Roasted Garlic Feta Pasta

Preheat the oven to 400°F/200°C.
To a large baking dish, add the feta block and the sun-dried tomatoes together with their oil. If using sun-dried tomatoes without oil, add 1/2 cup olive oil to the baking dish, see recipe notes.
Cut off the top of the garlic head, and place cut-side down. Season with salt, pepper, dried onion and chili flakes (add less or more chili flakes to your own taste). Sprinkle with lemon juice and place the thyme sprigs on top.
Transfer to the oven and bake for 20 minutes until the feta is melted and the garlic is soft.
In the meantime, bring a large pot with generously salted water to a boil. Add pasta and cook until al dente. Scoop up ½ cup cooking water, then drain the pasta.
As soon as the feta comes out of the oven, squeeze out the garlic cloves. Crush the cloves with a fork, then toss everything to combine. Add pasta and ¼ cup of cooking water. Toss to combine, add more cooking water if needed. Serve immediately while still warm. Enjoy!