VEGAN VIRAL “FETA” PASTA

If you have social media you have probably come across the Swedish craze termed “feta pasta” where you bake tomatoes and feta cheese and mix it all together to create this cheesy, goey goodness. Of course since I do not eat any type of cheese (although I used to LOVE feta) I made a simple substitution of using hummus. I do use my own homemade hummus but store bought would work just as well. A great way to enhance this dish is using a flavoured hummus like roasted red pepper, chipotle or garlic!

There are few simple steps to create this easy, less than 30 minute pasta meal that is sure to be a hit. Simply roast tomatoes and hummus with a load of herbs like oregano, basil, and thyme and olive oil, mix in your cooked pasta with a little reserved pasta water and you have a meal! You can totally be part of the viral TikTok trend without having to eat any dairy products and keep within the whole food plant based diet.

You are absolutely free to add other veggies in the roast. In this version, I had an extra red pepper lying around and just chopped it up and added it to the baking dish. I have also tried and absolutely loved adding olives as it really fit in nicely with the notes of oregano and garlic in this dish. I have also seen a green version with colourful cherry tomatoes, spinach, asparagus and broccoli! Below you’ll find a base recipe from which you can work from using what you have in lying in your fridge.

VEGAN “FETA” HUMMUS PASTA

The trending feta pasta, but vegan!

Ingredients

  • 1 package of fusilli pasta
  • 1/2 container of cherry tomatoes
  • 1 tsp each of oregano, basil, thyme, garlic
  • 1/3 c hummus
  • 1/2 c pasta water
  • 1/4 c olive oil

Instructions

  • Preheat oven to 400
  • In a medium sized baking pan, add cherry tomatoes, olive oil, herbs and a pinch of salt.
  • Carve space in the middle of the pan for your hummus.
  • Bake for 20 minutes, until tomatoes are roasted
  • In the meantime, cook pasta according to package instructions. Reserve 1/2 c of pasta water.
  • When tomatoes are roasted, use a fork to mash the tomatoes and hummus and mix in the pasta water. Add in the pasta and toss to combine. Serve immediately!

PLANT BASED VEGGIE AND SAUSAGE SPAGHETTI

Looking for another way to use plant based sausage, extra veggies in your fridge, or even eggplants? Especially with the latter, I get so overwhelmed with the size and wanting to use it up as quickly as possible. What I love about this recipe is it takes less than 30 minutes and it’s a great way to up your veggie intake in an inconspicuous way.

Plant Based Sausage and Veggie Spaghetti

Less than 30 minute easy, protein and veggie filled spaghetti
Course Main Course
Cuisine Italian, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pack brown rice spaghetti, or any you prefer
  • 1 onion chopped
  • 4 plant based sausages (I used beyond meat)
  • 1/2 eggplant, diced
  • 1 green, yellow or red pepper chopped
  • 1 zucchini or yellow squash chopped
  • 1 jar favourite marinara sauce

Instructions

  • Heat 1 tbsp of olive oil or any cooking oil to a medium sauté pan. First cook plant based sausages according to package instructions. Remove from heat, chop into smaller bite sized pieces and set aside.
  • Add additional cooking oil to pan. Add onions, eggplants, zucchini and peppers. Let cook until soft. Feel free to add additional spices, but the marinara sauce will do just that.
  • In the meantime, cook pasta according to package instructions. Make sure to salt the water
  • While pasta is cooking, add marinara sauce and extra salt to pan with veggies. Add in the plant based sausage. Add some water in the jar (about a cup) and pour in the pan to thin out the sauce. Let simmer for a couple of minutes.
  • When the pasta is finished, drain and rinse. Add into pan with marinara sauce. Turn of heat and mix pasta in well. Serve while hot