Veggie Pasta with Feta

This roasted veggie pasta with feta transforms simple ingredients into a vibrant, flavorful meal that's perfect for busy weeknights. The combination of baked feta and caramelized vegetables creates a deliciously creamy sauce that coats every bite of pasta.

I first made this recipe when I needed something quick and satisfying after a long workday. My family devoured it so quickly that it instantly became our go to meal for those evenings when we want something homemade but don't have hours to spend in the kitchen.

Ingredients

• Fusilli pasta: Provides the perfect shape for catching all the flavorful bits of vegetables and cheese. The spiral shape holds sauce beautifully
• Block of feta cheese: The star ingredient that creates a creamy tangy sauce as it melts
• Cherry tomatoes: Burst in the oven releasing sweet juices that help create the sauce
• Red onion: Adds a slightly sweet flavor when roasted and beautiful purple color
• Zucchini: Adds nutritional value and absorbs the flavors while roasting
• Orange bell pepper: Brings sweetness and bright color to the dish
• Olive oil: Helps the vegetables roast properly and prevents sticking
• Kosher salt: Enhances all the flavors in the dish; use it generously in your pasta water
• Black pepper: Adds a subtle spice that complements the tangy feta
• Fresh lemon juice: Brightens the entire dish with acidity that balances the creamy cheese
• Baby arugula: Adds a peppery freshness and beautiful green color when wilted into the hot pasta

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 400 degrees F and allow it to fully preheat while you prepare the vegetables. The high temperature is essential for getting good caramelization on the vegetables and helping the tomatoes burst properly.

Prepare the Vegetables and Feta:

Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Place the whole block of feta in the center of the sheet and arrange all your chopped vegetables around it. Drizzle everything with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt making sure the vegetables are evenly coated. The oil helps the vegetables roast instead of steam.

Roast to Perfection:

Bake everything for 15 minutes or until you can see the tomatoes have burst their skins and released their juices. The feta should look slightly softened and the edges of the vegetables should show some browning. If needed you can broil for 1 minute at the end for extra caramelization.

Cook the Pasta:

While the vegetables are roasting cook your pasta in very salty water. The water should taste like the sea this seasons the pasta from within. Cook until just al dente as the pasta will continue to absorb liquid when mixed with the hot vegetables. Reserve a cup of pasta water before draining in case you need to loosen the sauce later.

Combine Everything:

In a large bowl add the hot pasta and the baked feta. Stir well to coat the pasta with the creamy cheese it will melt and create a luscious sauce. Then add the roasted vegetables with any juices from the pan the remaining olive oil salt pepper and lemon juice. Gently fold in the fresh arugula which will wilt slightly from the heat of the pasta.

Serve and Store:

Enjoy immediately while hot and creamy. The pasta stores beautifully in the refrigerator for up to 4 days making it perfect for meal prep and leftovers. The flavors actually continue to develop overnight.

Save

The magic of this dish really happens when the hot pasta hits the roasted feta. I discovered that letting the cheese sit for about a minute before stirring creates the creamiest texture. My daughter who normally picks vegetables out of everything actually requests this dish regularly which feels like a major parenting win.

Make It Your Own

This recipe welcomes creativity with open arms. Try adding a handful of fresh herbs like basil or oregano just before serving. For protein add grilled chicken strips or cannellini beans. You can even swap the feta for goat cheese or brie for a different flavor profile. The key is keeping the proportion of pasta to vegetables to cheese similar for the best texture and flavor balance.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta may absorb more moisture as it sits so when reheating add a splash of olive oil or water to loosen the sauce. For best results reheat gently in a skillet rather than the microwave to preserve the texture of the vegetables and prevent the pasta from becoming mushy.

Serving Suggestions

Serve this vibrant pasta as a main dish with a simple side salad and crusty bread for soaking up any remaining sauce. For a complete dinner party menu pair it with a light appetizer like bruschetta and finish with a simple dessert like lemon sorbet. This dish also works beautifully as a side to grilled fish or chicken for a more protein heavy meal.

Recipe FAQs

→ Can I use different vegetables in this pasta dish?

Absolutely! While the recipe calls for cherry tomatoes, zucchini, red onion, and bell pepper, you can substitute with whatever vegetables you have on hand. Eggplant, mushrooms, broccoli, or asparagus would all work beautifully. Just keep in mind that different vegetables have different roasting times, so you may need to adjust accordingly.

→ What can I substitute for feta cheese?

If you're not a fan of feta, you could use goat cheese for a similar tangy flavor profile. For a milder option, try fresh mozzarella. If you're avoiding dairy altogether, a firm tofu seasoned with nutritional yeast and lemon juice can provide a similar texture and savory quality.

→ Is this pasta dish good as leftovers?

Yes! This dish stores well in the refrigerator for up to 4 days. The flavors actually continue to develop, making it excellent for meal prep. When reheating, add a splash of water or olive oil to refresh the pasta, and consider adding fresh arugula after reheating rather than before.

→ What type of pasta works best for this dish?

The recipe recommends fusilli or other chunky pasta shapes, which are ideal because their twists and crevices capture the vegetables and cheese. Other excellent options include penne, farfalle (bow ties), orecchiette, or rotini. Pasta with texture works better than smooth pasta like spaghetti.

→ Can I make this dish ahead of time for a dinner party?

Yes, this is a great make-ahead dish. You can roast the vegetables and feta up to a day in advance and keep refrigerated. Cook the pasta just before serving, then toss everything together with the lemon juice and arugula. If serving for a party, you might want to slightly undercook the pasta so it doesn't become too soft when mixed with the warm ingredients.

→ How can I make this dish spicier?

To add heat, consider adding red pepper flakes when tossing the final dish together. You could also roast a jalapeño or other hot pepper along with the vegetables, or add a dash of your favorite hot sauce. Another option is to include a teaspoon of harissa paste when mixing for a more complex, smoky heat.