Baked Greek feta and mushroom pasta
A luxurious and super easy recipe for pasta with a feta and roasted mushroom sauce
Servings: 4 people
Equipment
- 9 x 13 inch roasting pan
Ingredients
- 575 grams assorted mushrooms washed and dried carefully, then sliced into large chunks (See note)
- 1 medium onion, cut into slices we used a spanish onion
- 3-4 garlic cloves, sliced
- 1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/4 tsp chili flakes
- 1/2 cup green olives, pitted and halved
- 1/3 cup (80 mL) olive oil plus more for drizzling
- 2 sprigs fresh rosemary
- 110 grams (4-5 ounces) feta cheese
- 1/4 tsp pepper
- 1 tsp dried oregano
- 350 grams (28 ounces) pasta
- 1 tsp salt
- Zest of half a lemon
- juice from 1/2 a lemon plus more for drizzling.
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit
- In a 9 X 13 roasting pan combine your mushrooms, onion, garlic, thyme, chili flakes and green olives.
- Pour 1/3 cup olive oil over the ingredients in the roasting pan and using a rubber spatula carefully mix everything together so that all ingredients are coated in oil and the herbs are well distributed. Place the fresh rosemary sprigs over the top.
- Position your mushrooms so that you have an empty space in the center of your baking pan. Place your feta into this space and then sprinkle the top of the feta with the pepper and oregano.
- Place your roasting pan in the bottom rack of your oven and bake until the mushrooms are caramelized. This will take about 25-30 minutes.
- During the last 10 minutes of baking; boil your pasta according to the package directions. Reserve 1 cup of the pasta water, in case it's needed. Drain, and set aside.
- When the mushrooms are ready; carefully remove the pan from the oven, and using a fork, mash the feta, and mix all the ingredients together.
- Sprinkle with the salt, lemon zest, and juice from half a lemon
- Add your drained pasta and carefully mix it all together. If your pasta is too dry, add a bit of the cooking water that you had reserved.
- Serve immediately with a drizzle of olive oil, a splash of lemon juice, and top with some chopped up fresh parsley.
- Enjoy!
Notes
The mushrooms will shrink as they roast, therefore cut your mushrooms into slightly larger pieces than what you would like to end up with in your final dish.
Use any variety of mushroom that you like. We typically like to use a combination of button mushrooms, shiitake, portabello and enoki mushrooms.