clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baking dish of vegan feta pasta

Vegan Baked Feta Pasta

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 8 cups 1x
  • Diet: Vegan


Easy and quick, this delicious Vegan Baked Feta Pasta is the perfect weeknight dinner. It’s cheesy and gooey with my homemade vegan feta.


Units Scale
  • 1 block homemade vegan feta or store bought (see note 2)
  • 1 cup vegan white wine or vegetable broth
  • 2 cups cherry or grape tomatoes
  • 3-5 cloves garlic
  • 1/2 cup pitted Kalamata olives, sliced
  • 12 oz pasta of choice (use gluten-free to make this recipe GF)
  • Fresh basil


  • Preheat the oven: Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). 
  • Add things: Grab a 9 x 13 (or similar) baking dish and add your rinsed cherry or grape tomatoes to the bottom. Pour the white wine or vegetable broth on top.
  • Add the cheese: Plunk the vegan feta block on top. If using a store bought vegan cheese, feel free to season. If using my homemade vegan feta you probably don’t need any extra seasoning.
  • Add more things: Take your peeled garlic cloves and sprinkle them around the vegan feta block. If they’re large, slice them in half first.
  • Bake: Bake the feta & tomatoes for about 30 - 35 minutes until it has lightly brown and the tomatoes have blistered. While that’s baking, cook 12 oz pasta (about 3 dry cups) on the stovetop according to package instructions. Drain when finished. Slice the olives while you wait. Also, if your basil leaves are large you can chop them, or chiffonade them which means you can roll up a few leaves stacked on top of each other and thinly slice them. My basil leaves were small so I left them whole.
  • Mash it up: When the feta is done baking, remove the dish from the oven. Use a fork or the back of a wooden spoon to first pop all of the blistered tomatoes, mash the garlic a bit (you may choose to remove it and mash it in a small bowl if you want to really mash it up, but I left a few little chunks), and then mash the feta. Stir the whole thing around until well mixed, then add in your drained pasta and mix well again.
  • Finish and enjoy: Now sprinkle in your olives, stir lightly, and sprinkle the basil on top. Done! Serve up and enjoy.
  • Store: Refrigerate leftovers in an airtight container for up to 5 days.


  • Note 1: The origin of the dish this recipe is derived from is Grilled Cheese Social’s recipe from 2019. You can find their original (not vegan) recipe here. However, we are vegan so we changed up the recipe quite a bit so we could bring you today’s recipe. We just always do our best here at Zardyplants to acknowledge where recipes come from, no matter how trendy they may be.
  • Note 2: I recommend my homemade recipe as it’s healthy, delicious, and easy, but you can also use store bought vegan feta as well. A popular brand in the US is called Violife, though in my opinion it doesn’t have much flavor. I’ve heard from other folks it tastes more like goat cheese, so maybe be prepared to season it?
  • Note 3: You could add seasonings if you want, but since my homemade vegan feta is well seasoned and herbed, it wasn’t necessary for me. My husband said it was like a flavor explosion!
  • Cook Time: 30 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: American, Norwegian

Keywords: Vegan, Oil-Free, Nut-Free, Sugar-Free, Can Be Gluten-Free, Vegan Feta Bake