So I’ve been seeing this Baked Feta & Cherry Tomato Pasta recipe EVERYWHERE on IG (probably like you all have too!). (And yes, I know this viral sensation started on TikTok but my computer software developer husband wouldn’t let me join! LOL!)

I had zero interest in making it because I don’t like feta cheese. But I got these GORGEOUS cherry tomatoes from Frecker Farms. My 4 year old usually eats them before I get a chance to make anything with them (like my Pasta Alla Checca), but I decided to try something different. I’m not sure what made me give in. I avoided vegan feta since I never liked regular feta. But I really do love all (non-spicy) vegan cheese, so I gave it a try.

My additions: I chopped up a few cloves of garlic, added Frecker Farms organic spinach (because I didn’t have fresh basil, and because I think spinach makes everything better, lol!) and after taking it out of the oven at the end, I added nooch & hemp seeds. I meant to add oregano, salt & pepper, but totally got distracted.

HOLY SMOKES, you guys! It was AMAZING!!!!! Like SO, SO good! All of my kids devoured it. We didn’t have a morsel left of it! (And I make a lot since we are 5 people and I like to have leftovers!)

Will definitely be making this again! So EASY, and tasty!

PS – This would make an amazing V-Day dinner. Just add a side veggie, a bottle of Prosecco and some strawberries for dessert 😉

Baked Feta Pasta (Vegan & Gluten Free)

Serves 4-5

Ingredients

• 1 block vegan feta (I used Violife)
• About 1 – 1½ pints organic cherry tomatoes
• 4-5 cloves garlic, minced
• 3-4 tbsp organic olive oil (I just eyeballed it!)
• Handful fresh spinach or basil
• 1-2 tsp fresh parsley, chopped
• 10 oz gluten free pasta (I used Andean Dream fusilli)
• * OPTIONAL: salt, pepper, oregano (I forgot to add these and it was STILL amazing! So maybe less IS more, in this recipe?) 🙂

Directions

1. Preheat oven to 400°F
2. Put tomatoes in a 9×13″ baking dish
3. Add the vegan feta block in the center
4. Add minced garlic
5. Drizzle with olive oil
6. Add spinach
7. Bake for 20-25 minutes, until tomatoes start to burst
8. While baking, prepare the pasta per instructions
9. When the tomatoes are done, remove dish and stir/mash the feta and tomatoes
10. Add parsley and stir (Optional: add basil or more fresh spinach)
11. Add cooked pasta and give everything a toss
12. Enjoy!

Tools Used

• Pyrex baking dish
• Cutting board

* Note: I meant to add some salt, pepper & oregano since I thought it might round out the flavor. I forgot, but it turned out totally delicious regardless. Let me know if you try it that way, and what you think! (should I add it in next time?)