This easy spaghetti dinner has a bright and savory lemon brown-butter sauce, umami-rich roasted tomatoes, and creamy feta for a family-friendly summertime meal.
Lemon Brown Butter Pasta with Roasted Tomatoes + Feta
Lemon Brown Butter Pasta with Roasted Tomatoes and Feta is a must-try vegetarian spaghetti recipe with a savory, herby sauce and summery flavor.
Who doesn’t love a skillet pasta recipe? I love whipping up a creamy or veggie-packed sauce in my cast-iron skillet to coat spaghetti, penne, or really any kind of pasta. And this recipe for lemon brown butter sauce with spaghetti, roasted tomatoes and feta, is exactly what I want during tomato season. It has Italian flavor and is so easy to throw together. Plus, it’s yet another way to make the most of summer’s most delicious bounty. By the way, if you’re looking for more tomato inspiration, try Vegan Tomato Avocado Cream Cheese Bruschetta and Onion, Spinach, Tomato, + Parmesan Quiche next.
How to Make Lemon Brown Butter Pasta
Start making this recipe by roasting your tomatoes. This recipe for herb-roasted tomatoes produces the best-tasting, most concentrated roasted tomatoes. They have a thick, jammy texture that creates a sauce all on their own to coat your spaghetti.
Next, cook the spaghetti according to package instructions. And while the pasta cooks, you can make the simple brown butter and lemon sauce on the stove.
Here’s what you need to make this skillet spaghetti recipe:
Spaghetti. I use Jovial gluten-free spaghetti. You can use any kind of noodle you like, but I recommend a long shape like fettuccine or bucatini to soak up the tomato flavor.
Butter. Use unsalted butter to make the brown butter sauce.
Garlic. Feel free to add more garlic if you love the flavor!
Lemon. To add acidic brightness to the rich butter sauce.
Garlic powder. Because there’s no such thing as too much garlic, especially with pasta.
Oregano and parsley. You can also use fresh herbs if you have them.
Red pepper flakes. You can use more or less pepper, depending on your spice preference.
Smokedpaprika. This adds just a touch of smoky flavor.
Feta cheese. If you don’t have feta, use another mild soft cheese like mozzarella or goat cheese.
If you want to add some protein to this pasta, you certainly can. My Vegan Meatballs or simple grilled shrimp make great additions. You could also add seared chicken breast.
You can store leftover brown butter pasta in an airtight container for 3 to 4 days. I don’t recommend freezing the pasta, as it won’t defrost well.
In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker.
Add minced garlic and sautée for 1-2 minutes, until they become browned and fragrant. Add in the salt, black pepper, garlic powder, oregano, parsley, red pepper flakes, smoked paprika, and lemon juice, stirring until combined.
Add the cooked spaghetti and roasted tomatoes, and toss until fully coated, cooking it for 2-3 minutes.
Remove everything from the heat and sprinkle Feta cheese atop everything, lightly tossing it together.
Tips & Tricks
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
VEGETABLES: You can also add additional veggies to spruce things up, such as broccolini, asparagus, brussels sprouts, kale, spinach, etc.; You can roast most of them also.
MAKE AHEAD: You can easily make this dish a meal prep for the next day or two by making your meatballs ahead of time and prepping your other ingredients.
HERB ROASTED TOMATOES: To see the recipe, tap this link.