Directions
- 1Add feta, halved lemons, garlic bulb, shallots, nooch, olive oil, salt & pepper to a dish.
- 2Cover and bake for 20 minutes at 180°C.
- 3Uncover and roast for 10 more minutes.
- 4Cook spaghetti in salted water until al dente.
- 5Save a splash of pasta water.
- 6Squeeze roasted lemon juice and garlic into the dish.
- 7Mash, stir and season.
- 8Add pasta water to loosen the sauce.
- 9Toss in spaghetti and spinach until glossy.
- 10Twist into bowls, top with mint, nooch and olive oil.
Ingredients
- 3 lemons
- 4 banana shallots
- 1 garlic bulb
- 200 g plant-based feta
- 2 tbsp nooch
- 4 tbsp olive oil
- 500 g spaghetti
- 100 g baby spinach
- Salt
- pepper
- fresh mint
- extra nooch
- drizzle of olive oil
Equipment
dishovenpottongsforkplate
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