Tomato Feta Elbow Pasta
A vegan, gluten-free version of the tomato feta pasta which has become an internet sensation, using healthy Chickapea elbow noodles. There’s a reason this recipe is so popular online at the moment, it is delicious. Try this fuss-free version of the original, for an easy and nutrient packed week night dinner.
Tomato Feta Elbow Pasta
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Course: Dinner
- Cuisine: American
- Servings: 6 people
Ingredients:
- 1 Package Chickapea Elbow noodles
- 2 Tbsp table salt (for boiling pasta)
- 1 block of vegan gluten-free feta cheese
- 4 cups of cherry tomatoes
- ¼ cup avocado oil
- ½ tsp salt
- 2 tsp garlic powder
- 1 Tbsp Italian seasoning
- 4 cup fresh baby spinach
- 2 cloves of garlic, minced
- Italian seasoning and finishing salt to taste
Instructions:
- Preheat the oven to 400°F
- Place the vegan feta cheese in the middle of a large oven-safe baking dish
- Add the tomatoes around the block of feta
- Pour the avocado oil over the cherry tomatoes and shake the dish back and forth to coat the tomatoes evenly
- Sprinkle the salt, garlic powder and Italian seasoning over the tomatoes and feta. Shake the dish back and forth again to evenly season the dish
- Bake the feta and tomatoes for 30 minutes or until the tomatoes burst in the oven
- Meanwhile, prepare the Chickapea Elbow pasta to package specifications (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add the pasta to the water and decrease the heat to maintain a gentle boil. Stir and cook the pasta for 6 minutes)
- Drain and rinse the pasta with warm water
- When the feta and tomatoes are done baking, remove them from the oven and immediately mix in the fresh baby spinach until it has wilted
- Stir the fresh garlic into the pasta
- Transfer the cooked pasta to the baking dish and toss the pasta and sauce to combine
- Plate each serving while still hot and top with desired amount of Italian seasoning and finishing salt
- Enjoy!
Recipe Notes:
- Cherry tomatoes are a must for this recipe and should not be substituted with regular tomatoes
- Violife vegan feta was used in this recipe
- Leftovers can be stored in an airtight container for 2-3 days