This one is for those of you who don’t tolerate dairy well but still want to enjoy the ease, creaminess, and fun of the viral tiktok baked feta pasta. I like serving this with chicken or shrimp, and/or using a legume-based pasta to add back the protein that dairy-free cheese tends to lack. I hope you enjoy this creamy, flavor-rich recipe as much as my family did!

I ran across a block of dairy-free feta in my local Publix store, and I instantly knew I had to recreate this viral pasta recipe! I had to make a few adjustments to get the thick and creamy consistency I was looking for, which I’ll share with you here.

Recipe

  1. Preheat your oven to 400F while you prep your ingredients.
  2. Prepare the pasta first (according to package directions) – I used Brami fusilli, which is made with half semolina flour (standard pasta flour) and half lupini beans. This variety provides 12g protein per serving while still maintaining a great texture (and passing pretty well for regular pasta imo).
  3. Add feta, tomatoes, chopped fresh basil, salt, and pepper to a baking dish, and bake in 400F oven for 30 minutes or until feta is melted and tomatoes have some color to them.
  4. Remove dish from oven and add cooked pasta, stirring to combine well.
  5. This is where my recipe veers off from the original, as the dairy-free feta is thinner when it melts. Dump everything into the pot you used to cook the pasta and cook over medium heat to let it thicken for about 15-20 minutes, stirring as needed. This also gives you an opportunity to taste the pasta and add additional salt and pepper as you see fit.
  6. Sprinkle more fresh basil on top and serve! This is great as a decadent side dish or as a main served with an side salad.
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Plate of creamy dairy-free baked feta pasta topped with fresh basil

Dairy-Free Baked Feta Pasta

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  • Author: Rae
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 46 servings 1x
  • Category: Dinner

Description

A creamy, decadent, and dairy-free pasta recipe your family will love (and no one will guess is dairy-free).


Ingredients

Scale
  • 1 8oz box fusilli pasta (I used Brami)
  • 8 oz block vegan feta (I used Violife brand)
  • 1 pint grape tomatoes
  • 1/2 oz fresh basil
  • salt, to taste
  • pepper, to taste

Instructions

  1. Preheat your oven to 400F while you prep your ingredients.
  2. Prepare the pasta first (according to package directions) – I used Brami fusilli, which is made with half semolina flour (standard pasta flour) and half lupini beans. This variety provides 12g protein per serving while still maintaining a great texture (and passing pretty well for regular pasta imo).
  3. Add feta, tomatoes, chopped fresh basil, salt, and pepper to a baking dish, and bake in 400F oven for 30 minutes or until feta is melted and tomatoes have some color to them.
  4. Remove dish from oven and add cooked pasta, stirring to combine well.
  5. This is where my recipe veers off from the original, as the dairy-free feta is thinner when it melts. Dump everything into the pot you used to cook the pasta and cook over medium heat to let it thicken for about 15 minutes, stirring as needed. This also gives you an opportunity to taste the pasta and add additional salt and pepper as you see fit.
  6. Sprinkle more fresh basil on top and serve! This is great as a decadent side dish or as a main served with an side salad.

Notes

I like to serve this with grilled chicken on top for additional protein.