Can I use dried tomatoes instead of fresh?

You can, but it changes the flavor completely! Sun-dried tomatoes will give you a more intense, concentrated taste. If you go this route, soak them in warm water first to soften, and use about 1/3 the amount since they're so potent. Personally, I miss the juicy burst of fresh cherry tomatoes - they're what make this feta tomato pasta so special!

How can I make this vegan?

Easy peasy! Swap the feta for a vegan alternative (I like the almond-based ones) and use nutritional yeast for that cheesy flavor. The tomatoes and garlic still shine beautifully. For protein, toss in some roasted chickpeas - they add wonderful texture to this vegan feta tomato pasta.

Can I use a different cheese?

While feta gives that signature tang, goat cheese makes a deliciously creamy substitute. Just reduce the salt since it's milder. For a richer version, try crumbling in some ricotta salata - it melts beautifully into the quick feta tomato sauce.

Why does my sauce look grainy?

This usually happens with pre-crumbled feta (that anti-caking powder is the culprit!). Next time, use block feta and crumble it yourself - it melts into the most luscious, smooth sauce for your feta tomato pasta. Also, make sure your pan isn't too hot when adding the cheese.

15-Minute Creamy Feta Tomato Pasta You'll Crave Daily

Quick Feta Tomato Pasta

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A fast and flavorful stovetop version of the viral baked feta pasta, ready in minutes with added protein options.

Author: Sophia Collins
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

8 oz pasta (penne or fusilli)
1 pint cherry tomatoes, halved
7 oz feta cheese, crumbled
2 cloves garlic, minced
1/4 cup olive oil
1/2 tsp red pepper flakes
Salt and black pepper to taste
Optional protein: 1 cup chickpeas or cooked chicken
Fresh basil for garnish

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Instructions

Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cook for 30 seconds.
Add cherry tomatoes and cook for 3-4 minutes until softened.
Stir in feta cheese and optional protein. Cook for 2 minutes until feta begins to melt.
Add cooked pasta and toss to combine. Use reserved pasta water to adjust consistency.
Season with salt and black pepper. Garnish with fresh basil before serving.

Notes

For air fryer version: Cook tomatoes and feta at 375°F for 8 minutes before mixing with pasta.
Store leftovers in an airtight container for up to 3 days.
Find more recipe ideas on our Pinterest account.

Nutrition

Serving Size: 1/4 recipe
Calories: 420
Sugar: 5g
Sodium: 480mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Find it online: https://kitchenuser.net/quick-feta-tomato-pasta-recipe/