Entrée
Pasta With Baked Vegan Feta
![cooktime]()
Cooking time15 min![preparation time]()
Prep time15 min![servings]()
ServingsPortions 4
- 1 pack Violife Feta Style
- 20 oz cherry tomatoes
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 10 oz Mezze Rigatoni
- 1 Garlic Clove, finely chopped
- 1/4 cup fresh oregano and more to decorate
- Preheat your oven to 400°F (200°C).
- Bring a large pot of salted water to boil, and then add your pasta to cook. Make sure you reserve ½ cup of the pasta water and then thoroughly drain.
- In a baking dish, toss the cherry tomatoes, garlic, olive oil, salt & pepper. Place Violife Feta style block in the centre, and sprinkle some more black pepper on top. Bake for 15 minutes, until tomatoes and feta style are golden brown.
- Add in the pasta and toss until everything is evenly coated. If the sauce is too thick, stir in some pasta water one tablespoon at a time. Add salt and pepper to taste. Serve warm with some fresh oregano leaves to decorate with.
