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Walnut Feta Pasta
Meatless Monday: Walnut Feta Pasta
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
If you are using a drier type or brand of feta, you can reserve 2-3 tablespoons / 30-45 ml of the pasta cooking water to toss with the other ingredients when they are combined with the pasta. There is no need for additional salt in this recipe as feta is usually salty enough.
Servings: 6 servings
Author: Mary Gillespie
  • 2 tablespoons / 30 ml olive oil
  • 1 medium onion finely chopped (about 1 cup / 250 ml)
  • 3-4 cloves garlic minced
  • 1 cup / 250 ml roughly chopped walnuts
  • 1/2 cup / 125 ml chopped fresh parsley
  • Black pepper to taste
  • 1 cup / 250 ml crumbled feta cheese
  • 4 cups / 1 liter uncooked pasta use a curly kind like rotini
  1. Put a pot of water with one teaspoon of salt added on to boil for the pasta while you are preparing the other ingredients.
  2. When pasta water is boiling, add the pasta and cook until tender, about 7-8 minutes.
  3. While the water is getting ready, heat a frypan over medium heat. When the pan has heated, add the olive oil and swirl to coat the pan.
  4. Add onions and cook until softened, about 3 minutes. Add garlic and walnuts and continue to cook for an additional 5 minutes. Stir to keep the vegetables and nuts from sticking and burning.
  5. Add pepper to taste.
  6. Add parsley and cook for 1 minute until it has softened slightly. Remove the pan from the heat until the pasta has cooked.
  7. Drain pasta and toss with feta cheese and the onion-walnut mixture. Serve immediately.