Directions
- 1Preheat oven to 180c (fan).
- 2Place spaghetti in an oven proof dish and add 2 tbsp olive oil, coat it evenly.
- 3Add block of feta on top of spaghetti, sprinkle garlic salt and place lemon slices around on top of spaghetti.
- 4Pour 500ml of veggie stock over spaghetti.
- 5Cook in oven for 25 minutes.
- 6Take lemon slices aside and mix spaghetti and feta. Add lemon zest.
- 7Add olive oil and 100ml of veggie stock to thin out spaghetti until desired texture is reached.
- 8Place on serving plate, add lemon slices and crushed pistachios and serve!
Ingredients
- 300 g spaghetti
- 2 tbsp olive oil
- 1 block feta
- 0.5 half lemon
- 1 pinch garlic salt
- 500 ml veggie stock
- 0.5 half lemon zest
- 100 ml veggie stock
- 1 drizzle olive oil
- 1 handful pistachios
Equipment
ovenoven proof dishmeasuring jugtongs
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