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Mediterranean Baked Feta Pasta (Vegan)

Name: Mediterranean Baked Feta Pasta (Vegan)
Yield: 3
Ingredients: 250 g Fusilli; 1 kleine Zucchini; 2 Carrots; 1 Bell peppers; 2 Vine tomatoes; 1-2 Zehen Garlic; 1/2 TL Salt; 1/2 TL Pepper, freshly ground; 1 TL Italian herbs; 1 EL Tomato paste; 1-2 Kellen Pasta water; 1-2 EL (Rosemary) olive oil; 1 Packung vegan feta (e.g., Bedda, Vemondo, Simply V); 1 TL feta seasoning (optional); basil leaves (optional)

Creamy baked feta pasta with Mediterranean vegetables — simple, quick, full of flavor. Made with vegan feta, so it's also suitable for Tamara (cow's milk/egg allergy).

⏱️ Prep time 10 min. 🍳 Cook time 20 min. 🍽️ 3 servings 📊 Difficulty: easy

Source / link: https://fitaliancook.com/mediterrane-feta-pasta/

Ingredients

servings Amounts adjust automatically.

250 g	Fusilli
1 kleine	Zucchini
2	Carrots
1	Bell peppers
2	Vine tomatoes
1-2 Zehen	Garlic
1/2 TL	Salt
1/2 TL	Pepper, freshly ground
1 TL	Italian herbs
1 EL	Tomato paste
1-2 Kellen	Pasta water
1-2 EL	(Rosemary) olive oil
1 Packung	vegan feta (e.g., Bedda, Vemondo, Simply V)
1 TL	feta seasoning (optional)
basil leaves (optional)

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Preparation

1Preheat the oven to 220 °C. Put the pasta water on to boil.
2Dice the tomatoes and zucchini; cut the bell peppers and carrots into bite-sized pieces; chop or press the garlic.
3Place the vegetables with garlic, tomato paste, and seasonings into a baking dish.
4Drizzle all ingredients with (rosemary) olive oil and mix well.
5Make some space in the middle of the baking dish and place the feta there.
6Optionally, sprinkle the feta with feta seasoning and add rosemary sprigs.
7Place the baking dish in the oven for about 20 minutes.
8Meanwhile, cook the pasta — ideally time it so it's ready at the same time. Don't forget: save the pasta water before draining the noodles.
9When the dish comes out of the oven, remove the rosemary sprigs, add a ladle of pasta water, and mix everything well.
10Add the al dente pasta, optionally stir in basil leaves, and if needed, add another ladle of pasta water for more creaminess.

Notes & tips

TAMARA ALLERGY (avoid cow's milk + egg + soy): SUCCESSFULLY ADAPTED. Instead of real feta, SOY-FREE vegan feta is used: Bedda (manufacturer: officially soy-free) or Vemondo Genießer Block Greek Style / Hirtengenuss (Lidl, coconut-based, soy- and nut-free). Dry fusilli are egg-free - no fresh egg noodles. Check the feta seasoning for soy beforehand. The pasta water is the trick: the dissolved starch makes the sauce creamy - be sure to save it. Preheat the oven to 220 degrees.

Nutrition

estimated per serving

Calories: 756 kcal
Protein: 18 g
Fat: 36 g
Carbs: 98 g

– = ingredient not in nutrition database (estimate incomplete)

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