Vegan “Feta” and Sun-dried Tomato Pasta

Vegan “Feta” and Sun-dried Tomato Pasta

This Vegan “Feta” and Sun-dried Tomato Pasta is both sweet and salty and just tastes like summer! Get the recipe below.

Quick and easy pasta

This Vegan “Feta” and Sun-dried Tomato Pasta is a delicious and easy to make dish that is perfect for lunch or as a quick weeknight dinner.

It’s filled with the salty tang of vegan feta and the intense flavour of sun-dried tomatoes. Black olives finish the dish off perfectly.

You can use any pasta shape you wish for this recipe but I recommend pasta shapes like fusilli, gemelli, torchio or cavatappi as I find the sauce clings to them really well.

Vegan Feta and Sun-dried Tomato Pasta

Sun-dried tomatoes

This recipe is a real celebration of the humble tomato. Pasta is just the vehicle for delivering tomatoes straight into your stomach!

I love tomatoes and I don’t think there’s anything better than a tomato grown in the height of summer. There’s something about them being drenched in sunshine which makes them taste just like sunshine! Don’t you think?

Of course sun-dried tomatoes have the same vibrant flavour but super concentrated.

‘This vegan sun-dried tomato pasta dish is sweet from the tomatoes and salty from the feta. It tastes just like a warm summer’s day.

Vegan “Feta”

Just because you’re vegan doesn’t mean you have to miss out on cheesey pasta recipes. There are some fantastic vegan feta alternatives currently on the market:

The feta I’ve used today is Plant Kitchen.

Vegan Feta and Sun-dried Tomato Pasta

The recipe

Vegan Feta and Sun-dried Tomato Pasta

Vegan “Feta” and Sun-dried Tomato Pasta

This Vegan "Feta" and Sun-dried Tomato Pasta is both sweet and salty and just tastes like a warm summer's day.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, lunch
Cuisine Italian
Servings 2 people
Calories 638.54 kcal

Ingredients
  

  • 150 g pasta
  • 1 tbsp olive oil
  • 0.5 small onion diced
  • 1 clove garlic minced
  • 200 g vine-ripened tomatoes quartered
  • 8 sun-dried tomatoes drained and roughly chopped
  • 50 g olives pitted and halved
  • 200 g vegan feta diced
  • cracked black pepper

Instructions
 

  • In a pan, heat the olive oil then add the finely diced onion and minced garlic. Cook for 8 – 10 minutes or until translucent.
  • Add your pasta to a large pan of boiling water and cook for 10 minutes or as long as the packet says.
  • In the meantime add the tomatoes and olives to the onion and garlic and cook for another 5 – 8 minutes or until the tomatoes begin to break down.
  • Drain the pasta and combine with the vegetables.
  • Add the feta and season with the cracked black pepper.

Nutrition

Calories: 638.54kcalCarbohydrates: 74.58gProtein: 33.76gFat: 24.93gSaturated Fat: 8.89gPolyunsaturated Fat: 1.67gMonounsaturated Fat: 8.14gCholesterol: 53.57mgSodium: 1302.01mgPotassium: 720.78mgFiber: 5.74gSugar: 12.11gVitamin A: 1001.65IUVitamin C: 18.6mgCalcium: 54.36mgIron: 2.19mg
Keyword cherry tomatoes, olives, sundried tomato, vegan feta, vine tomatoes
Tried this recipe?Let us know how it was!

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For the full range of recipes on the blog that have been inspired by the ingredients and flavours of Italy, check out my Italian recipes archive.



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