Baked Feta Pasta Veggies (Printable)

A wholesome dish featuring baked feta, roasted vegetables, and whole-grain pasta for a vibrant meal.

# 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

# How To Make It:

01 - Heat oven to 400°F (200°C).
02 - Place cherry tomatoes, zucchini, red bell pepper, and red onion in a large baking dish. Drizzle with olive oil, sprinkle with oregano, crushed red pepper flakes (if using), salt, and pepper; toss to coat evenly.
03 - Place the feta block in the center of the vegetables and drizzle with a little olive oil.
04 - Roast for 25 to 30 minutes until vegetables are caramelized and feta is soft and golden.
05 - Meanwhile, cook whole-grain pasta in salted boiling water as per package instructions. Reserve ½ cup pasta water, then drain.
06 - Remove baking dish from oven, add minced garlic, gently mash feta, and stir to combine into a creamy sauce.
07 - Add the cooked pasta and a splash of reserved pasta water to the baking dish. Toss until pasta is coated in the creamy sauce.
08 - Serve immediately garnished with fresh basil leaves.

# Expert Advice:

01 -
  • One dish, zero stress—everything roasts together while you handle the pasta, and there's something deeply relaxing about that simplicity.
  • Those caramelized vegetables taste like they took hours, but they're honestly done before you finish your first cup of tea.
  • The feta doesn't just sit there pretending to be creamy; it actually becomes the sauce, creating something that tastes indulgent without the guilt.
02 -
  • The pasta water isn't just a backup plan—it's essential for turning dry crumbled feta into actual silky sauce, so don't feel weird about using it.
  • Cutting your vegetables to roughly the same size is the difference between everything finishing at once and some pieces turning to mush while others barely soften.
03 -
  • Don't skip reserving the pasta water—those starchy few splashes are what transform this from a pasta-with-stuff into an actually creamy dish.
  • If your feta isn't creaming together nicely, it might not have roasted long enough; give it another few minutes and you'll see the difference.
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