The Viral Pasta Everyone’s Talking About
There’s a reason the viral feta pasta took the internet by storm—easy, comforting, and absolutely delicious. Now, we’ve given this iconic dish a dairy-free twist so everyone can enjoy it! Made with our creamy Dairy-Free Feta Style and bursting with roasted cherry tomato flavour, this recipe delivers the same baked, gooey, indulgent texture without a hint of dairy.
Perfect for weeknight dinners, impressing guests, or meal-prepping ahead, this one-dish wonder is not only vegan-friendly but packed with bold, savoury notes that will have everyone going back for seconds. Whether you’re dairy-free, plant-based, or just looking to try something new, this creamy baked pasta will quickly become a family favourite.
Ready to dig into the trend—minus the dairy? Let’s get cooking.
Feta Pasta
INGREDIENTS:
- 1 block Dairy-Free Down Under Feta
- 2 cups cherry tomatoes (or grape tomatoes)
- 3–4 cloves garlic, peeled and left whole or smashed
- ¼ cup olive oil
- Salt & pepper, to taste
- Optional: a pinch of chilli flakes or Italian herbs
- 250g pasta of choice (penne, fusilli, gluten-free, etc.)
- Fresh basil, for garnish
METHOD:
Prepare the Cob Loaf:
Pre heat oven to 200°C (390°F).
Assemble your baking dish:
- Add cherry tomatoes and garlic to a baking dish.
- Place the Dairy-Free Down Under Feta Style block in the centre.
- Drizzle everything with olive oil, season with salt, pepper, and optional chilli flakes or herbs.
- Roast for 20–25 minutes until tomatoes are bursting and slightly blistered, and the feta is golden and soft.
- Meanwhile, cook pasta according to package instructions. Drain and reserve about ½ cup of pasta water.
Mix it all together:
- Remove the dish from the oven.
- Mash and stir the feta, tomatoes, and garlic together to create a creamy sauce.
- Add cooked pasta and toss to combine. Add a splash of pasta water if needed to loosen the sauce.
- Garnish with fresh basil and serve immediately.
