Feta-Garlic Farfalle Pasta
This plant-based and vegan-friendly feta-garlic farfalle pasta is bursting with flavor. This recipe can be made free from coconut, dairy, gluten, grains, nuts, and soy, and with a few minor tweaks, it can even be whole-food plant-based. It takes about 10 minutes to prepare, 40 minutes to cook and makes approximately six servings.
Servings
Ingredients
- 1/2 cup oil of choice (I use Madhava’s Organic Extra Virgin Olive Oil)
- 8 oz. plant-based feta cheese
- 2 pints of grape tomatoes
- 12 - 16 oz. broccoli florets (frozen or fresh)
- 1/2 - 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/4 - 1/2 tsp. red pepper flakes
- 6 - 8 cloves of garlic (minced)
- Farfalle pasta (I use Jovial’s Gluten-Free Farfalle Pasta)
Instructions
- Preheat the oven to 400ºF. As the oven is preheating, grease a 9x13-inch baking pan with oil before adding the feta cheese to the middle of the pan. If the cheese has liquid, you can add that for extra flavor.
- Add the grape tomatoes and broccoli to the pan, surrounding the feta block (not on top). You can cut the grape tomatoes in half, but we don’t.
- Add the remaining ingredients except the pasta (start with the smallest measurements and add more depending on your preference). Mix everything, but keep the feta in the middle of the pan.
- Once the oven has reached the desired temperature, bake for 40 minutes on the middle rack.
- As that bakes, make the pasta per package instructions.
- When everything is done cooking, add the pasta to the baking dish and stir well to combine all the flavors. I like serving this with a side of feta-pesto garlic bread.
Notes
- To make whole-food plant-based, you can make your own feta cheese (recipe coming soon).
- If you wish to omit the oil, swap the oil 1:1 with vegetable broth. (I haven’t tried this method, so if you do, let us know how it goes.)
