You may have noticed lately that there has been a pasta that has gone viral. The Baked Feta Pasta . The original was simply taking a cube of feta with cherry tomatoes, salt, pepper and olive oil and baking it until it was melted and then adding in cooked pasta. Such a simple concept. Easy to make and so delicious. Over time there came many variations. Additional vegetables, sauces, cheeses. This recipe is my favorite take on this easy pasta bake. Made with feta and hummus. Who knew the two together could make the zestiest, creamiest pasta sauce around! Hopefully you will love this Baked Feta Hummus Pasta as much as me and my husband do!
Tips To Make Baked Feta Hummus Pasta
Feta
I made this a vegan dish by using a vegan feta cheese. Violife can be found at Whole Foods and some grocery stores in their plant based/ dairy free isles. It is an amazing plant based alternative to real feta and it melts incredibly!
If you want to use real feta, any feta block feta will do.
Hummus
To save on time I used a store bought hummus. I used a garlic hummus. I am fond of Ithaca.
Vegetables
I used mini sweet baby bell peppers for a little sweetness. Make sure and core the pepper and remove the seeds and stem. Slice thinly.
For my zucchinis I cut them lengthwise and then into half moons.
With your cherry tomatoes you can leave them whole. When they are done cooking you can poke them so they won’t burst in your mouth.
Add the artichokes at the end when you are mixing in your pasta.
Baking The Vegetables
Once all your vegetables are cut add them to a 9 x 13 baking dish. Add in minced garlic, additional seasonings and olive oil.
Make sure and leave room in the middle for you feta and hummus.
Bake at 400 for 20 minutes.
Pasta
For this dish I used Banza chickpea pasta but feel free to use whatever you pasta is your favorite. A nice spiral or bowtie holds the sauce well. Add in at the end once your vegetables and feta have baked.
Baked Feta Hummus Pasta
Ingredients
- 1 Box Pasta of Choice
- 1 Pint Cherry Tomatoes
- 8 Tri Colored Baby Bell Peppers Sliced
- 2 Zucchini’s Chopped
- 4 Garlic Cloves Minced
- 1 Tsp Salt and Pepper
- 1 Tbsp Italian Seasoning
- 2 Tbsp Olive Oil
- 1 Cup Garlic Hummus
- 1 Block Feta I used Dairy Free Vio Life
- 1 Cup Artichoke Hearts Chopped
Instructions
- Preheat oven to 400.
- In a large baking dish add sliced zucchini, cherry tomatoes, chopped peppers and minced garlic.
- Add Italian Seasoning, Salt, Pepper, Olive oil and mix together.
- Make room in the middle of the pan to add in feta and hummus. Drizzle more olive oil on top.
- Bake in oven for 15-20 minutes or until feta is soft and melted.
- Meanwhile cook pasta according to directions. Strain.
- Remove vegetables from oven. With spoon mix the feta and hummus in with the vegetables until smooth. Add in pasta and chopped artichokes.
- Season with additional salt and pepper and serve warm.