Roasted Cherry Tomato Pasta

Roasted Cherry Tomato Pasta

170 g GF farfalle pasta, cooked

1/4 cup extra virgin olive oil

568 g cherry tomatoes

1/2 large onion, sliced in quarter moons

3 large garlic cloves, sliced

1 cup dairy free feta crumbles

1 tsp dried thyme

1 tsp dried basil

1/2 tsp sea salt

Freshly ground black pepper



1. Pre-heat the oven to 425F and start boiling the pasta water (salted).

2. In a large roasting pan, place the olive oil, cherry tomatoes, sliced onions and garlic, 3/4 cup of dairy free feta, and spices.

3. Roast the cherry tomatoes for 30 minutes until the vegetables and soft and browning. Remove from the oven and press the cherry tomatoes to split them open. 

4. While the tomatoes are roasting, cook the pasta according to the directions on the package, but keep on the firm side.

5. Add the cooked pasta to the sauce and stir to combine. Sprinkle with the remaining 1/4 cup of DF feta crumbles.

6. Serve with your favorite steamed vegetables. 


  • Hi Amy, thanks for reading. I love the Earth Island/ Follow your heart feta crumbles, for everything, but especially for topping. I also love the Plant Ahead vegan feta blocks with are great for baking in a pasta like this!

    Happy Cooking!

    Melissa's Klassy Kitchen
  • What brand of feta do you prefer??
    Thanks 😊

    Amy Jordan

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