Oven Roasted Feta & Mushroom Pasta

Italian pasta with mushrooms, feta and red onion.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Budget, Culinary Collection
Cuisine Italian, South African, Vegetarian
Servings 4



  • 400 g pasta of choice

For the filling

  • 200 g block feta cheese
  • 1 large red onion
  • 500 g portabellini mushrooms
  • 6 sprigs fresh thyme
  • 1 lemon zest and juice
  • olive oil
  • salt and pepper to taste

To Serve

  • fresh thyme leaves
  • parmesan cheese


For the mushrooms

  • Preheat oven to 200˚C fan on.
    Slice mushrooms fairly thickly 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.
Keyword budget, italian, pasta, vegetarian