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Creamy Lemon Feta Pasta

A quick, vibrant pasta with a luxuriously creamy sauce made from roasted feta, lemon, and garlic.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, Mediterranean
Calories: 480

Ingredients
  

Pasta & Sauce
  • 8 oz pasta such as penne or rigatoni
  • 1 block feta cheese 7-8 oz, full-fat in brine
  • 0.33 cup extra-virgin olive oil plus more for drizzling
  • 3-4 cloves garlic thinly sliced
  • 1 tsp red pepper flakes
  • 1 large lemon zest and juice
  • 0.5 cup pasta water reserved
Garnish
  • 1 handful fresh herbs dill, parsley, or basil
  • freshly cracked black pepper

Equipment

  • Large pot
  • Oven-safe baking dish or skillet
  • Tongs or Large Spoon
  • Measuring Cups/Spoons

Method
 

  1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Zest and juice the lemon; set aside. Thinly slice the garlic.
  2. Place feta block in a baking dish. Pour 1/3 cup olive oil around it. Scatter garlic and red pepper flakes in the oil. Drizzle feta with more oil and add black pepper. Roast for 15-20 mins until soft and golden.
  3. Cook pasta in boiling water until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain pasta.
  4. Remove baking dish from oven. Immediately add lemon juice and half the zest. Vigorously mash and whisk the feta, oil, garlic, and lemon into a creamy sauce.
  5. Add the hot, drained pasta to the sauce. Pour in 1/4 cup of reserved pasta water. Toss thoroughly until pasta is evenly coated, adding more water if needed for a silky consistency.
  6. Taste and adjust (salt likely not needed). Garnish with remaining lemon zest, fresh herbs, and an extra drizzle of oil. Serve immediately.

Notes

Use a block of feta in brine for best creaminess. Do not rinse the pasta after draining. The sauce will thicken as it sits, so serve promptly.