Suddenly it’s like an unwritten mandate, every food blogger has to make this baked feta pasta. To be honest, it’s really very quick to make, and it’s also really very tasty. Unfortunately from where I live, Ghent, Belgium I can only find vegan feta from Violife feta which contains a lot of coconut oil. I know it’s not ideal to make this dish, but this is the only one that I can find here. Another solution is to make feta yourself, but I am in a lazy mood.
The most difficult part of making this dish is to find Feta cheese. We searched and searched in different supermarkets; it’s either sold out or simply not sold. Luckily I made not baked feta pasta just a while ago and still have half a piece of Violife feta at home which will be enough for this dish. Although Violife feta cheese will melt when you heat it, it actually tastes very good. I’ve made feta pasta already a couple of times. My husband always said he doesn’t mind to eat it again. I guess it’s suddenly so difficult to buy this vegan feta probably because everybody is making this baked feta pasta.
This baked feta past takes a little more time to make than not-baked one, but mostly it’s the oven which does the job. You just need to wait for half hour. I used colourful cherry tomatoes and black olives for this dish. But after being heated, and mixed with the pasta, it’s difficult to see the difference of colour from the cherry tomatoes. So I think if you just use normal ones it’s is the same as using colourful ones.
And since I don’t have oregano at hand, I used mixed herbs of Provence. You can choose which herb you have at home.
Cherry tomatoes 250- 350 g
Pasta 220 g
Violife feta half piece
Black olive (chopped)
Olive oil 1/4 cup
Salt 1/4 tsp
Black pepper 1/4 tsp
Mixed herbs of Provence (or Oregano) 1/4tsp
Fresh Basil 20 g (chopped)
Preheat the oven to 200 degrees C (or 400 degree F) for 10 minutes. Put cherry tomatoes and half a piece of Violife feta and black olives in a container.
Mix olive oil, salt, black pepper, mixed herbs or oregano in a little cup. Spread the sauce on the tomatoes and feta cheese.
Put the cherry tomatoes and feta with the sauce to the oven. Bake cherry tomatoes and feta at 200 degrees C (or 400 degrees F) for 30 minutes.
Cook pasta in water for 12 minutes.
When both the tomatoes and pasta are ready, mix them well with chopped basil.
Voila, enjoy your meal!