High Protein Baked Feta Pasta (With Hidden Veggies) That's Creamier Than the Original — Ready in 45 Minutes
This creamy baked feta pasta hides roasted cauliflower and zucchini in a tangy, velvety sauce boosted with Greek yogurt. Ready in 45 minutes, it delivers 25g protein per serving and tastes indulgent enough to fool everyone at the table.
Equipment
- 9x13 baking dish or rimmed baking sheet
- Blender or immersion blender
- Large Pot
- Large Skillet or Dutch Oven
Ingredients
- 1 block (8 oz) feta cheese
- 2 cups small cauliflower florets
- 1 medium zucchini, chopped
- 1/2 cup plain Greek yogurt (full-fat or 2%)
- 1 lb short pasta (rigatoni, fusilli, or penne)
- 3 cups cherry tomatoes
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 400°F. Place the block of feta in the center of your baking dish. Arrange the cherry tomatoes, cauliflower, zucchini, and garlic cloves around it. Drizzle generously with olive oil (about 3 tablespoons) and sprinkle with a pinch of salt, pepper, and a teaspoon of dried oregano.
- Roast for 30-35 minutes, until the tomatoes have burst, the feta is golden at the edges, and the cauliflower is fork-tender.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Carefully transfer the roasted feta, tomatoes, cauliflower, zucchini, and garlic to a blender. Add the Greek yogurt and a splash of the reserved pasta water (about 1/4 cup). Blend until completely smooth and velvety.
- Pour the blended sauce into a large skillet or back into the baking dish. Add the drained pasta and toss to coat, using more pasta water if needed. Warm together over low heat for 1-2 minutes, stirring gently. Taste and adjust salt and pepper.
Notes
Don't skip the pasta water - the starch binds the sauce to the pasta. Let the veggies fully caramelize for a smooth sauce. Use full-fat or 2% yogurt for creamiest results. Feta brands vary in saltiness, so taste and adjust. Store the sauce separately in fridge for up to 5 days or freeze for up to 3 months. For dairy-free, use dairy-free feta and yogurt. For gluten-free, use chickpea or lentil pasta.