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.