When I hear ‘pasta’, I feel like doing a happy dance and so does the rest of my family. And, come the end of the month, this recipe proves to be quite handy as it costs the minimum (which means we get to stay within our budget) while offering maximum flavour.

SAMFA’s Oven Roasted Feta & Mushroom Pasta is a go-to for any cheese-loving mushroom fanatic who enjoys the finer things in life while also trying to adhere to a tight budget. I mean, with current petrol prices we need to save every cent, right?

Apart from this dish’s full flavour, it also looks pretty on the plate, which makes it an even bigger winner recipe for me.

READ: Sleep deprived? Here’s how mushrooms can help

SAMFA Oven Roasted Feta & Mushroom Pasta

A recipe that’s kind to your budget

Serves 4

Ingredients (on a budget)

400g pasta of choice

200g block feta cheese

1 large red onion

500g portabellini mushrooms

± 6 fresh thyme sprigs

Zest and juice of 1 lemon

Olive oil

Salt and pepper, to taste

To serve:

Fresh thyme leaves

Parmesan cheese

Method

Preheat oven to 200˚C, fan on.

Slice mushrooms fairly thick 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.

(If you are worried about getting the timing just right and prefer to drain the pasta, reserve 2 cups of pasta water before draining)

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.

Bon Appetit!