Flavour Bomb Pasta

PREP TIME: 15mins


What’s for supper recipe no 4!

One pan, creamy feta, zingy lemon, loads of garlic and crunchy broccoli.

Not to add to the feta pasta craze or anything but I love the simplicity of this pasta.

It’s quick, it’s easy, its full of flavour and I hope you get to make it.

The better the feta the better the pasta, I would highly recommend a great feta from dalewoodfromage


  • 1/4 cup olive oil plus some for drizzling
  • 300g good feta
  • 1 large red onion, halved & sliced thickly
  • pinch chilli flakes
  • small lemon, thickly sliced (optional)
  • 1 broccoli, into bitesized mouthfuls
  • 200g baby spinach
  • whole garlic, halved lengthways (exposing the garlic cloves in half)
  • 320g gluten-free pasta rigatoni
  • 1 cup pitted kalamata olives, halved (optional)
  • salt & pepper
  • To garnish: rocket leaves, lemon juice and pecorino cheese.


  1. Preheat the oven to 190c.
  2. In an oven proof baking tray add the oil, feta, lemon slices and onions. Sprinkle the chilli flakes over the feta and season with pepper. Drizzle oil over the garlic and wrap in foil.
  3. Bake the tray and the garlic, in the oven for 20 minutes, remove and add the broccoli, drizzle with oil and season with salt and pepper. Place the tray back in the oven and roast for another 20 minutes. Check that the garlic is soft and ‘oozy’.
  4. Meanwhile, wilt the spinach in a large pan until softish, drain any excess water and roughly chop.
  5. Cook the pasta until perfectly al dente – reserve 1/4 cup pasta water (its important).
  6. Remove the garlic and squeeze out the garlic cloves, two options here, either mash the garlic with a fork and add to the reserved pasta water or whizz the garlic and reserved pasta water in a NutriBullet until smooth.
  7. Remove the tray from the oven, add the ‘garlic water’, spinach and pasta, stir everything together. You can remove the lemon rind at this stage but I like the texture and kept it in. Add the olives if using and top with rocket.
  8. Season the pasta with olive oil, lemon juice and scatter over the rocket. Enjoy! PS: for me there is no such thing as too much cheese and I love the addition of salty pecorino on the pasta.
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