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A bowl of Veggie Feta Pasta

Veggie Feta Pasta Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 446kcal
Author: Holly
With quick and easy preparation, this feta pasta bake will become a meal time favorite recipe.


  • 8 ounce block of feta cheese room temperature
  • 2 cups cherry tomatoes
  • 1 medium zucchini sliced into thick moons
  • 1 yellow bell pepper chopped
  • 1 cup sliced mushrooms
  • ¼ sweet onion slivered
  • cup olive oil
  • 4 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • teaspoon red chili flakes
  • ¼ cup fresh basil
  • 8 oz cooked pasta
  • salt & pepper to taste
  • fresh basil and parsley for serving


  • Preheat oven to 425°F.
  • Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
  • Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
  • While the vegetables are baking, cook pasta al dente in salted water. Drain and reserve at least 1 cup of pasta water.
  • Gently stir the feta and vegetables. Mix in pasta adding just enough pasta water to make a creamy sauce.
  • Stir in fresh basil and serve.


Calories: 446kcal | Carbohydrates: 30g | Protein: 14g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 50mg | Sodium: 651mg | Potassium: 535mg | Fiber: 3g | Sugar: 7g | Vitamin A: 863IU | Vitamin C: 83mg | Calcium: 320mg | Iron: 2mg