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.
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:
- I am Nut OK: Fetamorphosis.
- Strictly Roots: Beta Feta.
- Kinda Co: Greek Style.
- Plant Kitchen: Greek Style Cubes in Brine.
The feta I've used today is Plant Kitchen.
The recipe
Vegan "Feta" and Sun-dried Tomato Pasta
Ingredients
- 150 g pasta
- 1 tablespoon 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
More pasta dishes
More Italian inspired recipes
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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