Description

Roasted Vegetable Pasta with Feta (plant-based) is a vibrant and hearty meal featuring colorful roasted vegetables, savory herbs, and creamy plant-based feta. The dish is brought together by a natural gelling agent sauce made from vegetable broth and tomato paste (natural), creating a smooth and luscious texture. Perfect for simple weeknight dinners or impressing guests, this recipe offers a balanced medley of flavors and textures that is both comforting and elegant.

Ingredients

Scale

Vegetables

1 bell pepper, chopped into bite-sized pieces
1 zucchini, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
1 red onion, chopped into bite-sized pieces
2 cloves garlic (natural), minced

Pasta & Cheese

8 oz penne or fusilli pasta (or gluten-free alternative)
1 cup feta (plant-based), crumbled

Sauce & Seasonings

2 tablespoons olive oil (natural), plus extra for roasting and sautéing
1 tablespoon tomato paste (natural)
1 cup vegetable broth
1 teaspoon vegetarian Worcestershire sauce (natural)
1 teaspoon natural gelling agent dissolved in 2 tablespoons water
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon chili flakes (optional)

Herbs & Garnishes

Fresh basil leaves
Fresh oregano leaves

Instructions

Prepare and Roast the Vegetables: Preheat oven to 425°F (220°C). Toss chopped bell peppers, zucchini, cherry tomatoes, and red onions with olive oil (natural), minced garlic (natural), sea salt, black pepper, and chili flakes. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through for even caramelization.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and save one cup of pasta water for later.
Create the Natural Gelling Agent Sauce: Heat a drizzle of olive oil (natural) in a skillet over medium heat. Add tomato paste (natural) and minced garlic (natural) and sauté until fragrant, about 2 minutes. Stir in vegetable broth and vegetarian Worcestershire sauce (natural). Whisk in the dissolved natural gelling agent and simmer for 5-7 minutes until slightly thickened.
Combine Pasta, Vegetables, and Sauce: Add roasted vegetables and cooked pasta to the skillet with the sauce. Toss gently to coat evenly. Add reserved pasta water gradually if the mixture is too dry. Adjust seasoning with salt and pepper to taste.
Finish with Feta (Plant-Based) and Fresh Herbs: Remove from heat and sprinkle crumbled feta (plant-based) on top. Toss lightly to combine or leave some feta uncovered for presentation. Garnish with fresh basil and oregano leaves before serving.

Notes

Choose fresh, seasonal vegetables for the best flavor and texture.
Do not overcrowd the baking sheet while roasting to avoid steaming the veggies.
Use high-quality olive oil (natural) for optimal flavor.
Add the natural gelling agent slowly to prevent lumps in the sauce.
Reserve some pasta water to adjust sauce consistency without diluting flavor.
Serve immediately to enjoy the contrast of hot pasta and cool, creamy feta (plant-based).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6 g
Sodium: 450 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 0 mg

Keywords: roasted vegetable pasta, plant-based feta, gluten free pasta, natural gelling agent sauce, vegan pasta, healthy dinner