Dairy Free Baked Feta Pasta
This cozy pasta dish delivers a smooth, satisfying dinner with plenty of flavor. It is simple enough for weeknights and special enough to share.
Equipment
- 9x13-inch baking dish
Ingredients
- 2 pints Cherry Tomatoes
- 7 oz Dairy Free Feta Block
- 1/3 cup Olive Oil
- 4 cloves Garlic, minced
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 10 oz Rigatoni Pasta
- 1/4 cup Fresh Basil, chopped
Instructions
- Preheat the oven to 400 F. Add the cherry tomatoes to a 9x13 inch baking dish and toss with most of the olive oil, the salt and the black pepper.
- Place the dairy free feta block in the center of the dish, push the tomatoes around it, and drizzle the remaining olive oil over the top of the feta.
- Bake for 30-35 minutes until the tomatoes have burst and the feta is very soft with golden edges.
- While the dish bakes, cook the rigatoni in salted boiling water until al dente. Reserve 3/4 cup of the pasta water before draining.
- As soon as the dish comes out of the oven, stir the garlic and red pepper flakes into the hot tomatoes and feta. Mash everything together with a fork until it turns into a creamy sauce.
- Add the rigatoni and a splash of the reserved pasta water, tossing until the sauce is glossy and coats the pasta. Top with fresh basil and serve immediately.
Nutrition
Serving: 1servingCalories: 569kcalCarbohydrates: 61gProtein: 10gFat: 31g