Yes, you can make the viral Tik Tok Pasta Recipe with vegan feta cheese! This Vegan Baked Feta Pasta is super easy to make and so good, you'll be licking your plate clean.
I'm going to have to be honest, this isn't my recipe idea. This is the baked feta pasta that became popular on Tik Tok and taken the internet by storm recently, but veganized.
You know, the one where you bake a block of feta cheese with grape or cherry tomatoes until the feta is melty and bubbly, and the tomatoes release their juices, and then mix it all together with cooked pasta and you have the easiest pasta dinner ever? That one, but veganized.
I 100% intended to try my Vegan Feta Cheese Recipe to make this baked feta pasta, but a few Vegan Blueberry readers got around to it before I had a chance to do so, and all said the feta cheese worked and the pasta came out amazing. That's right, instead of me testing this recipe multiple times to make sure it works, a few other people have made it and told me it was great!!
I finally got around to making vegan feta pasta, and it was fantastic! I added a few herbs and spices to the baking pan to make it extra flavorful, and I cooked the pasta in the Instant Pot... just to put a new spin on this recipe (because vegan feta wasn't enough, I guess).
Of course, you can just bake the feta with tomatoes and cook the pasta on the stove-top the traditional way. Either way is great!
Related recipe: Creamy Vegan Spinach and Artichoke Pasta
Ingredients
For the baked feta:
- 2 pints grape or cherry tomatoes (that's two 10-oz containers)
- 8-10 oz vegan feta cheese, brick (see notes below on what kind to use)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning (or use dried oregano)
- 1 teaspoon red pepper flakes, or less if you don't like spice
- ½ teaspoon ground black pepper
For the pasta:
- 10 oz uncooked spaghetti (a little more than half the box)
- ½ tablespoon salt
- Water to cover the pasta (or lots of extra water, if cooking on the stove-top)
- Optional fresh basil leaves for garnish
Related recipe: Ultra Creamy Vegan Stroganoff
What kind of vegan feta to use for baked feta pasta
I have only tried it with my vegan feta recipe. However, I've seen many people raving about making the pasta with Violife Just Like Feta block, which is delicious!! The main difference between my feta recipe and most store-bought ones is that my recipe is made with tofu, meaning that it doesn't completely melt when baked. Instead, it softens and remains creamy, which I think is perfect.
Violife, and many store-bought feta cheeses or Greek-style blocks of cheese are made with potato starch (or other starch), which means that they melt into a smoother, more liquid sauce when baked - the feta almost disappears into a liquid sauce.
I really like the texture of this pasta recipe made with my tofu vegan feta, but I can see how it would also taste fantastic with the Violife cheese. So try both and see which one you prefer! Either way it will taste delicious, it just might have a different texture!
If using my feta recipe, use a little more than half the batch. If using store-bought vegan feta, use the whole block.
Related recipe: Roasted Red Pepper Pasta Sauce
Instructions:
Bake the feta and tomatoes:
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Place the brick of feta cheese and the tomatoes in a 13 x 9 inch baking pan. Drizzle with olive oil, add the minced garlic, Italian seasoning, red pepper flakes, and black pepper.
Step 3: Bake at 400F for 30 minutes. The tomatoes will burst and release their juices, and the feta will get super soft.
Cook the pasta while the feta is baking:
You can cook pasta on the stove-top according to the package directions, drain it, and then continue with the "make the feta pasta" instructions below. Or be adventurous and try making pasta in the Instant Pot!
How to make spaghetti in the Instant Pot:
Step 1: Break the spaghetti in half (blasphemy, I know!). Layer the spaghetti in the Instant Pot in a small batches (see photo below). Add water to cover most of the spaghetti, but no need to cover all of it. DO NOT STIR, but gently press the spaghetti into the water so it gets wet. It's OK if it is not completely covered by water. Sprinkle salt all around.
Step 2: Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Manually do a quick release to release the pressure, then carefully drain the pasta water.
Make the feta pasta:
Once the pasta is done, stir the tomatoes and the feta together. It won't be a super smooth creamy sauce, but it will be so delicious! Combine with the drained pasta, stir, and garnish with fresh basil to serve.
If you make this vegan baked feta, or any other recipe from this blog, please take a picture and tag me on INSTAGRAM or FACEBOOK. I love seeing your creations!
Other vegan pasta recipes you will love:
- Creamy vegan stroganoff
- Easy vegan manicotti
- Vegan stuffed shells
- Vegan mac and cheese
- Vegan pesto
- Vegan Mexican pasta salad
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Baked Vegan Feta Pasta
Ingredients
For the baked feta:
- 2 pints grape or cherry tomatoes, (two 10-oz containers)
- 8-10 oz feta cheese, (see notes below on what kind to use)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning, or use dried oregano
- 1 teaspoon red pepper flakes, or less if you don't like spice
- ½ teaspoon ground black pepper
For the pasta:
- 10 oz uncooked spaghetti, (a little more than half the box)
- ½ tablespoon salt
- Water to cover the pasta
- Fresh basil leaves for garnish
Special equipment
- Large baking pan
Instructions
Bake the feta:
- Preheat the oven to 400 degrees Fahrenheit.
- Place the brick of feta cheese and the tomatoes in a 13 x 9 inch baking pan. Drizzle with olive oil, add the minced garlic Italian seasoning, red pepper flakes, and black pepper.
- Bake at 400F for 30 minutes. The tomatoes will release their juices, and the feta will get super soft and almost crumbly.
Cook the pasta while the feta is baking:
- Cook pasta on the stove-top according to the package directions, or make it in the Instant Pot:
- Break the spaghetti in half. Layer the spaghetti crisscrossed in the Instant Pot in a small batches. Add water to cover most of the spaghetti, but not all of it. DO NOT STIR, but gently press the spaghetti into the water so it gets wet. It's OK if it is not completely covered by water. Sprinkle salt all around.
- Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Manually do a quick release to release the pressure, then carefully drain the pasta water.
Make the feta pasta:
- Stir the tomatoes and the feta together in the baking pan to make a sauce. It won't be a super smooth creamy sauce, but it will be so delicious! Combine with the drained pasta, stir, and garnish with fresh basil to serve.
KS
This was quick and easy to make. Best of all, it’s delicious!! I’ll definitely be making it often! Thank you for making it simple for vegans to enjoy nutritious and tasty variations on popular dishes!
Kate
That's what I'm here for! Glad you enjoyed my vegan take on feta pasta.