This veggie noodle recipe with feta is full of color and flavor. The healthy vegetables are spiraled into noodles so it’s a gluten free pasta. They’re roasted with herbs and feta cheese to make a delicious heathy main dish or side. This veggie pasta is easy to make and perfect for a meatless weeknight meal.
You might also like this lemon and garlic turnip noodle recipe.
Sometimes I come across an old post and remember how much I liked it and today that was my roasted veggie noodles. After seeing all the baked feta pasta recipes on Instagram I came up with this veggie noodle recipe and added a bit of salty feta and seasonings.
This is how you do healthy food. There is something about make vegetables into pasta noodles that gives them a better taste. Seriously try it and see. With the addition of some feta cheese, garlic, lemon and fresh basil, this dish had loads of flavor. So next time you are looking for a healthy tasty dinner try this dish instead of regular pasta.
Recipe ingredients I used.
Below you can see most of the ingredients I used. The veggies I used red onion, carrot, green and yellow zucchini, bell peppers and turnips. The other ingredients and seasonings were fresh basil, garlic, feta cheese, olive oil and lemon.
I tried to pick the most colorful of vegetables to use in this dish. Like using a red onion instead of a yellow onion. You can pick and chose your favorite veggies but if you have all of these try them all. Other good choices would be sweet potatoes or butternut squash.
The turnip noodles are my favorite as they have the best texture of pasta of all of them.
How to make this roasted veggie noodle recipe with feta.
Step 1: Preheat oven to 400°F. Using a spiralizer, mandoline or julienne vegetable peeler turn the veggies into noodles. I used 6 cups total of this vegetable pasta. They shrink as the roast just so you know.
I used my Saladacco vegetable spiralizer to turn the turnips into angel hair pasta. I also used julienne vegetable peeler for the rest of the vegetables. See below for other ways to make vegetable noodles.
Step 2: In a large bowl, add the noodles, olive oil and garlic and mix well. Spread the vegetable mixture evenly on a baking sheet sprayed with nonstick cooking spray. Season with salt and black pepper and bake for 10 minutes.
Step 3: Give the vegetables a stir and then spread them evenly again and sprinkle the feta on top. Place back in the oven to bake for 10 minutes. Cooking time may vary depending on the size of your noodles.
Step 4: When they are done, sprinkle the lemon zest and fresh basil on top and serve. If you want a little extra heat, you can add some hot chili flakes. Store leftover in an airtight container. (Please scroll down to view and print the recipe card.)
Protein options to add to this recipe.
Note if you wanted to add a protein to this dish, you can try cooked shrimp or cooked chicken breast.
Vegetarian protein options would taste good with these flavors would be chickpeas, edamame, crunchy seeds or nuts like pine nuts, walnuts or pecans. Learn about more vegetarian protein sources.
To make this on the stovetop.
If you wanted to make these on the stove top you would heat a large skillet to medium heat. Meanwhile mix the veggies with olive oil, garlic and mix well. Season with salt and pepper.
Then add the vegetables to the pan and saute for about 10-15 minutes to soften. Sprinkle the feta, lemon zest and basil on top and serve.
Ways to make vegetable noodles.
As I mentioned above I have quite a few ways to make veggie noodles but you can just use a standard vegetable peeler or purchase an inexpensive julienne pepper. Here are 4 ways I make noodles out of vegetables. Check out this veggie noodle post to learn more.
- Saladacco spiral slicer – This particular spiralizer makes very thin angel hair pasta from the vegetables. It’s my oldest one but I like it for turnip noodles.
- julienne peeler – This is the tool that I mainly used in this recipe. It’s convenient because it’s handheld and it make nice, sturdy but thin noodles.
- Paderno spiralizer – This one has different blade options and makes a few different sizes of vegetable noodles. It’s a bit bulky but it has a spiralizer attachment that makes thick, vegetable fettuccini. I like it for my butternut squash pasta.
- standard vegetable peeler – I like to use this one for wide zucchini noodles. Something like a pappardelle pasta.
More veggie noodle recipes to try.
Next time you are looking for a pasta dish, try one of these healthy pasta alternatives! They are all easy and delicious recipes.
- keto pesto turnip pasta
- air fryer cheesy zucchini noodles
- red curry cabbage
- asparagus pasta with creamy sauce
- zucchini carbonara
- golden beet noodles with goat cheese
- sausage and butternut squash noodles
I hope you give these feta and roasted vegetable spaghetti noodles a try. They really are a fun and tasty dish and great for a meatless dinner. It’s also a great way to use those colorful vegetables that are in season. Enjoy.
- 6 cups vegetable noodles (I used turnips, carrots, zucchini, red onion, sweet bell pepper)
- 2 oz feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 8 fresh basil leaves, minced
- zest of 1 lemon
- Preheat oven to 400°F. Using a spiralizer, mandoline or vegetable peeler, make you veggie noodles. I used 6 cups total of noodles. They shrink as the roast just so you know.
- In a large bowl, add the noodles, olive oil and garlic and mix well. Spread evenly on a baking sheet sprayed with nonstick cooking spray. Season with salt and black pepper and bake for 10 minutes
- .Give the noodles a stir and then spread them evenly again and sprinkle the feta on top. Place back in the oven to bake for 10 minutes.
- When they are done, sprinkle the lemon zest and fresh basil on top and serve. Store leftover in an airtight container.
- If you like a little heat you can add some hot pepper flakes at the end too.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 13mgSodium: 227mgCarbohydrates: 48gFiber: 13gSugar: 10gProtein: 12g