Baked Feta Pasta with Mushrooms

Since the Baked Feta Pasta has been so popular and has gone viral all over social media, I knew I had to make another variation of this magical dish with my Baked Feta Pasta with Mushrooms.

It has the perfect flavor combination with a mix of mushrooms, onion, garlic, spinach & topped with pine nuts for a little crunch. It's just so creamy & full of veggies!

This recipe is so easy to make and is the perfect dish to serve weeknights for the family or even to serve for friends and guests over the weekend. Trust me it will be a hit no matter what the occasion!

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• Ingredients to Make Baked Feta Pasta with Mushrooms
• Important Tips
• More Pasta Recipes
• Recipe
• Comments

Ingredients to Make Baked Feta Pasta with Mushrooms

• Feta Cheese is the star of this dish! I prefer to use Persian or Bulgarian feta as I find it more creamy and less salty than Greek feta, but you can use your preferred feta.
• Mushrooms are the foundation of this dish. I recommend using a mix of mushrooms for different levels of flavour and texture. I’ve used shiitake and brown mushrooms 
• Red onion brings added sweetness and a pop of colour
• Garlic, I love using purple garlic as I find them juicier and milder in flavour 
• Extra virgin olive oil is my favourite oil to use, especially in this recipe. It plays a huge part in the sauce and pairs well with all the flavours
• Pasta, I’ve used Casarecce in my recipe. I love their twist shape which holds in the sauce
• Herbs, I’ve added a mixture of fresh thyme leaves along with dried oregano. They both work well together and marry all the flavours
• Spinach is a great veggie to add as it pairs well with feta & mushrooms. It also brings a pop of green with added nutrients
• Pine nuts, I love adding toasted pine nuts at the end for a little crunch and nuttiness. You can also substitute with walnuts or almonds

Important Tips

• Ensure to place the block of feta whole in the middle of the oven tray. If it’s broken up, it will burn too quickly and won’t bring out the same creamy sauce
• Don’t cut mushrooms up too small or thin as they will shrink when cooked. You want to keep some texture so cut them in small chunks
• Garlic cloves are best to be left whole in their skins. Once roasted, they bring out the most beautiful subtle flavour and creaminess. If they are peeled or cut, they can burn in the oven and won’t be creamy
• Stick to using a short pasta shape, ideally with grooves as it would work the best holding in the sauce and ingredients. I’ve used casarecce but you can also use fusilli, penne, or even conchiglie which are small shells 
• Don’t cook the spinach, always add it to the dish right before the pasta is added. The heat from the pasta and pasta water will wilt the spinach and it will be perfect to eat
• Mix in the pasta fairly quickly as soon as the dish is out of the oven while the feta is still warm. This will ensure the creaminess will then come together with the pasta, as once the cheese cools down, the cheese will start to harden.
• Pasta water is critical to this dish so make sure to keep some aside when cooking your pasta. Start by adding a good splash and then add as needed to create a beautiful creamy sauce
• If the sauce has thickened up too much or isn’t as creamy, not to stress, a good splash of pasta water will save the day and bring the sauciness back 

More Pasta Recipes

• Baked Feta Pasta
• Penne Alla Vodka
• Superfood Pesto Pasta
• Mushroom Carbonara
• Spaghetti Alla Puttanesca

I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share a photo on Instagram so I can share the love.

Recipe