Baked Feta Pasta with Roasted Vegetables

You know we’re foodies—we just love delicious food! And you know who makes it healthy and easy? Well, I’ve got a fantastic recipe for you.

The internet has been taken by storm by the latest recipe trend: Baked Feta Pasta! Now, if you’re on a paleo diet, pasta and cheese are usually off-limits. But today, I’m going to show you how to make an alternative version that’s both dairy-free and grain-free, so you can fully enjoy this trend even while sticking to paleo.

Baked Feta Pasta

Yields: 4 servings
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients

• 2 pints Cherry tomatoes (Grape tomatoes work too, but cherries are sweeter!)
• 1 Shallot, finely chopped
• 2 cloves Garlic, minced
• 1 tbsp Sea salt
• 3 tbsp Fresh oregano (divided)
• 3 tbsp Fresh basil (divided)
• 1/4 to 1/2 cup Extra virgin olive oil
• 1 block (7-8 oz) Feta cheese (use dairy-free feta for Paleo/Vegan)
• 8-10 oz Grain-free pasta (cooked per package instructions)
• 1/4 cup Sliced olives (this gives it that briny Mediterranean flavor!)

How to make Baked Feta Pasta

This is the famous TikTok pasta, but made healthy! It uses grain-free noodles and has a special briny twist with olives. It comes together quickly and is basically a one-pan dish (besides boiling the noodles).

Getting Started: The Easiest Recipe Ever!

Here is the base setup:

• Cherry tomatoes
• One shallot finely chopped
• Two cloves of garlic minced (this is gonna give it that nice Italian flavor)
• A tablespoon of sea salt
• Fresh oregano and basil (we’ll save some for the end!)

We’re just gonna drizzle this with some extra virgin olive oil. It’s up to you how much you want to use—anywhere between about a quarter of a cup and a half a cup is good. You just want to make sure the tomatoes are going to get coated there.

Use a rubber spatula to make sure the seasoning, the herbs, and the garlic get all over the tomatoes and coat them in the oil.

Adding the Feta & Baking It Up

At this step, we’re going to place our chunk of feta right in the middle. This is where you can use a dairy-free version of feta. If you tolerate dairy, you can use regular feta and still keep the noodles grain-free.

With the oven preheated to 400°F, we’re going to go ahead and place the dish inside. Bake it for about 30 to 40 minutes, until the cheese begins to melt and the tomatoes start to burst with flavor.

While that bakes, go ahead and boil your grain-free pasta according to the package instructions.

Read more vegan:

• Veggie‑Loaded Rice Bowls with Simple Homemade Sauce
• Veggie Egg Muffin Cups for Grab‑and‑Go Breakfast
• 8 Vegan Freezer-Friendly Dinners for Easy Meal Prep

Bringing It All Together

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Once your cheese and tomatoes are out of the oven, I like to give this recipe a little bit of my own twist. I add about a quarter cup of sliced olives. I like that just because it gives it a nice briny flavor, a little bit more of a Mediterranean flavor.

Go ahead and add in the grain-free pasta. I like to put about three-quarters of it in on its own first. Start breaking up the cheese and mixing it in with the tomatoes and the pasta. It just all comes together so easily!

I love that this is basically just a one-pan dish, other than just boiling your pasta, which is very easy. It comes together quickly. You can add in the rest of your pasta once you kind of mix everything in.

To top it all off, use some of the herbs you reserved and go ahead and add in a little bit more of your fresh oregano, and of course, your fresh basil as well. And that’s it! This is all ready to go!

It makes such an easy weeknight dinner or lunch, and you’ll probably have leftovers, so it makes it really easy for your next day as well. I really hope you enjoy the recipe!

If you like this recipe Explore more recipes

Paleo Baked Feta Pasta with Olives (Grain-Free)

Recipe by Sana ReiCourse: DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories approximate, depending on pasta type

480~

kcal

Total time

50

minutes

Ingredients

• 2 pints (approx. 600g) Cherry tomatoes

• 1 large Shallot, finely chopped

• 2 cloves Garlic, minced

• 1 tbsp Sea salt

• 3 tbsp Fresh oregano, divided (2 tbsp for baking, 1 tbsp for garnish)

• 3 tbsp Fresh basil, chopped and divided (2 tbsp for baking, 1 tbsp for garnish)

• ¼ – ½ cup (60ml – 120ml) Extra virgin olive oil

• 1 block (approx. 7-8 oz / 200g) Feta cheese (use high-quality dairy-free feta for Paleo)

• 8-10 oz (225g – 280g) Grain-free pasta (such as cassava or almond flour pasta)

• ¼ cup (approx. 35g) Sliced olives (Kalamata or black)

Directions

• Preheat your oven to 400°F (200°C).
• In a 9x13 baking dish, combine the cherry tomatoes, finely chopped shallot, minced garlic, sea salt, and about 2 tablespoons each of the fresh oregano and basil.
• Drizzle the mixture with the extra virgin olive oil. Use a rubber spatula to toss well, ensuring all the tomatoes and seasonings are thoroughly coated in the oil.
• Clear a space in the center of the dish and place the block of feta cheese there.
• Bake for 30 to 40 minutes, or until the cheese has softened and melted slightly, and the tomatoes have burst and are juicy.
• While the sauce bakes, boil the grain-free pasta according to the package instructions. Drain and set aside.
• Remove the baking dish from the oven. Add the sliced olives immediately.
• Using a fork or spoon, break up the cheese and mash the tomatoes, mixing vigorously until a creamy sauce forms.
• Add the cooked pasta to the baking dish. (Tip: Add about three-quarters of the pasta first to gauge the sauce-to-noodle ratio, then add the rest if desired). Toss until well combined.
• 10. Top with the remaining reserved fresh oregano and basil. Serve immediately.

Notes

• Dietary Adjustments: To keep this strictly Paleo and dairy-free, simply swap the standard feta for a high-quality dairy-free feta alternative. If you tolerate dairy, regular feta works perfectly while keeping the dish grain-free via the pasta choice.
• The "Twist": Don't skip the sliced olives! They add a specific briny, Mediterranean depth that cuts through the rich cheese.
• Storage: Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
• Tomato Choice: I'm a fan of cherry tomatoes for their sweetness, but grape tomatoes work well too. Just make sure they are coated well in the oil so they burst properly.