Prepare the vegetables and feta

• Heat the oven to 200 °C.
• Place the feta block in the middle of a baking dish and scatter the sliced peppers, cherry tomatoes, red onion and garlic cloves around it.
• Drizzle everything with olive oil and honey, then season with oregano, chilli flakes and black pepper.

Roast until soft and golden

• Roast until the peppers are tender and the feta is soft and golden at the edges.

Cook the pasta

• Bring a pot of salted water to a boil and cook the pasta until al dente.
• Reserve a little pasta water, then drain.

Make the creamy sauce

• Squeeze the roasted garlic out of its skins and mash it with the roasted feta and vegetables.
• Stir in the lemon zest and juice and a splash of pasta water until creamy.

Combine and serve

• Toss the pasta through the feta and pepper sauce, loosening with more pasta water if needed.
• Season to taste and serve straight away.