Mediterranean pasta with roasted tomatoes & vegan feta
This noodle dish lets the fresh flavors of tomatoes, olive tapenade, basil, and almond feta really shine. Make the olive tapenade and vegan feta ahead of time, and this becomes a quick weeknight meal.
Servings: 4 people
Preheat oven to 400 degrees.
Put halved grape tomatoes on baking sheet. Toss with a teaspoon of extra virgin olive oil, a pinch of dried oregano, dried basil, and salt. Spread the tomatoes evenly across the baking sheet. Bake for 20 minutes, stopping once to flip the tomatoes. Remove from oven and set aside. While the tomatoes are roasting, bring a pot of water to boil along with a generous pinch of salt. Once boiling, put the spaghetti into the pot of water. Boil for 7 to 9 minutes, until al dente. (Pasta cooking times vary. So be sure to check the package of your spaghetti, and follow their time guidelines.)Before draining the noodles, set aside some of the water from the pot. (I like to use a ladle to move a scoop full of pasta water to a bowl.)Drain the noodles and set aside.
During the last couple of minutes of cooking time on the tomatoes and spaghetti, bring a skillet to a medium heat. Add the remaining Tablespoon of extra virgin olive oil to the skillet, along with minced garlic. Saute a few minutes, until the garlic is fragrant.
Lower the heat on the skillet. Add the drained noodles and two Tablespoons of pasta water. Use a spatula to make sure the noodles get evenly coated with the garlic & pasta water.
Add the roasted tomatoes, olive tapenade, vegan feta cheese, another pinch of salt, and a dash of pepper. Evenly combine all of the ingredients with the pasta. Garnish with a handful of fresh chopped basil, and serve right away.
To make this dish gluten free, use your favorite gluten-free pasta instead of whole wheat spaghetti.
If you like more olive oil flavor & slickness, feel free to double or triple the amount sauteed with the garlic in the pan.
If you don't have olive tapenade, replace it with an equal amount of sliced olives instead. Castelvetrano or Kalamata work nicely here. If using store-bought tapenade, watch out for anchovies in the ingredients.
This dish is also nice with quartered marinated artichoke hearts.
Store any leftovers in a covered container in the refrigerator. It will keep for about four days. Reheat in the microwave or in a skillet on the stove with another drizzle of extra virgin olive oil.
Calories: 277kcal | Carbohydrates: 48g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 2mg