Easy Vegan Gluten Free Feta Pasta
This delightful dish combines the richness of feta cheese with the tanginess of fire-roasted tomatoes, all enveloping perfectly cooked penne rigate pasta.
Servings 4
Ingredients
- 12 oz. Ronzoni Gluten Free Penne Rigate
- 10.5 oz. Trader Joe’s Feta Cheese
- 12 oz. Hunt's Fire Roasted Diced Tomatoes
- 1 tbsp Minced Garlic
Instructions
- Cook the gluten-free penne rigate pasta according to the instructions on the box. Drain and set aside.
- Open the Feta cheese over the sink and carefully drain the liquid.
- In a pan, add about ¼ cup of water and heat it over medium-high heat.
- After a minute, add 1 tbsp of minced garlic to the pan and sauté for a few minutes until fragrant.
- Add the block of Feta cheese and the can of diced tomatoes to the pan. If you prefer a chunkier sauce, drain the tomatoes before adding them.
- Let the mixture cook down until the Feta cheese has melted and the sauce is creamy and well combined.
- Mix the cooked pasta with the creamy Feta tomato sauce until well coated.
- Turn off the heat and let the dish sit for about 5 minutes to allow the flavors to meld together.
- Serve hot and enjoy the creamy goodness!
Notes
The leftovers taste even better the next day as the flavors continue to develop. Simply store any remaining pasta in an airtight container in the refrigerator and reheat before serving.