Baked Lemon Feta Spaghetti
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
Ingredients
For the Sauce
<item-todo-done>3 lemons<item-todo-done><item-todo-done>4 banana shallots<item-todo-done><item-todo-done>1 bulb of garlic<item-todo-done><item-todo-done>200g plant-based feta<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>50ml pasta water<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>500g spaghetti<item-todo-done><item-todo-done>100g spinach<item-todo-done>
For the Garnish
<item-todo-done>10g mint leaves<item-todo-done><item-todo-done> nutritional yeast<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
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
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
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)
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
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