With the sweetness of red onion, the creaminess of feta, and the earthiness of portobellini mushrooms, this easy-to-make recipe is the perfect meat-free Monday meal. Recipe compliments of The South African Mushroom Farmers’ Association.
Ingredients
- 400 g pasta of choice
- 200 g block feta cheese
- 1 large red onion
- 500 g portabellini mushrooms
- 6 fresh thyme sprigs
- Zest and juice of 1 lemon
- Olive oil
- Salt and pepper to taste
- Fresh thyme leaves
- Parmesan cheese
Method
- Preheat oven to 200˚C fan on.
- Slice mushrooms fairly thickly and slice red onion into petals.
- Place the block of feta into the centre of a large roasting dish.
- Scatter the red onion and mushrooms around the feta. Tuck the thyme sprigs amongst them.
- Season everything well with salt and pepper and drizzle liberally with olive oil. Toss to coat.
- Roast in the oven for ± 20 minutes.
- While the mushrooms and feta are roasting, cook the pasta.
- Cook in a large pot of salted water until al dente.
- When the mushrooms are ready, remove from the oven and add the lemon zest.
- Stir everything together, adding a few splashes of pasta water as you go to create a creamy feta sauce.
- Using tongs or a strainer transfer the pasta directly into the baking dish. Toss to coat in the creamy sauce adding as much pasta water as needed to keep things silky.
- Season well with freshly ground black pepper and a good squeeze of lemon juice.
- Serve topped with fresh thyme leaves and a sprinkle of Parmesan cheese.
Related Articles
You can read the full story on our App. Download it here.