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Tomato Feta Elbow Pasta

Prep Time
5 minutes
Cook Time
35 minutes
Tomato Feta Elbow Pasta



  • 1 Package Chickapea Elbow noodles
  • 2 Tbsp table salt (for boiling pasta)
  • 1 block of vegan gluten-free feta cheese
  • 4 cups of cherry tomatoes
  • ¼ cup avocado oil
  • ½ tsp salt
  • 2 tsp garlic powder
  • 1 Tbsp Italian seasoning
  • 4 cup fresh baby spinach
  • 2 cloves of garlic, minced
  • Italian seasoning and finishing salt to taste

A vegan, gluten-free version of the tomato feta pasta which has become an internet sensation, using healthy Chickapea elbow noodles. There’s a reason this recipe is so popular online at the moment, it is delicious. Try this fuss-free version of the original, for an easy and nutrient packed week night dinner.


    1. Preheat the oven to 400°F 
    2. Place the vegan feta cheese in the middle of a large oven-safe baking dish
    3. Add the tomatoes around the block of feta
    4. Pour the avocado oil over the cherry tomatoes and shake the dish back and forth to coat the tomatoes evenly
    5. Sprinkle the salt, garlic powder and Italian seasoning over the tomatoes and feta. Shake the dish back and forth again to evenly season the dish
    6. Bake the feta and tomatoes for 30 minutes or until the tomatoes burst in the oven
    7. Meanwhile, prepare the Chickapea Elbow pasta to package specifications (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add the pasta to the water and decrease the heat to maintain a gentle boil. Stir and cook the pasta for 6 minutes)
    8. Drain and rinse the pasta with warm water
    9. When the feta and tomatoes are done baking, remove them from the oven and immediately mix in the fresh baby spinach until it has wilted
    10. Stir the fresh garlic into the pasta
    11. Transfer the cooked pasta to the baking dish and toss the pasta and sauce to combine 
    12. Plate each serving while still hot and top with desired amount of Italian seasoning and finishing salt
    13. Enjoy!

    Recipe Notes: 

    • Cherry tomatoes are a must for this recipe and should not be substituted with regular tomatoes
    • Violife vegan feta was used in this recipe
    • Leftovers can be stored in an airtight container for 2-3 days

    How to
    Cook and
    Not Guess

    1. Boil 10 cups of salted water.
    2. Add your pasta to the boiling water.
    3. Stir a few stirs so they don’t stick together.
    4. Maintain a steady boil for 5-8 minutes or until you reach your desired level of doneness.
    5. Drain, rinse and serve with your favourite sauce.
    6. Then think, “wow, I didn’t really have to guess while I cooked, thanks Chickapea.”


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