250g multigrain protein pasta penne
1 block vegan feta
1 punnet cherry tomatoes
1 zucchini, grated & fluid squeezed out
5 mushrooms, sliced
Fresh basil chopped
1 tbsp extra virgin olive oil
Pepper and salt to season
Preheat oven to 180°C.
Place cherry tomatoes (uncut), grated zucchini and sliced mushrooms in an oven dish.
Nestle the feta in the middle.
Drizzle olive oil on top and season with pepper.
Bake for 20 minutes.
Meanwhile, cook pasta in salted water and drain – reserve a small amount of the pasta water for later.
Once the oven dish is removed – with a fork smash together the feta, tomato, zucchini and stir in the pasta with a dash of the reserved pasta water.
Sprinkle with basil to serve.