Whole Wheat Pasta with Roasted Tomatoes, Caramelized Onions and Feta Cheese

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I used Hodgson Mill Whole Wheat Egg Noodles in this recipe for their taste and to provide some extra protein since this dish falls into the meatless category. They also hold up really well with the thick roasted tomato and caramelized onion sauce. Hodgson Mill Whole Wheat Egg Noodles aren’t like traditional egg noodles. They are a thick cut, short, rectangular shape – much more like homemade egg noodles than their distant cousin – the flimsy, ruffled, white flour egg noodle. I don’t think this dish would be nearly as good without them.


  • 2 pints cherry tomatoes, or grape tomatoes
  • 3 Tbsp extra-virgin olive oil
  • salt, for sprinkling
  • pepper, for sprinkling
  • 3 medium red onion, thinly sliced
  • 1 package Hodgson Mill Whole Wheat Egg Noodles
  • 1 cup feta cheese, crumbled


Toss together grape tomatoes with olive oil in a 13” x 9” baking dish. Sprinkle with salt and pepper and roast in a 375˚F oven for about 45 minutes or until brown and wrinkly. Set aside. Sauté sliced red onion in a large skillet over medium-high heat until beginning to brown. Turn down heat to medium-low and cook for 25 more minutes. Add a pinch of salt and cook until caramelized, about 5 more minutes. Set aside. Cook pasta according to directions on the bag. Toss together roasted tomatoes (and all of the juices) and drained pasta with the caramelized onions in the large skillet over low heat until combined. Add one cup of feta cheese and gently toss one or two more times. Serve immediately.

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