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FETA PASTA FULL

You want to bake the tomatoes low and slow for their skins to burst and juices to concentrate. For a slightly less indulgent, everyday dish, ¼ cup should still be plenty. This is what makes it so decadent, after all. It may seem like a lot, but for the best results, some cooks swear by adding up to ½ cup of oil. If your noodles are looking thirsty for more liquid, add in a splash of pasta water to keep things creamy. Some tomatoes are just drier than others. However, there are a few simple tips and tricks for taking your vegan feta pasta to the next level. With a recipe so easy, it’s honestly tough to mess this one up. In a pinch, you could always try switching up the seasonings with oregano or thyme instead. Don’t bother with dried it will never measure up.

Basil – Nothing says summer quite like fresh basil.

It wilts down to almost nothing and makes it effortless to eat your greens!

Spinach – Though not part of the original formula, this is my personal addition based on what I had growing in the garden.

I used Violife’s vegan feta cheese in this recipe and it was perfect! If it’s tofu-based, it won’t melt, and you won’t get that luscious, creamy, cheesy sauce.

Vegan feta – The real star ingredient that give this dish its name, invest in high-quality vegan feta made with coconut oil.

You could even double the amount if you wanted.

Garlic – Garlic goes with everything, really, so don’t be shy here.

If yours are particularly large, you might want to cut them in half first to ensure even cooking.

Cherry tomatoes – They can range in size from a marble up to a golf ball, but I’ve never met a cherry tomato I didn’t like.

Short pasta is easier to stir into the sauce and holds on to it better in various nooks and crannies. Try rigatoni, penne, shells, campanelle, ditalini, or rotini instead of long noodle like spaghetti or linguine.

Pasta – Any shape will work here, but short shapes are generally best.

In most cases, you barely even need to measure! Not counting oil, salt, or pepper, you only need six ingredients to get this stellar dinner on the table. By baking the tomatoes, that umami taste is concentrated and further heightened for an explosion of bold flavor.Ĭrowd-pleasing – Seriously, who doesn’t love pasta and cheese?! This is one that the whole family will love, including the pickiest eaters. It’s often associated with meats, but this plant-based source makes meals much richer and more satisfying. Umami bomb flavors – Tomatoes are an excellent source of umami, otherwise know as the fifth taste that makes everything savory and incredibly delicious. If you struggle to eat your greens, this is the best way to get your daily recommended allowance without hiding it.

FETA PASTA FULL

Veggie-packed – You won’t even notice you’re getting in a full pound of tomatoes and a generous serving of spinach with you noodles. You just need to stand by and watch the magic happen. Hands-off – Turn on the oven and you’re halfway done! This dish is so simple that it almost cooks itself. Why You’ll Love This Recipe for Vegan Feta Pasta Happily, that’s not the case! Thanks to incredible new dairy-free options on the market, everyone can enjoy vegan feta pasta that’s even better than the original inspiration. In fact, there were even feta shortages in some markets attributed to the social media craze.įor a dish that depends so heavily on cheese, you might think that vegans can’t join in on the fun. Add in a generous dose of garlic and basil, and you have a guaranteed recipe for success. Invented by Finnish food blogger Jenni Häyrinen in 2019, it took off as a viral hit during the height of the pandemic, right when everyone was hungry for something new and exciting to make at home.įeaturing cherry tomatoes that are baked until bursting right alongside a block of feta that melts in the oven to create a creamy sauce, the appeal of such an easy dish is universal. Ready to make some vegan feta tomato pasta? Even if you’re not on TikTok, you’ve probably come across this trending baked feta pasta recipe.

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