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Baked Lemon Feta Spaghetti

  • Simple
  • 0:40 m
  • 9 ingredients

This baked lemon feta spaghetti is ridiculously simple. Packed with plant-based feta with a fresh lemon twist its great for an easy weeknight dinner or weekend supper. Great for summer - you’ll have dinner on the table faster than you can say pasta la vista.

Serves: 4

Ingredients

For the Sauce

  • 3 lemons
  • 4 banana shallots
  • 1 bulb of garlic
  • 200g plant-based feta
  • 2 tbsp nutritional yeast
  • 4 tbsp olive oil
  • 50ml pasta water
  • salt and pepper to taste
  • 500g spaghetti
  • 100g spinach

For the Garnish

  • 10g mint leaves
  • nutritional yeast
  • Salt and pepper

Before you start

Preheat the oven to 180*C | Oven proof skillet or lasagne dish | Tin foil (or lid for a skillet) | Large pan | Microplane

Step 1

Prepare the ingredients and cook

  • Zest and halve the lemons
  • Cut off the sprouting end of the garlic bulb
  • Peel, trim and finely slice the shallots
  • Add the block of plant based feta to the middle of the dish, place the lemons - cut side down - around the feta
  • Place the garlic bulb in between 2 of the lemons
  • Sprinkle over the shallots and nutritional yeast, drizzle over the olive oil, sprinkle over a little salt and pepper
  • Put the lid on (or cover with tin foil) and place the tin in the oven and bake for 20 minutes
  • Remove the tin foil and roast for a further 10 minutes

Ingredients

  • 3 lemons
  • 4 banana shallots
  • 1 bulb of garlic
  • 200g plant-based feta
  • 2 tbsp nutritional yeast
  • 4 tbsp olive oil
  • salt and pepper to taste

Step 2

Prepare the pasta

  • Fill a large pot with water, add a good pinch of salt and bring to the boil over medium heat
  • When the sauce has a couple of minutes left in the oven, cook the pasta according to packet instructions (approx 9-11 minutes)

Ingredients

  • 500g spaghetti

Step 3

Finish the sauce

  • Pick the mint leaves
  • Take the pan out of the oven and uncover
  • Use tongs to remove the garlic bulb from the dish and set to one side
  • Use tongs to squeeze the lemon juice into the dish and dispose of the skins
  • Stir the contents of the dish together so it’s well mixed
  • Use the tongs to squeeze the roasted garlic onto a chopping board and use the side of a knife to squeeze it into a puree
  • Add the garlic to the dish and stir through
  • Add approx 50ml pasta water to the dish and stir through (add more pasta water for a more saucy sauce)
  • Taste and season to perfection with salt and pepper
  • Use the tongs to transfer the spaghetti to the dish
  • Add the spinach to the dish and fold everything together to coat

Ingredients

  • 50ml pasta water
  • 100g spinach
  • 10g mint leaves

Step 4

Time to serve

  • Twist the pasta into serving bowls, garnish with nutritional yeast, salt, pepper, a few mint leaves, a little drizzle of olive oil and serve immediately

Ingredients

  • nutritional yeast
  • Salt and pepper