Vegan Feta Pasta Deluxe

Prep 10 min·Cook 30 min·4 Servings·VEGAN·520 kcal

Ingredients

150 g (5.3 oz.) date tomatoes
2-3 Tbsp black olives
1-2 garlic cloves
1 shallot
2 Tbsp sun-dried tomatoes
2 Tbsp capers
200 g (7 oz.) vegan feta
2 Tbsp pine nuts
1 Tbsp olive oil from the sun-dried tomatoes
pinch of salt & pepper
1 tsp Italian herbs
fresh basil
300 g (10.5 oz.) mezze rigatoni

Equipment: Baking oven, Baking dish

Instructions

1.Preheat the oven to 200 °C (392°F)
2.Wash and quarter the tomatoes – put them in a baking dish
3.Halve the olives and add them
4.Finely chop the shallot and garlic
5.Chop up the sun-dried tomatoes
6.Spread everything out in the baking dish
7.Place the vegan feta in the middle
8.Add the oil, herbs and spices
9.Sprinkle the pine nuts on top
10.Bake for 30 minutes
11.In the meantime, cook the pasta according to the package instructions
12.Take the baking dish out of the oven, add the cooked pasta and mix well
13.Serve with fresh basil and, if you like, more toasted pine nuts.

Notes

Tip from my kitchen: use a firm vegan block feta – it melts into a creamy sauce in the oven. Short ridged pasta shapes catch the sauce best. Stir in a splash of pasta water when combining, so everything turns lovely and silky. Leftovers keep for 2–3 days and reheat creamily with a splash of water. If you like, add spinach, zucchini or white beans.

Nutrition per serving: 520 kcal