I saw a video of a baked feta pasta recipe that was all over Instagram and Facebook (it originated on TikTok), the last few months, and it looked good! But I do not eat dairy or pasta too often, so I thought … let’s try a lighter version of this recipe, baked tomato and feta noodles.
First replace the feta with a block of Violife feta plant-based cheese. Then, instead of pasta, use Thrive Wonder Noodles. I also added spinach and scallions. It was delicious! We also had some crusty bread to dip in the sauces—umm umm good!
To Healthy Eating!
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Baked Tomato and Feta Noodles
- 2 pints Cherry or grape tomatoes About 17 1/2 ounces or 500 grams.
- 4 cloves Garlic Halved lengthwise or 1 Tbsp minced—I like extra garlic! 1 clove is about 1/2 a tsp.
- 1/2 cup Extra-virgin olive oil Divided.
- Kosher salt
- 1 block Feta cheese If vegan, use Violife Brand. If you eat dairy, try Greek feta cheese.
- 1/2 tsp Red pepper flakes, crushed Or more to taste.
- 1 tsp Freshly-ground black pepper Or more to taste.
- 2 7 oz Pkgs Thrive Wonder Noodles—shirataki Or 12 oz. of dried pasta such as campanelle, rigatoni or rotini if you want to use pasta.
- Fresh basil leaves For serving.
- 1 cup Spinach, fresh Lightly chopped.
- 4 stalks Scallions Chopped, include the greens.
- Position a rack in the middle of the oven and preheat to 400º F.
- In a 9 x 13" baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta* cheese in the center of the tomatoes and garlic. Top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
- *If you are using Violife plant-based feta, reduce the total cook time to 30 minutes and do not add the plant-based feta cheese until the last 8 minutes of baking. Any earlier, and it will disintegrate ... so monitor carefully. My first batch did just that; however, it blended in so deliciously I didn't care!
- Add chopped spinach and scallions into the mixture so it all bakes together.
- Meanwhile, if using Wonder Noodles, rinse the noodles well and cook as directed on package.
- If you are using pasta, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
- Mix the feta, tomatoes and veggies with a fork until evenly combined. Mix the sauce with wonder noodles or pasta, adding the reserved pasta water as needed if it looks a little dry.
- Taste and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.