Roast Veggie Feta Pasta

This roast veggie feta pasta comes together in no time and packs amazing flavor thanks to caramelized vegetables and salty feta. It is the dinner I turn to on those nights when I want something fast but comforting. Busy evenings are no match for this one-pan wonder that never fails to impress friends or get my kids running to the table.

The first time I made this was on a weeknight with barely anything in the fridge. I have tweaked it a dozen times since and it never fails to win over dinner guests or picky eaters.

Ingredients

• Fusilli or other chunky pasta: Picks up the creamy feta and roasted vegetables which makes every bite satisfying Choose a good quality pasta that holds its shape
• Block of feta: Melts into a savory cheesy sauce Use Greek feta in brine if you can for the best flavor
• Cherry tomatoes: Bursts with sweetness after roasting Look for deeply colored and firm tomatoes
• Red onion: Brings a mild bite and gorgeous color Slice into thin wedges for faster roasting
• Zucchini: Tender and mild Roasting gives it luscious edges Pick smaller zucchini for fewer seeds and best texture
• Orange bell pepper: Adds color crunch and a hint of sweetness Go for firm and shiny peppers without soft spots
• Olive oil: Helps veggies caramelize and coats the pasta A fruity extra virgin olive oil makes a difference
• Kosher salt: Brings out the veggies’ natural sweetness and seasons the pasta
• Freshly ground black pepper: Balances richness and adds zing
• Freshly squeezed lemon juice: Brightens everything and ties the flavors together Use a juicy lemon and avoid bottled juice
• Fresh baby arugula: Peppery and fresh wilts nicely into the warm pasta Choose leaves that look vibrant and crisp

Step-by-Step Instructions

Prep the Veggies and Cheese:

Cut the zucchini and bell pepper into half-inch pieces Slice the onion into thin wedges Leave feta block whole Lay feta and all vegetables on a parchment-lined baking sheet

Season and Oil:

Drizzle the veggies and cheese with one tablespoon of olive oil and sprinkle with one teaspoon of salt Toss vegetables gently to coat evenly but leave feta in the center

Roast the Veggies and Feta:

Roast in a preheated 400 degree F oven for 15 minutes Check that the tomatoes have burst and the vegetables are tender with a bit of browning for the best flavor

Cook the Pasta:

While veggies roast bring a large pot of very salty water to a boil Add pasta and cook until just al dente Drain well but do not rinse This keeps flavor and starch

Mix Feta and Pasta:

Scrape the hot feta into a large bowl Add drained pasta While still hot stir so the cheese melts and coats the pasta

Combine Everything:

Add roasted vegetables to the bowl with pasta and cheese Pour in remaining olive oil toss in the remaining salt black pepper lemon juice and arugula Gently fold everything together until coated and the arugula softens from the warmth

Serve:

Dish up right away for a creamy sauce or let cool for a pasta salad style bite Best served the day of but keeps well for leftovers

Save

One of my favorite things in this recipe is the way feta transforms in the oven becoming soft and almost sauce-like. I can remember the first time my partner saw the feta right out of the oven and we laughed trying to keep the kids from sneaking bites before dinner was even ready.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. The flavors deepen overnight making lunch the next day something to look forward to. If you prefer it hot reheat gently with a splash of water or broth to revive the creaminess.

Ingredient Substitutions

You can swap out any of the veggies for what is on hand. Try eggplant mushrooms or broccoli for other textures and flavors. Goat cheese works in a pinch if feta is not available though feta is best for melting into a creamy sauce.

Serving Suggestions

Pile this pasta high and top with extra fresh herbs like basil or parsley for a fresh finish. It pairs well with a crisp green salad or some crusty bread to swipe up any cheesy bits left behind. For a heartier meal add chickpeas or grilled chicken on the side.

Cultural Historical Context

Baked feta rose to fame thanks to trends in Mediterranean cooking and social media. The tradition of roasting feta with vegetables runs deep in Greek and Middle Eastern cuisines. This dish is a fun and modern way to bring those classic flavors to your table with very little fuss.

Recipe FAQs

→ Can I use other pasta shapes?

Absolutely, any chunky pasta like penne or rigatoni will work well and hold up to the roasted vegetables and cheese.

→ Is it possible to substitute feta?

Yes, try goat cheese or a plant-based block for a similar creaminess and tang if needed.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Enjoy cold or gently reheated.

→ Can I add extra vegetables?

Feel free to include roasted mushrooms, eggplant, or spinach to increase flavor and variety in each bite.

→ What pairs well as a side?

A crisp green salad or warm garlic bread complements the flavors and makes a complete meal.

→ Is this dish suitable for meal prep?

Yes, the pasta holds up well for several days, making it great for lunches or pre-made dinners.