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!
- 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 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 8 oz whole wheat pasta **
- 1 pint cherry tomatoes
- 2 cups spinach or fresh package of basil (.5 oz)
- red pepper flakes optional topping
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!
*Want it nut-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.
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