🧑🍳 Stuff to Know Before You Start
Choosing the Feta: Violife feta has a coconut-oil base and melts quickly. Make sure it’s chilled well before baking so it holds its shape longer.
Herb Substitutions: Mixed herbs of Provence, oregano, or basil all work beautifully. Use whichever you have on hand.
Gentle Mix: After the bake, combine everything gently to avoid smashing the tomatoes entirely—those pops of flavor are delicious!
Local Availability: In some countries vegan feta can be hard to come by—grab whatever brand you can find, or try making your own at home if time permits.
🥄 Ingredients
- 250–350g cherry tomatoes (any color)
- 220g pasta (penne, fusilli, or your favorite shape)
- ½ piece Violife feta (approx. 100–125g)
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp mixed herbs of Provence (or oregano)
- Black olives, chopped (optional, but recommended)
- 20g fresh basil, chopped
📝 Step by Step
Prep & Setup
Suddenly it seems every food blogger is making baked feta pasta, and for good reason—it’s quick, easy, and full of flavor.
Preheat your oven to 200°C (400°F) for about 10 minutes. In a baking dish or ovenproof container, place the cherry tomatoes, half a piece of Violife feta, and your chopped black olives.
Season & Bake
In a small cup, mix the olive oil, salt, black pepper, and herbs. Drizzle this mixture evenly over the tomatoes, feta, and olives.
Transfer the baking dish to the oven. Let it bake at 200°C (400°F) for 30 minutes. The tomatoes will burst and the feta will soften beautifully, blending into a creamy sauce.
Finish & Combine
While the tomatoes and feta bake, cook your pasta in salted water according to package instructions (typically around 12 minutes). Drain and set aside. Once the tomatoes and feta are done, remove from the oven and stir gently.
Finally, add your pasta and chopped basil, mixing carefully to coat every piece.
🍽️ How to Serve This Baked Feta Pasta
- Simple Dinner: Enjoy it fresh out of the oven with a side salad and crusty bread.
- Party Platter: Serve in a large dish topped with extra basil leaves for an impressive centerpiece.
- Light Lunch: Refrigerate leftovers and serve cold with cucumber slices and a drizzle of balsamic glaze.
🧠 The Science Behind Success
Melting Point Magic: Violife feta melts at a lower temperature than dairy cheese, so the texture can become almost sauce-like. Bake it uncovered so the tomatoes caramelize around the edges.
Fresh Herbs vs. Dried: If you have fresh oregano or thyme, feel free to substitute them for dried herbs. Just remember that fresh herbs are more delicate, so add them near the end.
📖 A Belgian Twist on a Viral Classic
Baked feta pasta is a phenomenon that seemingly swept across social media overnight. Living in Ghent, Belgium, I struggled to find vegan feta—it was either sold out or simply unavailable.
The coconut oil–based Violife feta ended up being my saving grace. Although it’s not the first ingredient you might imagine in a Mediterranean-inspired dish, it melds surprisingly well with roasted tomatoes and herbs.
Once I realized just how simple it was—most of the magic happens while the dish bakes—I’ve made it again and again. My husband never complains, eagerly waiting for each batch to finish. Whether or not it’s “traditional,” it’s undoubtedly delicious.
This blend of tangy tomatoes, rich feta, and aromatic herbs now has a permanent place in my kitchen rotation.
❓ Reader Questions Answered
- Drain excess oil from the baking dish before stirring in the pasta.
- Use a bit more pasta to absorb the extra oil.
- Stir in a tablespoon of starchy pasta water to help emulsify.