The Creamiest Pasta Ever!

Votes: 1
Rating: 5
Rate this recipe!
Prep Time10minutes
Cook Time20minutes
Passive Time
Nutrition Facts
The Creamiest Pasta Ever!
Amount Per Serving
Calories 151 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 507mg 21%
Potassium 290mg 8%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 20%
Vitamin C 25%
Calcium 9%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

I came across a recipe on Instagram originally posted by MegunUnprocessed and it looked interesting. I thought I would add my own touches, ingredients, and season and roast the cherry tomatoes rather than cook on the stovetop. The results were nothing short of spectacular.

There are several new vegan feta kinds of cheese on the market these days and this was my first time cooking with the Trader Joe’s brand. I think I will always opt for this vegan feta because the taste was smooth and creamy rather than overly pungent.

You can use any type of pasta and it is also ok to use dried, rather than fresh basil but the fresh, in my opinion, definitely makes a better pasta dish.



  • 3 Tbl. olive oil
  • 2 pints cherry tomatoes rinsed and drained
  • 1 tsp. salt less to taste
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. Oregano
  • 10 large basil leaves 5 for baking and 5 for topping
  • 7 oz. trader joe's vegan Feta, one package drained
  • 1/4 cup Follow Your Heart Vegan Parmesan Shreds


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or foil.
  2. Arrange cherry tomatoes on the baking sheet and drizzle with olive oil, salt, garlic, onion, oregano, and half of the basil leaves. Mix the tomatoes and basil with your hands so everything gets evenly coated. Make sure the basil leaves cook under the tomatoes to ensure they do not dry out. Bake for 20 minutes, or until the tomatoes are fork-tender.
  3. When the tomatoes are cooking, place 1/2 tsp. olive oil or cooking spray in a saucepan. Cover and simmer over low heat for 8-10 minutes or until Feta has melted completely. Add FYH vegan parmesan shreds to the pan and stir until melted.
  4. Cook 1 lb. of pasta of choice, drain.
  5. When tomatoes are cooked, remove them from the oven and dump them, juices and all, into the saucepan with the melted feta and parmesan. Using an immersion blender, mix until smooth.
  6. Add pasta to the pan and stir until the sauce has coated the noodles.
  7. Serve with the remaining basil leaves, chopped, and more Follow Your Heart Vegan Parmesan Shreds.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


Latest Posts

Did You Know?

Social Links