Description
An easy plant-based recipe made with seasonal ingredients. This vegan baked feta & peach pasta is creamy, tangy, and subtly sweet.
Ingredients
Scale
- 7 oz. Vegan Feta Cheese (We Used Violife)
- 2 Pints Cherry Tomatoes
- 2 Fresh Peaches (Chopped)
- 3 Cloves Garlic (Chopped)
- 2–3 Tbsp Olive Oil
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1/2 tsp Crushed Red Pepper (Optional)
- 1/4 tsp Black Pepper
- 8 oz. Dry Pasta (We Used Penne)
- ¼ Cup Fresh Basil (Roughly Chopped, Garnish)
- ¼ Cup Kalamata Olives (Pits Removed and Sliced, Garnish)
Instructions
- Preheat the oven to 400° F.
- In a medium sized baking dish, add the tomatoes, peaches and garlic. Drizzle with the olive oil and stir to coat evenly.
- Place the brick of feta in the center of the mixture. Season with the dried herbs and spices.
- Place in the oven for 30 minutes. Then, turn up the temperature to 450°F and bake for an additional 10 minutes.
- While the sauce cooks, prepare your pasta as per the directions on the box. Set aside.
- When the sauce is done, remove it from the oven and give it a gentle stir.
- Add the cooked drained pasta to the sauce dish and stir to incorporate. Garnish with fresh basil and chopped Kalamata olives, if desired. Serve immediately and enjoy!
- Leftover pasta can be refrigerated in an airtight container for up to 3 days. See tip listed above for further reheating instructions.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Baked Feta & Peach Pasta, Summer Vegan Baked Feta Recipe