to serve this with a easy arugula salad on the facet, tossed in a little bit of balsamic vinegar to chop via the richness of the feta and parmesan. It’s filling sufficient by itself for a weeknight dinner, however if you wish to stretch it additional, some crusty bread for mopping up the sauce by no means hurts both.
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A heartier, extra veg-packed spin on the viral baked feta pasta, with roasted greens and chickpeas stirred via for a correct vegetarian dinner. Discover step-by-step pictures beneath and extra recipe suggestions above.
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Preheat the oven to 200°C / 400°F (180°C fan).
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In a big baking tray, organize the sliced onion, garlic, cherry tomatoes, asparagus, capsicum, zucchini (or broccoli) and olives across the block of feta.
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Drizzle with olive oil, then scatter over the Italian herbs, salt, pepper, chili flakes and half the lemon zest.
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Bake for 25 to half-hour, till the greens are smooth and blistered and the feta is melty.
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In the meantime, prepare dinner the pasta in well-salted boiling water till al dente. Reserve ½ to 1 cup of pasta water, then drain.
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Take away the tray from the oven. Pull apart a small handful of the nicest-looking veggie items and put aside for garnish.
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Mash the feta into the pan juices instantly within the tray.
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Add the cooked pasta, chickpeas, parmesan, remaining lemon zest and a splash of the reserved pasta water. Toss properly, including extra pasta water step by step till shiny and properly mixed. Style for seasoning.
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High with the reserved veggies for presentation.
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To serve, divide between plates or bowls. High with additional parmesan and a crack of black pepper.
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Toss the arugula with balsamic vinegar and serve alongside.
Key Recipe Suggestions: Avoid wasting pasta water, it’s important for a shiny sauce. Pull apart a number of roasted veggie items earlier than mashing all the things collectively so you have got one thing good to garnish with.
Storage Suggestions: Retains within the fridge for as much as 4 days in an hermetic container. The pasta will absorb extra of the sauce because it sits, so add a splash of water when reheating to loosen it again up.
Make-Forward Suggestions: Roast the feta and greens as much as a day forward and retailer within the fridge. Reheat, mash and toss via freshly cooked pasta when able to serve.
FAQs:
Can I take advantage of a special pasta form? Sure, any brief pasta works properly right here, penne, fusilli and rigatoni all maintain the sauce properly.
Is that this recipe gluten-free? It may be, simply swap in your favourite gluten-free brief pasta.
Can I add protein like rooster? Positive, shredded rotisserie rooster or grilled rooster could be a straightforward addition if you’d like extra protein past the chickpeas and feta.
Why did my sauce end up dry? You doubtless want extra reserved pasta water. The starchy water is what loosens the mashed feta into a correct sauce.
Energy: 714kcal | Carbohydrates: 84g | Protein: 28g | Fats: 31g | Saturated Fats: 12g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 13g | Ldl cholesterol: 61mg | Sodium: 1450mg | Potassium: 979mg | Fiber: 8g | Sugar: 11g | Vitamin A: 3216IU | Vitamin C: 76mg | Calcium: 515mg | Iron: 6mg