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TikTok Viral Pareve Baked Feta Pasta (Kosher) – The Internet’s Latest Obsession

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Pareve

The viral baked feta pasta, made pareve: a block of plant-based feta is baked with cherry tomatoes, olive oil, garlic and red pepper flakes until the tomatoes burst and the cheese softens, then everything is stirred into a creamy sauce and tossed with pasta and fresh basil.

How It Works

High heat bursts the tomatoes and softens the cheese, and stirring them together creates a tangy, creamy sauce. Choose a plant-based feta that melts well. Add reserved pasta water to loosen the sauce, and a squeeze of lemon to brighten it.

Kosher Notes

Made with a certified pareve feta alternative, this pasta is pareve, so it can be served alongside meat. Some cheese alternatives contain milk derivatives, so check the hechsher. With real feta, it becomes a dairy dish.

Leftovers

Leftovers keep for 3 days; reheat with a splash of water.

TikTok Viral Pareve Baked Feta Pasta (Kosher) – The Internet’s Latest Obsession
Transform simple ingredients into TikTok's viral sensation with this kosher pareve version that's perfect for any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta like penne or rigatoni
  • 2 pints cherry tomatoes
  • 8 oz pareve feta cheese block such as Violife or Kite Hill
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp red pepper flakes optional
  • 1/2 cup fresh basil leaves chopped
  • 2 tbsp fresh lemon juice optional

What I use for this recipe

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Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large baking dish (9x13 inch works well), combine cherry tomatoes, olive oil, minced garlic, salt, pepper, and red pepper flakes if using. Toss everything together.
  3. Place the block of pareve feta in the center of the dish, nestled among the tomatoes.
  4. Bake for 35 minutes, until the tomatoes are bursting and the feta is golden and soft.
  5. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  6. Remove the baking dish from oven and immediately mash the feta with a fork, mixing it with the roasted tomatoes and their juices to create a sauce.
  7. Add the cooked pasta to the baking dish and toss everything together. Add pasta water a little at a time if needed to help the sauce coat the pasta.
  8. Stir in fresh basil and lemon juice if using. Taste and adjust seasoning with more salt and pepper as needed.
  9. Serve immediately while hot.

Notes

For best results, use a good quality pareve feta that melts well. If the sauce seems too thick, add reserved pasta water gradually until you reach the desired consistency. Leftovers keep in the refrigerator for up to 3 days and can be reheated with a splash of water or broth.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 0mg
Sodium 720mg 31%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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