This Baked Feta Pasta with Cherry Tomatoes is a gluten-free and vegan twist on the popular dish from Finland. It's the perfect easy weeknight dinner made 3 different ways with cherry tomatoes, dairy-free feta, avocado oil, dried herbs and cooked grain-free pasta, cauliflower gnocchi and hearts of palm pasta.
Preheat oven 400F. Add cherry tomatoes to a 2.5 quart baking dish or casserole dish (mine is 10.75 x 7.5). Add half of the garlic, drizzle with olive oil, season with salt and pepper and toss to coat.
**If using Violife Feta, place the baking pan with just the tomatoes in the oven and bake for 30 minutes. If using regular / dairy feta, skip this step.
After 30 minutes, use oven mitts to carefully remove the baking pan from the oven. Make a well in the center and add the block of feta. Season with oregano, salt and pepper.
Bake again for 15 minutes or until tomatoes are juicy and most of them have bursted or read to burst. Broil for the last 1-2 minutes for golden brown color, if desired.
Make a well in the center and add the block of feta. Season with more salt and pepper and dried oregano and bake for 30-35 minutes or until tomatoes are juicy and most of them have bursted or read to burst. Broil for the last 1-2 minutes for golden brown color, if desired.
Meanwhile, prepare the pasta according to package directions and set aside.
Remove the baking dish from the oven and add half of the basil then stir with spoon until the tomatoes and feta are nice and creamy.
Stir in the cooked pasta, baby spinach add the rest of the garlic and toss to coat again.
Top with remaining fresh basil and season with salt and pepper to taste. Serve warm and enjoy.
This recipe is adapted from Grilled Cheese Social Baked Feta Pasta to be grain-free and dairy-free.