This easy veggie pasta is a perfect weeknight meal! It features colorful veggies, pasta, and a creamy baked feta that melts wonderfully to make everything taste amazing.
Honestly, who doesn’t love a dish that looks as good as it tastes? I love tossing in whatever veggies I have on hand. Plus, it’s such a breeze to whip up – dinner is ready in no time!
Key Ingredients & Substitutions
Pasta: Rigatoni or penne works well for this dish, but feel free to use your favorite pasta shape! If you’re gluten-free, look for a gluten-free pasta like chickpea or brown rice pasta.
Feta Cheese: The star ingredient! For a plant-based option, try using a vegan feta. It won’t melt the same, but it will still add a nice tangy flavor.
Cherry Tomatoes: These guys add sweetness. If out of season, canned diced tomatoes can work too—just drain them well. You can also use bell peppers or sun-dried tomatoes for a different twist.
Zucchini: Fresh zucchini gives the dish a nice crunch. If you don’t have zucchini, feel free to swap in other veggies like bell peppers, spinach, or asparagus!
Fresh Basil: Adds a lovely aroma and flavor. If basil isn’t available, fresh parsley can make a nice substitute. Dried herbs work too, but use just a pinch since they can be stronger.
How Do You Get the Creamy Sauce Just Right?
Achieving that perfect creamy sauce with the baked feta and veggies is key! The secret lies in how you combine everything after baking. Here’s how to nail it:
- After your feta and veggies are baked, take a fork and mash them together until smooth. This creates a delightful base.
- If the sauce seems thick, gradually stir in some reserved pasta water, doing it a little at a time. This helps loosen up the sauce without making it soupy.
- Toss in the cooked pasta while it’s hot—it’ll absorb some of that creamy goodness and make each bite delicious!
Remember, taste your sauce and adjust the seasoning to your liking before serving for the best flavor.
Easy Veggie Pasta With Cheesy Baked Feta
Ingredients You’ll Need:
For the Pasta:
- 8 oz rigatoni or penne pasta
For the Cheesy Baked Feta:
- 1 block (about 8 oz) feta cheese
- 2 cups cherry tomatoes, halved
- 2 medium zucchini, sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil, divided
- Salt and fresh ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional for heat)
For Garnish:
- 1/2 cup fresh basil leaves, roughly chopped (plus extra for garnish)
- 1/4 cup reserved pasta cooking water (if needed for creaminess)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and about 30-35 minutes for cooking, giving you a total of approximately 45 minutes from start to finish. Perfect for a quick but satisfying dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Getting it nice and hot will help the feta and veggies bake beautifully.
2. Prepare the Baking Dish:
In a baking dish, place the feta cheese block in the center. Surround it with the halved cherry tomatoes, sliced zucchini, and minced garlic. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, and red pepper flakes if you’d like a little kick. Toss everything gently to ensure an even mix.
3. Bake:
Pop the baking dish into the oven and bake for about 25-30 minutes. You want the feta to be soft and the tomatoes to burst and caramelize. It’s the secret to that creamy deliciousness!
4. Cook the Pasta:
While everything is baking, bring a pot of salted water to a boil. Cook the pasta according to the package instructions until it’s al dente. Make sure to reserve about 1/4 cup of the pasta cooking water before draining the rest of the water. This will help you adjust the sauce later!
5. Mash the Feta and Tomatoes:
Once the baking is done, take out the dish carefully. Use a fork to mash the melted feta and burst tomatoes together until you have a creamy sauce. It should be luscious and aromatic!
6. Combine Pasta and Sauce:
Now, add the cooked pasta directly into the baking dish with the creamy feta and roasted veggies. If the mixture seems too thick, gradually add in a bit of the reserved pasta cooking water until you reach the desired creaminess.
7. Add Fresh Ingredients:
Drizzle the remaining tablespoon of olive oil over the pasta, and toss in the fresh basil leaves. Give everything a good stir to mix it all up!
8. Taste and Adjust:
Before serving, taste your dish and adjust the seasoning with more salt and pepper if needed. You want it just right!
9. Serve and Enjoy!
Serve warm and garnish with extra fresh basil and a sprinkle of cracked black pepper for an added touch. This dish is not only delicious but it’s also colorful and inviting. Enjoy your comforting, creamy, veggie-packed pasta!
Frequently Asked Questions
Can I Use a Different Type of Cheese?
Absolutely! If feta isn’t your favorite, you can substitute it with goat cheese or ricotta for a different flavor. Just keep in mind that the texture and creaminess will vary slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove while adding a splash of olive oil or a little reserved pasta water to help restore creaminess.
Can I Add More Vegetables?
Definitely! This recipe is very versatile. Feel free to add other veggies like bell peppers, spinach, or mushrooms. Just adjust the cooking time as needed, especially for veggies that take longer to soften.
Is This Recipe Vegan-Friendly?
To make this dish vegan, substitute the feta cheese with a non-dairy version or omit it altogether, and use a plant-based pasta. You might also want to add some nutritional yeast for a cheesy flavor!
