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!
Looking for a healthy, wholesome, quick, and delish vegetarian meal to serve on busy weeknights?
This Mediterranean pasta is for you!
Although it is similar, this is no TikTok Greek pasta! But it is fun to make and quite yummy!
In addition, you can easily add any protein of choice such as salmon, tuna, chicken, or shrimp.
Watch me prepare this pasta recipe step-by-step!
Table of Contents
Ingredients and substitutions
- Whole Wheat Pasta: This pasta is better for you than regular pasta! It is higher in fiber and nutrients, reducing blood sugar spikes. Its flavor is mild, so no one will suspect your healthy swap. Cook it for the time stated in the package, which varies according to the type of noodles that you use. My fettuccine cooked in up to 10 minutes. But if you prefer, use regular pasta!
- Mediterranean vegetables: I used canned artichokes, grape tomatoes (you can replace them with sun-dried tomatoes), garlic, and olives (a medley of green and Kalamata olives, or black olives). You may add chopped red onion and sauté for 3 minutes before adding the garlic and herbs!
- Extra-Virgin Olive Oil: Use it to sauté the garlic and when boiling the noodles so they won’t stick together.
- Herbs: I used dried basil and oregano but if you prefer use Italian seasoning. Oh, don’t forget to add chopped parsley to the final dish to add extra freshness and color. You may replace it with fresh basil if you prefer!
- Dairy: They add creaminess to the pasta sauce. I used a combo of cream cheese, feta, and heavy cream, but if you prefer replace the latter for half-and-half. It will be less creamy yet less fatty too! Parmesan cheese can serve as a garnish to the final dish if you want!
- Add-ons: Fresh lemon juice or red wine vinegar and also red pepper flakes can bring this pasta to the next level, adding extra flavors! You can skip them but I prefer mine with them both.
All the ingredients are available in most grocery stores, making one of those easy dinner recipes or favorite recipes that you can put together quickly on busy days.
How to Make Mediterranean Pasta
STEP 1: Boil Pasta
In a large pot, boil water and then add salt and a hint of olive oil.
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!
STEP 2: Sauté Garlic and Herbs
Meanwhile, heat 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.
STEP 3: Make the Mediterranean Pasta 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 a lemon if you want.
Add the pasta water and then toss the pasta until evenly coated.
STEP 4: Add the Vegetables
Finish the Mediterranean pasta by adding tomatoes, olives, and quartered artichokes.
Cook for a minute to warm them through. Garnish with parsley and Parmesan cheese.
Serve it with crusty bread!
Tips for Making Mediterranean Pasta Recipe
Here are some great tips to make this vegetarian pasta properly:
- 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 the 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 is 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!
Greek Pasta (Variations)
This is not a Mediterranean pasta bake but you can make it as a variation.
Most of all, it is a satisfying healthy dinner meal that you can keep vegetarian or add some protein of choice as follows:
- Mediterranean Pasta with Sun-Dried Tomatoes: As I said earlier, you can replace fresh tomatoes with sun-dried tomatoes. Choose the ones packed in oil because they contain more flavor.
- Mediterranean Pasta with Shrimp: Preferably sauté the shrimp separately and add to the pasta at the very end. Or sauté it with the garlic and herbs and finish cooking it when making the sauce. But be careful to not overcook it! If using large shrimp, it will cook in 3-4 minutes or until pink-ish. These shrimp recipes pair well with it: Air fryer shrimp and honey garlic butter shrimp!
- To Make Vegan: Replace the dairy with vegan options!
- Mediterranean Pasta with Canned Tuna. For the best flavor, use oil-packed tuna ( a source of heart-healthy protein and fats).
- Mediterranean Pasta with Chicken. For serving this Greek pasta with chicken, you can choose to make one of the following: Mediterranean chicken foil packets, baked chicken thighs, baked chicken breast, air fryer chicken thighs, Instant Pot whole chicken, or air fryer chicken legs. You can serve this healthy Mediterranean pasta with the chicken whole as a side or shredded and tossed with the pasta.
- Also Mediterranean Pasta with Italian Sausage: Slice precooked Italian sausages, then brown the pieces in a sauté pan. Remove them from the pan, follow the recipe using the same pan, and toss the sausage into the pasta at the end.
- Mediterranean Pasta with Feta: Swap part of the cream cheese for feta cheese. But add extra heavy cream for creamy pasta!
What to Serve with Mediterranean Pasta
- Vegetables: This pasta dish is also great with air fryer asparagus or air fryer Brussels sprouts!
- Appetizers: Begin the meal with a tasty appetizer such as this baked feta recipe or cauliflower hummus with pita chips to complement the pasta.
- Meat: Italian baccala, veal Marsala recipe, shrimp scampi, and air fryer steak recipe.
FAQ’s
Yes, absolutely! The Mediterranean diet encourages upping your intake of vegetables, legumes, whole grains, spices, herbs, seafood, and extra-virgin olive oil. Whole wheat or whole grain pasta is considered whole and can be part of a Mediterranean diet. Chickpea pasta is also present in Mediterranean pasta recipes.
Olive oil and extra-virgin olive oil are healthy fats and staples in the Mediterranean diet, making the healthy base for pasta sauces. Rich in monounsaturated fats and inflammation-fighting compounds, they may help improve cholesterol levels.
How to Store and Reheat
- 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.
Other Mediterranean Pasta Recipes to Enjoy:
- Easy Pasta Bolognese Recipe
- Shrimp Carbonara
- Homemade Bow Tie Pasta with Tomato and Basil Sauce
- Fettuccini Aglio e Olio with a Twist
- Spaghetti with Meat Sauce
- Baked feta pasta
- Shrimp scampi pasta
- Five cheese ziti al forno
PIN & ENJOY!
Mediterranean Pasta (15 Minutes)
Equipment
- 1 large pot
- 1 large skillet or pan
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
- 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!
- 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.
- 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.
- 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.
Recipe Video
Recipe Notes
- 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
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Bea Turner says
What do you recommend as a substitute for Feta?
Denise Browning says
Hi Bea! Sure! To make the cheese sauce, please use 6 oz cream cheese to replace the 8 oz feta cheese (That means you'll be using about 14 oz cream cheese total) plus add more salt to the sauce in order to adjust it to your taste). Feta has more salt than cream cheese!
But for adding extra cheese to garnish the pasta at the end, please replace the crumbled feta with more Parmesan cheese, or use either queso fresco or cotija. Enjoy!
2pots2cook says
So bursting with health and flavours ! We are both in !!!!!
Denise Browning says
So glad! My husband coudn't have enough of it.