Sheet Pan Tomato, Feta, and Bean Vegan Pasta

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Sheet Pan Tomato, Feta, and Bean Vegan Pasta

Yield 3 servings

Busy weeknight? Try this easy-as-can-be vegan pasta that comes together in about 30 minutes. It's a great way to use up extra produce from your home garden or CSA, so feel free to swap ingredients for what you have on hand. In addition to serving over pasta, this dish can be prepared and served as a dip for toasted baguette or pita bread.

Ingredients

  • 1 package Violife Just Like Feta
  • 3 cups cherry and/or grape tomatoes, halved
  • 1 cup zucchini, cut into ¼-inch half discs
  • ½ cup red onion, thinly sliced
  • ⅓ cup green olives, sliced
  • 2 garlic cloves, peeled and mashed
  • 1 Tablespoon lemon zest
  • 1 15-oz. can of cannellini beans, drained and rinsed
  • ⅓ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8 oz. dried penne or fusili pasta, cooked according to package directions
  • 2 cups arugula
  • 2 Tablespoons fresh basil, cut into chiffonade

Instructions

Preheat the oven to 400°.

Place the Just Like Feta block onto the center of a parchment paper-lined baking sheet. Arrange the tomatoes, zucchini, red onion, olives, lemon zest, and cannellini beans around the feta. Toss the veggies with the olive oil, salt, and pepper, making sure to drizzle a little of the oil over the feta as well.

Place the sheet pan in the oven and roast for 15-20 minutes until veggies are soft and the feta is gooey. Remove from the oven, add in the arugula and basil and mix everything together. Divide pasta into three bowls and spoon ⅓ of the feta mix over each bowl.

This recipe also works great as a dip for toasted baguette or pita bread.