Baked Feta Pasta with Spinach and Pine Nuts, gluten-free
This Baked Feta Pasta with Spinach and Pine Nuts is a must-try for an easy, fuss-free weeknight meal. Bursting with juicy cherry tomatoes, creamy feta, and toasted pine nuts, it’s practically hands-off and let the oven work its magic with just a few simple ingredients! Plus, it’s gluten-free and cooked in less than 30 minutes. The flavours are so irresistible, that you'll find yourself reaching for another forkful every time! Let's get started!
I'm Late to the Party but this is my Spin on the Viral Baked Feta Pasta
I know I’m late to the party with the viral Baked Feta Pasta, but after hearing my brother rave about it, I finally gave in and made it myself. Although I'm not usually one for trendy dishes, this is one I can fully support! I can’t believe I waited so long to try it because now, I’m completely hooked.
My take on this dish sticks to the original concept, with a few of my favourite additions—think roasted garlic, spinach, crunchy pine nuts, and gluten-free pasta paired with an aromatic herb blend that fills the kitchen with the irresistible scent of a pizza oven. It's amazing how a handful of simple ingredients can create such a deliciously addictive meal. One bite, and you’ll see why everyone went crazy for it!
Watch How to Make It
Helpful Tips
Use high-quality feta. Opt for a block of feta in brine for the best flavor and creaminess, as pre-crumbled feta can be drier and less flavorful. Also, for best flavour, use a medium to firm Greek feta made from sheep’s or goat's milk. Avoid cow’s milk feta, as it tends to be crumbly and more acidic.
Don’t skimp on the olive oil. A good amount of olive oil helps create a rich, silky sauce. Use extra virgin olive oil for the best taste.
Toss your pasta right away. For a smooth and creamy sauce, mix the hot pasta into the baked feta and tomatoes immediately after draining.
Reserve pasta water. Adding a splash of the starchy pasta water will help the sauce cling to the noodles and give it a glossy finish.
Toast the pine nuts carefully. Pine nuts toast quickly, so keep an eye on them as they can burn in seconds. A light golden color is perfect.
Variations
Use any gluten-free pasta you have on hand. Rigatoni, spaghetti, penne, bow tie, or fettuccini all work beautifully.
Add a protein boost. Mix in cooked chicken, mince beef, Italian sausage, or mince chicken at the end for extra flavour and heartiness.
Swap the spinach for another veggie. Asparagus, broccoli, or zucchini are great alternatives. Just adjust the cooking time accordingly.
Lower the carbs. Try the dish with zucchini noodles or roasted spaghetti squash for a lighter option.
Change up the cheese. Feta is the star here, but you could easily substitute with cream cheese or goat cheese for a creamier twist.
Make it dairy-free. Try using dairy-free feta or a plant-based cheese for a vegan version of this dish.
Add some crunch. Top with toasted gluten-free breadcrumbs for a satisfying texture contrast.
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Baked Feta Pasta with Spinach and Pine Nuts, gluten-free
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
INGREDIENTS
400-500g gluten-free pasta (shape of your choice)
250g baby spinach
400g (2 punnets) cherry or grape tomatoes
250g block feta cheese
4 cloves garlic, thinly sliced
6 tablespoons extra virgin olive oil
2 tablespoons pine nuts
2 tablespoons parmesan cheese
½ cup reserved pasta water
Spices
1 teaspoon dried oregano
1 teaspoon dried thyme
1½ teaspoons dried basil
½ teaspoon dried chili flakes or powder
Sea salt and pepper
INSTRUCTIONS
Preheat Oven: Heat your oven to 200°C.
Prep the Vegetables: In a 35x25cm baking dish, spread out the baby spinach and tomatoes. Drizzle with 2 tbsp of olive oil, season with salt and pepper, and give everything a good stir.
Add Feta and Garlic: Place the block of feta in the centre of the dish. Scatter the garlic slices over the spinach and tomatoes. Drizzle the remaining 4 tbsp of olive oil over the feta and season it with oregano, thyme, basil, and chili flakes. Add extra salt and pepper to taste.
Bake: Bake for 20 minutes, until the feta is golden and tomatoes are soft and bursting.
Toast Pine Nuts & Cook Pasta: While the feta bakes, toast the pine nuts in a dry pan for a couple of minutes until lightly golden. Set aside. Then, cook the pasta according to the package instructions. Reserve ½ cup of pasta water before draining.
Create the Sauce: Remove the baking dish from the oven. Use a spoon to smash the tomatoes and feta, mixing everything into a creamy sauce. Stir in the cooked pasta, adding a bit of the reserved pasta water for a silky texture. Adjust seasoning if needed.
Serve: Top with toasted pine nuts and grated parmesan. Enjoy as is or serve with your favourite protein or a fresh salad on the side.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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