Mediterranean pasta with baked feta, tomatoes, aubergines and capers. It will take less than 40 minutes (prep and cooking time) to make, and it won't disappoint!
Ingredients
- 220 g cherry tomatoes
- 200 g aubergine (eggplant), cut in small cubes
- 200 g plant-based feta (I used Violife)
- 2-3 tbsp olive oil
- 2 tbsp capers
- 3 sun-dried tomatoes (from jar), cut into pieces
- 2-3 cloves garlic, crushed
- Salt and pepper
- 2 tbsp nutritional yeast
- 1 tsp oregano
- 1/2 tsp garlic granules
- Fresh or frozen basil
- 500 g pasta of choice
Instructions
- Preheat the oven at 180°C
- In a baking tray, spread the cherry tomatoes, aubergine cubes and in the middle add the feta
- Sprinkle the olive oil and all the remaining ingredients, except the basil and pasta
- Give it a good stir around the feta and add 80ml of water
- Cover with foil and bake for a total of 30 minutes, the last 5 minutes uncovered
- While the feta/veggie mixture is in the oven, cook your pasta according to the package instructions
- Add the cooked pasta in the feta mixture, sprinkle some basil and combine
If your feta is very salted add less salt