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Bowl of vegan feta pasta topped with basil
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One-Pot "Baked" Feta Pasta

A variation of the viral social media Baked Feta Pasta, but easier—requiring only one pot and no baking needed!
Course Main Course
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 306kcal
Author Rachel

Equipment

  • Stovetop
  • Blender

Ingredients

Vegan feta:

  • 16 oz silken tofu *
  • ⅓ cup nutritional yeast
  • 3 tablespoons lemon juice or lime juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons garlic minced, or 1 tsp garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt

Pasta:

  • 8 oz whole wheat pasta **
  • 1 pint cherry tomatoes
  • 2 cups spinach or fresh package of basil (.5 oz)
  • red pepper flakes optional topping
US Customary - Metric

Instructions

  • Cook pasta according to package instructions. Drain and set aside. Save the pot for later.
  • Meanwhile, make the feta by combining all ingredients in a blender and blending until smooth. Set aside.
  • Using the same pot that the pasta cooked in, cook the tomatoes over medium heat for about 5 minutes, stirring frequently so that tomatoes don't burn. The tomatoes will start to shrivel and pop. Gently press down on them with the back of a large spoon to squeeze the juices out. You can even use the spoon to chop them in half if you want smaller tomatoes pieces. Add a little water to deglaze the pan and prevent the tomatoes from burning.
  • Add in the feta sauce and stir to heat through for a few minutes, reducing heat to a low simmer.
  • Stir in fresh spinach or basil and allow to cook until wilted, about 2-3 minutes.
  • Add the cooked pasta to the pot and stir to evenly distribute and cover with sauce. Enjoy!

Notes

*Want it soy-free? Swap the tofu for a cup of raw cashews. Soak in hot water for 30 minutes to soften before blending.
**For gluten-free, use a gluten-free pasta.
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for longer.

Nutrition

Calories: 306kcal | Carbohydrates: 54g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 617mg | Potassium: 774mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1996IU | Vitamin C: 36mg | Calcium: 103mg | Iron: 5mg