This is so good – easy to make and such a magic comforting dinner! The vegan feta really does taste like traditional feta. Use wholemeal pasta for a healthier choice. We used rigatoni but use whatever type of pasta you like best – enjoy!
60mlmelted coconut oil
40mllemon juice – 1 large lemon
60gcashews – we will soak them
1large aubergine –350 – 400g
500gcherry tomatoes – coloured if you can find them
plus 1-2 tbsp to drizzle over feta
Small bunch fresh basil
Preheat the oven to 180 degrees C
Simmer cashew in boiling water for 10 minutes or soak overnight
Melt the coconut oil over a low heat, ensuring it does not get too hot.
Drain and rinse the cashews and add to a food processor with the other feta ingredients. Blend until smooth
Chop the aubergine and pepper into bite size pieces
In an approx 30cm x 24cm x 5cm size baking dish add the chopped aubergine, peppers, cherry tomatoes and oil and toss together. Spread the feta in the centre of the dish. Shaping roughly into a square shape. Sprinkle with the oregano and another 1-2 tbsp drizzle of oil.
Bake in the oven for 40 minutes at 180 degrees C or until the aubergine is soft and cooked through.
While the veg and feta are baking. Make your pasta according to pack instructions.
When the veg and feta are baked , remove from the oven, toss the pasta in the pan with the roasted veg and feta so it is evenly coated and creates an epic creamy sauce! Pick the basil leaves and toss through the sauce and pasta. Enjoy!
Note *You can add a handful of baby spinach or rocket with the pasta and a squeeze of lemon juice. Serve and enjoy!