R-Baked Feta and Fig Pasta
Sweet, caramelised figs baked alongside creamy, salty feta, tossed with spaghetti for an irresistible autumnal dish. Figs are a great source of fibre and essential minerals.
Ingredients
feta200 g
figs12 whole
walnuts50 g
salt1 pinch
black pepper1 pinch
spaghetti160 g
thyme0.7 tsp
rosemary0.7 tsp
extra virgin olive oil2 tbsp
Instructions
Chef's Tips
For an extra depth of flavour, drizzle a small amount of honey or maple syrup over the figs before baking to enhance the caramelisation.
If you prefer a smoother sauce, mash the baked feta and figs slightly with a fork before adding the pasta.
Prepare the Figs and Preheat
Preheat your oven to 180°C (Gas Mark 4). Peel and cut 10 of the figs into quarters or slices. Reserve the remaining 2 figs for garnish.
Assemble and Bake
Place the block of feta in the centre of a medium baking dish. Arrange the sliced figs around the feta. Drizzle with extra virgin olive oil, and season generously with black pepper, thyme, and rosemary. Bake for 20 minutes until the feta has formed a delicious crust and the figs have softened and caramelised.
Cook the Pasta
While the feta and figs are baking, cook the spaghetti in a large pan of salted boiling water according to the packet instructions until al dente. Reserve about 100ml of the pasta cooking water before draining the spaghetti.
Create the Sauce
Remove the baking dish from the oven. Add the drained spaghetti directly into the dish. Pour in a splash of the reserved pasta cooking water and mix vigorously until the baked feta and figs break down and combine with the water to form a creamy sauce. Add more cooking water if needed to reach your desired consistency.
Serve and Garnish
Roughly chop the walnuts. Serve the creamy pasta immediately, garnishing each portion with the chopped walnuts, a drizzle of the remaining sauce from the dish, a sprinkle of black pepper, and slices of the reserved fresh fig.
