TikTok’s oven roasted feta pasta craze is clearly not over. In fact, since it took social media by storm in 2019, with Jenni Häyrinen posting a simple, wholesome recipe to her Instagram, everyone’s been trying it out in various ways. Hers was basically a combination of a block of feta, a scattering of cherry tomatoes and some chopped chilis – all on the same tray. Once blistered and melted, she removed it from the oven, mixed it and tossed it together with some freshly cooked spaghetti or another pasta of choice and voila! A delicious and irresistible meal at a fraction of the price you’d pay for it in a restaurant.
Well, here is another version of an oven roasted feta pasta recipe that will make your taste buds dance. This one is from SAMFA, hence the mushrooms. The combination of ingredients might be a lot different to that of the original oven roasted feta pasta recipe, but it certainly has no reason to stand back.
Oven Roasted Feta & Mushroom Pasta
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
Salt and pepper, to taste
Fresh thyme leaves
Preheat oven to 200˚C fan on.
Slice mushrooms into thick pieces 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 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 want 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.