Lifestyle
Meat-free Monday roasted feta and mushroom pasta
This dish is incredibly easy to make - perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
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.
