While the feta pasta craze has died down, I'm still kind of obsessed with it and I have zero shame about that. I've got 3 other vegan recipes on this blog post for feta pasta and I'm sure there are many more to come after this one off.
I recently bought a ton of lemons and limes in order to force myself to break out of my shell and use them in more recipes. Of course I went right to thinking of current food trends and even though feta pasta is not as current anymore, my brain went right to pasta. Hearts of palm really lends well to this lemony pasta dish and I promise you, you'll want to add it in!
This works well as a cold dish, too. Eat it right after making it or set it in the fridge for the next day. It's up to you!
Cooking time: 30 minutes
- 1 block of vegan feta
- 4 servings of pasta of your choosing
- 10 cloves of garlic, sliced
- 30 cherry tomatoes
- 14 oz can of hearts of palm
- 1 bunch of fresh flat leaf parsley
- 1/4 cup of sundried tomatoes in oil, sliced
- juice of one lemon
- 2 tbsp nutritional yeast
- 1 tbsp dried basil
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Pre-heat oven to 350 degrees. Start the water for your pasta and cook as directed.
Add cherry tomatoes to baking dish and bake for 10 minutes.
Add garlic, sundried tomatoes, and feta block to baking dish and bake again for 25 minutes.
Pop the tomatoes (I just press down on them with my wooden spoon or spatula, whatever I'm using to stir everything), add hearts of palm, nutritional yeast, parsley, dried basil, black pepper, and red pepper flakes then stir well to combine.
Add your pasta in while everything is still hot and let it get nice and coated. I recommend adding more seasoning to taste here.
Squeeze your lemon juice into the dish, mix, and serve right away!