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Baked Feta Pasta with Mushrooms

Creamy Baked Feta Pasta with Mushrooms for Cozy Nights

Baked Feta Pasta with Mushrooms is a delicious, creamy dish perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 400 g Short Pasta Penne or farfalle can be used as substitutes.
For the Vegetables
  • 500 g Mixed Mushrooms Shiitake and brown mushrooms recommended.
  • 1 Red Onion Yellow onion can be used as a substitution.
  • 6 Garlic Cloves Whole cloves are better for texture.
  • 100 g Baby Spinach Kale or Swiss chard can replace spinach.
For the Creamy Sauce
  • 160 g Feta Cheese Goat cheese or vegan feta is a good alternative.
  • 0.25 cup Extra Virgin Olive Oil Drizzle more for extra flavor.
  • 1 pinch Dried Oregano Fresh oregano provides a stronger flavor.
  • 4 sprigs Fresh Thyme Dry thyme is an alternative.
For the Crunchy Topping
  • 1 handful Toasted Pine Nuts Almonds or walnuts can be substituted.
  • Squeeze of Lemon Adjust based on the saltiness of the feta.

Equipment

  • oven
  • Large pot
  • Oven Dish
  • Fork
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Slice the mixed mushrooms and red onion, then place them in a large oven dish. Add whole garlic cloves and fresh thyme. Drizzle olive oil generously.
  3. Create a well in the center and place the block of feta cheese there. Sprinkle with dried oregano and drizzle more olive oil over the feta. Bake for 25 minutes.
  4. Bring a large pot of salted water to a boil. Add short pasta and cook until al dente, about 10 minutes. Reserve a cup of pasta water before draining.
  5. Once baked, let the dish cool slightly. Peel the roasted garlic cloves and mash them into the feta.
  6. Introduce the baby spinach to the dish, mix until wilted, and break up the feta mixture. Add drained pasta and reserved pasta water.
  7. Transfer to serving bowls, top with toasted pine nuts and a squeeze of lemon juice if desired.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 55gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge and freeze for up to 3 months.

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