SAMFA Oven Roasted Feta & Mushroom Pasta

Are you having family over for the long weekend? How about serving a delicious, hearty, oven-roasted feta and mushroom pasta.


Serves 4



  • 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




  • Preheat oven to 200˚C fan on.
  • Slice mushrooms fairly thickly and slice the red onion into petals.
  • Place the block of feta into the center 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 them 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.


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