Roasted Vegetable and Feta Pasta Bake Recipe
Roasted veggie pasta bake sounds fancy, but really it’s just an excuse to toss colorful veggies and vegan cheese into one cozy dish.
This recipe steals the show with perfectly roasted vegetables, tender pasta, and melty plant-based feta—without the dairy drama.
It’s the ultimate comfort food, minus the guilt, perfect for nights when you want something hearty but still healthy-ish.
You’ll love the crispy edges and creamy center, plus the burst of herbs that keep every bite interesting.
Get ready to impress dinner guests or just treat yourself to a bowl of pure plant-powered deliciousness.
Roasted Vegetable and Feta Pasta Bake Recipe
A cozy vegan pasta bake loaded with roasted vegetables and creamy dairy-free feta.
Ingredients
- 12 oz pasta penne or rigatoni
- 1 cup cherry tomatoes halved
- 1 cup zucchini diced
- 1 cup bell peppers chopped
- 1 cup vegan feta cheese
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup marinara sauce
Instructions
- Preheat oven to 400°F (200°C).
- Cook pasta according to package instructions; drain and set aside.
- Toss tomatoes, zucchini, bell peppers, and garlic with olive oil, oregano, salt, and pepper.
- Roast vegetables for 20 minutes until tender and slightly caramelized.
- Mix roasted veggies, cooked pasta, marinara sauce, and vegan feta in a baking dish.
- Bake uncovered for 10 minutes until bubbly and golden on top.
Notes
Nutritional values (per serving)
- Calories: 320
- Total Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
Vitamins and minerals (per serving)
- Vitamin A: 25%
- Vitamin C: 30%
- Calcium: 15%
- Iron: 20%
- Vitamin K: 18%
Additional notes/tips to enhance flavor
- Add fresh basil or parsley before serving for extra freshness.
- Swap marinara with spicy arrabbiata for a kick.
- Use gluten-free pasta if needed.
- Sprinkle nutritional yeast for cheesy vibes.
