27 July 2022

Whipped Vegan Feta Pasta

Roasted peppers and herby tomatoes tossed through rigatoni and a tangy whipped vegan feta, finished with a pesto drizzle, a kick of dried chilli and torn fragrant basil - it's the ultimate summer pasta sharer!


SERVES:    2-4 PEOPLE        |        PREP TIME:    20 MINS        |    COOK TIME:    30 MINS


500g coloured cherry & plum tomatoes

1 red pepper, de-seeded & sliced

1 yellow pepper, de-seeded & sliced

2 tbsp olive oil

1 tsp dried basil

Sea salt flakes


70g of vegan feta cheese

1/2 cup vegan plain yoghurt

4 cloves garlic, minced

Zest & juice half a lemon

Sea salt flakes

Black pepper  

250g rigatoni

Fresh basil leaves

Dried chilli flakes

Vegan red pesto


1. Pre-heat the oven to 180 degrees celsius. Place the cherry tomatoes and sliced peppers in a large baking dish, drizzle over the olive oil and sprinkle in the basil flakes and a good pinch of sea salt. Mix to combine, then place in the oven to roast for 30-35 minutes.

2. Meanwhile, make the Whipped Vegan Feta by placing the vegan feta cheese, vegan yoghurt, minced garlic, lemon zest and juice, salt and pepper into a food processor and blend until smooth and creamy.

3. Around 10 minutes before the roasted vegetables are done, place a large pan of boiling, salted water on to boil, then add in the pasta, stir once and allow to cook for 8-10 minutes until al dente.

4. Remove the roasted vegetables from the oven, make an open section in the centre and add in the Whipped Vegan Feta. Tear over a small handful of fresh basil, add in the pasta and turn it through lightly.

5. Serve the Whipped Feta Pasta with a drizzle of vegan red pesto on top and some more fresh basil.


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