This is so good – easy to make and such a magical, comforting dinner! The vegan feta really does taste like traditional feta. Use wholemeal pasta for a healthier choice. We used rigatoni, but feel free to use your favourite type of pasta.
Takes
Serves 3
Ingredients
For the Feta:
300gfirm tofu
60mlmelted coconut oil
40mllemon juice(juice of 1 large lemon)
60gcashews(soaked in boiling water for 10 minutes)
1tspgarlic powder
1tspsalt
2tbspnutritional yeast
For the Bake:
1large aubergine(350-400g, chopped into bite-sized pieces)
1red pepper(chopped)
500gcherry tomatoes(use mixed colours if available)
4clovesgarlic
3tbspoil(plus 1-2 tbsp extra to drizzle over the feta)
1tspsalt
¼tsppepper
1tspdried oregano
400gdry pasta(such as rigatoni)
A small bunch of fresh basil(leaves picked)
Optional Additions:
A handful of baby spinach or rocket
A squeeze of lemon juice to taste
Instructions
Preheat the oven:Preheat the oven to 180°C (fan).
Prepare the cashews:Simmer the cashews in boiling water for 10 minutes or soak them overnight for a smoother consistency.
Melt the coconut oil: Melt the coconut oil over a low heat, making sure it doesn’t get too hot.
Make the vegan feta:Drain and rinse the soaked cashews. Add them to a food processor along with the tofu, melted coconut oil, lemon juice, garlic powder, salt, and nutritional yeast. Blend until smooth.
Chop the vegetables:Cut the aubergine and red pepper into bite-sized pieces.
Assemble the bake:In a baking dish (approx. 30cm x 24cm x 5cm), toss the chopped aubergine, red pepper, cherry tomatoes, and garlic with 3 tbsp oil, salt, pepper, and dried oregano. Spread the feta mixture in the centre of the dish, shaping it into a rough square. Drizzle 1-2 tbsp of additional oil over the feta.
Bake:Place the dish in the preheated oven and bake for 40 minutes or until the aubergine is soft and fully cooked through.
Cook the pasta:While the vegetables and feta are baking, cook your pasta according to the packet instructions.
Combine and serve:Once the vegetables and feta are cooked, remove the dish from the oven. Toss the cooked pasta into the baking dish, mixing well to coat everything with the roasted vegetables and creamy feta. The feta will turn into a luscious sauce that coats the pasta.
Garnish:Pick the basil leaves and stir them through the pasta for a fresh finish. For extra flavour, toss in a handful of baby spinach or rocket and a squeeze of lemon juice.
Notes
Beat the Bloat: To beat the bloat as referenced in our Gut Health Course – Replace the garlic with the green part of a leek or a bunch of spring onions for easier digestion. Also, soak cashews overnight for better texture and digestion.
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