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5.0 from 12 votes

Mediterranean Pasta (15 Minutes)

Mediterranean Pasta made in just 15 minutes with whole wheat noodles tossed in a creamy feta sauce with Mediterranean veggies. It makes one of those easy dinners that your whole family will love!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 people
Calories: 660 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 16 oz pasta cooked until al dente (reserve ¾ cup of pasta water). For making this recipe gluten-free, use a GF pasta!
  • 1 tablespoon olive oil or extra-virgin olive oil
  • 6 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil Add a pinch of red pepper flakes for a kick if you want
  • 8 oz cream cheese softened
  • 8 oz feta cheese (one block). Choose one that comes in a brined liquid and drain before adding to the pasta! Not crumbled feta but creamy feta!
  • ¾ cup heavy cream
  • ¾ cup pasta water Add the juice of ½ lemon for extra flavor!
  • 1 pint grape tomatoes halved (I used 2 colors but you can use one only)
  • 15 oz quartered artichoke hearts drained
  • ¾ cup olives I used both green and Kalamata olives
Garnish
  • fresh chopped parsley
  • shredded Parmesan
  • crumbled feta

Instructions

    Cup of Yum
  1. Boil the pasta: Bring a large pot of salted water with a hint of olive oil to a boil. Add pasta and cook until al dente, following the time stated on the package. Right before draining, remove 1 cup of the pasta cooking water and reserve. Drain pasta!
  2. Sauté the garlic and herbs: Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic, dried herbs, salt, and pepper to taste and cook for about 1 minute, stirring now and then. If you’d like to add a kick to this pasta, sauté a pinch of red pepper flakes along with the other ingredients.
  3. Make the sauce: Add cream cheese, feta cheese, and heavy cream, mixing until the cheese melts and creates a sauce. For extra flavor, squeeze the juice of half lemon if you want. Add the pasta water and then toss the pasta until evenly coated.
  4. Add the veggies: Finish the Mediterranean pasta by adding tomatoes, olives, and quartered artichokes. Cook for a minute to warm them through. Garnish with parsley, feta, and/or Parmesan cheese.

Notes

  • Tips for Making Mediterranean Pasta Recipe
  • Here are some great tips to make this vegetarian pasta properly:
  • How to Store and Reheat
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  • Salt your pasta water: Add about 2 tablespoon of salt to the boiling water along with a good hint of olive oil. It will flavor the pasta and avoid sticking. It’s not uncommon for high-end restaurants to cook pasta in broth like this chicken broth. The pasta will absorb the broth, getting extra flavorful.
  • Cook pasta just until al dente: Check the cooking directions on the package. Every type of pasta has a different cooking time. But as a rule, cook the pasta for 1-2 minutes less than the lowest recommended cooking time. This means if the cooking time is 8-10 minutes, start checking if the pasta it's done around the 6-8 minute mark. It must be tender, but still, have a bit of a bite!
  • Reserve about 1 cup of pasta water before draining the pasta: The pasta water is starchy! It’ll thin the sauce yet it’ll make it cling to your noodles. Most of the time I use ½ to ¾ cup of water but I prefer to reserve a whole cup just in case I need it.
  • Use feta cheese that comes in a block: It melts into the sauce better than crumbled feta cheese. The one with a creamy texture usually comes in a brine that you can drain before adding to the pan.
  • Use any kind of pasta you have on hand: You can use any type of pasta – either short cuts of pasta (e.g. penne, rigatoni, or macaroni) or longer cuts such as whole wheat spaghetti, linguine, fettuccine, bucatini, or angel hair pasta.
  • Switch up the veggies: If there is any veggie that you don’t like, swap up for another one of your choices but keep the ratios about the same. Some may prefer to use sun-dried tomatoes instead of grape or cherry tomatoes, one type of olives, or simply replace artichokes with baby spinach or arugula. It’s up to you!
  • Sauté garlic and herbs: This step is key to building a flavorful sauce!
  • Replace herbs: Use whatever Mediterranean dried herbs you have at home like basil, thyme, oregano, rosemary, fennel, dill, parsley, or tarragon. Garnish the pasta with some fresh herbs too!
  • To Store: Keep leftovers in an airtight container and chill in the fridge for up to 4 days. 
  • To Reheat: Cover and warm gently in the microwave! If needed, add a hint of olive oil to toss the pasta and prevent it from drying out after being warmed.

Nutrition Information

Calories 660kcal (33%) Carbohydrates 66g (22%) Protein 20g (40%) Fat 38g (58%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 116mg (39%) Sodium 830mg (35%) Potassium 475mg (14%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1835IU (37%) Vitamin C 12mg (13%) Calcium 305mg (31%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 660

% Daily Value*

Calories 660kcal 33%
Carbohydrates 66g 22%
Protein 20g 40%
Fat 38g 58%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Cholesterol 116mg 39%
Sodium 830mg 35%
Potassium 475mg 10%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 1835IU 37%
Vitamin C 12mg 13%
Calcium 305mg 31%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.