The start of 2021 brought new trends and feta pasta was one that blew up. I tried the trend a few weeks ago with red pepper and tomato and ended up really loving it. For this recipe, I decided to switch it up by baking the pasta noodles with buffalo sauce, milk, cheese and feta cheese. It turned out to be even better than the original red pepper pasta! This is now my all time favourite recipe that I've ever made. Keep reading for the instructions and ingredients:
1 box of pasta - I used gluten-free penne by Catelli
1 block of Violife feta cheese (or vegan feta of choice)
4 cups of oat milk
1 bag of Daiya's cutting board cheddar shreds
Bread crumbs (I used gluten-free)
2 tbsp of melted vegan butter (Becel)
3/4 cup Frank's hot sauce
2 tbsp coconut yogurt (or non-dairy yogurt)
Salt and pepper
1 tbsp minced garlic
Add Violife feta to a baking dish and preheat your oven to 350
Add pasta around the feta
Top the feta with coconut yogurt
Sprinkle cheese shreds all over the pasta
Pour in 4 cups of oat milk
Add salt, pepper and minced garlic
Pour buffalo sauce and melted butter over the entire baking dish
Mix around the sauce and pasta until the noodles are fully covered with milk
Bake for 50 minutes at 350
Remove from the oven and top with bread crumbs. Bake for another 10 minutes
Let the pasta cool down and then enjoy!
If you like this recipe, let me know! You can find my video recipe on Tiktok or Instagram @littleblondevegan if you want to use it to follow along.
Please share and tag me!