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Roasted Vegetable and Feta Pasta Bake Recipe

A cozy vegan pasta bake loaded with roasted vegetables and creamy dairy-free feta.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Cook pasta according to package instructions; drain and set aside.
  3. Toss tomatoes, zucchini, bell peppers, and garlic with olive oil, oregano, salt, and pepper.
  4. Roast vegetables for 20 minutes until tender and slightly caramelized.
  5. Mix roasted veggies, cooked pasta, marinara sauce, and vegan feta in a baking dish.
  6. 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.