Okay, I know, I know. It's been done to death. I can't help it! I'm obsessed with this. If you're following me on Instagram (which you should be), I've posted two of these recipes already. I did modify them based on making this for the 3rd, 4th, 294829th times, though, so make sure you save this recipe!
I've tried both the Violife feta (which can be found most anywhere now, but I bought at Wegmans) and the Esti feta (which I've only found in person at ShopRite - in the gourmet cheese section, not with the other vegan cheeses), but haven't tried making my own vegan feta yet. I've seen a few recipes with it and the texture just doesn't look as creamy and I gotta admit, I really want that creaminess. Both vegan feta brands work pretty well, but I favor the Violife just a bit more! It just has a better sauce consistency. If you're fine with using oil, I recommend adding a tablespoon or two, if you use Esti.
You can add whatever you want to this pasta, honestly. Fresh herbs, dried herbs, some vegan parmesan, extra veggies, vegan sausage, whatever you want! Feel free to replace the cherry tomatoes with grape tomatoes or the spinach with kale. It's up to you! This dish is super customizable and seriously always fantastic.
I know everyone usually adds a lot of oil to these recipes, but honestly, I haven't used oil in a single one of my recipes and its been AMAZING. Up to you if you'd like to add oil, but trust me that it doesn't need it.
Basic recipe
- 1 block of vegan feta
- 4 servings of pasta of your choosing
- 10 cloves of garlic, sliced
- 30 cherry tomatoes
- 3 cups of spinach, chopped
- 2 tbsp nutritional yeast
- 2 tbsp parsley
- 1 tbsp basil
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Balsamic
- 1 block of vegan feta
- 4 servings of pasta of your choosing
- 10 cloves of garlic, sliced
- 30 cherry tomatoes
- 3 cups of spinach, chopped
- 2 tbsp balsamic vinegar
- 2 tbsp nutritional yeast
- 2 tbsp parsley
- 1 tbsp basil
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Rose Feta
- 1 block of vegan feta
- 4 servings of pasta of your choosing
- 10 cloves of garlic, sliced
- 30 cherry tomatoes
- 3 cups of spinach, chopped
- 2 cups of tomato sauce
- 2 tbsp nutritional yeast
- 2 tbsp parsley
- 1 tbsp basil
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Preheat oven to 350 degrees. Start the water for your pasta and cook as directed.
Get an oven safe dish, add your tomatoes and sliced garlic. This goes into the oven for 10 minutes.
Add your feta, making sure it's touching the bottom of the dish, and seasonings (except for nutritional yeast) and put back into the oven 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 nutritional yeast and spinach, 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.