Baked Feta Pasta Lighter TikTok (Printable Version)

A wholesome meal of baked feta combined with roasted veggies and whole-grain pasta for vibrant flavor.

# What You'll Need:

→ Dairy

01 - 7 oz reduced-fat feta cheese block

→ Vegetables

02 - 14 oz cherry tomatoes, halved
03 - 1 medium zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, sliced
06 - 2 cloves garlic, minced
07 - 2 tbsp extra-virgin olive oil
08 - 1 tsp dried oregano
09 - ½ tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish

→ Pasta

12 - 10.5 oz whole-grain penne or fusilli

# Steps to Follow:

01 - Preheat the oven to 400°F.
02 - In a large baking dish, combine cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with olive oil, sprinkle with oregano, crushed red pepper flakes if using, salt, and pepper. Toss to coat evenly.
03 - Place the block of reduced-fat feta in the centre of the vegetables and drizzle with a little olive oil.
04 - Bake in the preheated oven for 25 to 30 minutes, until vegetables are caramelized and feta is golden and soft.
05 - While vegetables roast, cook whole-grain pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup cooking water, then drain.
06 - Remove baking dish from oven; add minced garlic to hot vegetables and feta. Gently mash feta and stir until creamy and well combined.
07 - Add cooked pasta and a splash of reserved pasta water to the dish. Toss thoroughly to coat pasta with creamy feta and vegetables.
08 - Serve immediately, garnished with fresh basil leaves.

# Additional Tips::

01 -
  • The feta melts into a lush, naturally creamy sauce without any cream, which somehow tastes indulgent and honest at the same time.
  • You roast everything on one pan while the pasta cooks, so cleanup is actually manageable on a weeknight.
  • It's wholesome enough to feel good about, but indulgent enough that you'll find yourself making it again within days.
02 -
  • If your feta doesn't soften completely, your vegetables probably weren't hot enough when you added the pasta—the residual heat from the pan is what turns it creamy, so don't skip the roasting time.
  • That pasta water is not optional; it's what makes the sauce actually coat the pasta instead of just sitting there. Start with a little and add more if you need to.
03 -
  • Don't let the vegetables crowd the pan; they need room to roast properly instead of steaming in their own moisture.
  • Add the garlic after roasting, not before, so it stays fragrant and bright instead of turning acrid in all that heat.
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