This vegan baked feta spinach pasta recipe, based on the viral TikTok trend, is very much worth the hype. The recipe is simple, fun and unconventional, so we couldn't wait to try the trending recipe ourselves and share our favourite version of it.
“Life is about exploring pasta-bilities.”
Most of us have already seen versions of this recipe doing rounds on social media. But the question is, have you tried it? Pasta has always been a classic favourite and it’s interesting to see how recipe developers give a new spin to this much-loved dish.
This recipe was originally developed by Finnish blogger Jenni Häyrinen, and rumours say that grocery stores here in Finland ran out of feta cheese during the hype. Though we never witnessed it, good thing our version of the ingenious recipe is veganized (our “feta” is a cheesy blend of tofu, cashews and more).
Instead of using feta cheese, we made a tofu version of the same by blending tofu, cashews, nutritional yeast with lemon juice and seasoning. It's a great alternative to feta, though the flavours of the two are quite distinct, but definitely delicious.
This dinner recipe is vegan friendly and can be simply made GF by using gluten-free pasta. As for how to make it more nutritious, we generously added spinach to add some greens to the recipe. Additionally, the greens also contribute a vibrant colour to the dish.
Enjoy this version of the viral baked feta pasta recipe and let us know how you liked it @couple_of_chefz. We would also love to know what's your favourite version of the recipe and how have you improvised it.
If you like this recipe, you may also be interested to try our vegan mushroom stroganoff!
Serves 4 portions
Nutritional yeast (2 tbsp)
Lemon juice (1 tsp)
Salt (1 tsp)
Garlic powder (1 tsp)
Olive oil (2 tbsp)
Cherry tomatoes (500g)
Fresh oregano (1 bunch) chopped
Conchiglie pasta (250g)
Add the tofu, cashews, nutritional yeast, lemon juice, garlic powder and salt into a high-speed blender or food processor. Blend until the ingredients are well combined. Scoop the vegan “feta” into the middle of the baking or casserole dish.
Add the cherry tomatoes into the baking dish. Add salt, pepper, and olive oil and mix well to combine.
Bake in a preheated oven at 200 C for 30 minutes until the tomatoes can be easily squished.
Meanwhile, cook and drain the pasta.
Squish the tomatoes with a fork and combine with the baked tofu mixture. Add the chopped oregano, followed by spinach and pasta.
Give all the ingredients a good mix until the pasta is well coated with sauce. Finish it off with some seasoning, basil leaves, or chilli flakes.
Make this pasta more filling by adding veggies of your choice. For example, mushrooms, bell peppers, and onion are all perfect additions.
This pasta is best fresh, so enjoy it immediately or store it in the fridge for up to 2 days.