Today's recipe is perfect for everyday meals, but with a weekend feel: this mushroom pasta recipe completely won me over, because it gives us, in the easiest, no-fuss way, a way to make the most of, and bring out all the flavor of, everyday ingredients that pair perfectly with pasta, creating a well-rounded dish.
What a great way and time to debut Le Creuset's Olive tray! Both for the recipe itself (there's no autumn without mushrooms), and for the tray design: the Olive Brunch collection has arrived just as white is coming in strong and the olive trees are laden with their charming fruit.
Rectangular ceramic lidded OLIVE tray by Le Creuset (Limited Edition)
When it comes to pasta, there's nothing better than adding a touch of garlic, and if it's roasted as the recipe suggests, all the better. And the mushrooms can be seasonal to make the most of autumn flavors, or simple, delicious button mushrooms to enjoy the recipe easily and affordably all year round. Whichever mushrooms you use, this recipe tastes amazing.
I'll leave you with the video recipe, and below you'll find the ingredients and step by step instructions:
Ingredients
- 3 tbsp olive oil
- 500 g button mushrooms (or your favorite mushrooms or a mix of them)
- 1 whole head of garlic
- 1 large block of feta cheese (or vegan feta)
- 1 tbsp fresh thyme
- 250 g large rigatoni (you can use macaroni, spaghetti, or another type of pasta)
- 1/4 cup chopped walnuts
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh arugula to serve
*You'll also need one more tablespoon of salt and water to boil the pasta first.
Method
- Preheat the oven to 180 °C.
- Add a drizzle of olive oil to the bottom of the Le Creuset Olive lidded tray.
- Spread the sliced mushrooms over it and place the whole head of garlic, the feta, and the thyme in the center. Bake for 25-30 minutes.
- Meanwhile, boil the pasta in salted water, following the instructions so it is al dente, depending on whether you use dry or fresh pasta. It's ideal to have the pasta ready before taking the tray out of the oven.
- When the mushroom and cheese baking time is up, remove the tray from the oven (that is, when the mushrooms are caramelized and the garlic is soft).
- Squeeze the garlic out and mash it slightly with a fork (you'll see clearly how to do it in the video above).
- Add the hot cooked pasta to the mushrooms and mix quickly so the feta melts and softens around the pasta.
- Add pepper to taste and sprinkle over the chopped walnuts
- Serve immediately with fresh arugula.
Notes
- When draining the pasta, remember to reserve a little of the cooking water. If you want to loosen the feta or garlic a bit more, or if you want everything to combine better when you toss the pasta, a few spoonfuls can help (and within minutes the pasta itself would absorb it).
- When draining the pasta, don't rinse it under cold water or anything similar. Drain it well in a colander and add it straight away, still hot, to the tray with the garlic, mushrooms, and cheese.
- When serving, you can add a little more crumbled feta if you like. Likewise, serve the tray with a bowl of freshly grated Parmesan: if you like Parmesan, it will work very well in this pasta.
Comments
Claudia said:
Qué alegría Lola! La verdad es que también a través de redes nos han escrito comentando lo rica que queda realmente. Es un buen ejemplo de que algo simple puede quedar delicioso :).
¡Mil gracias por escribir!
Lola said:
Hice la receta con boletus y resultó un espectaculo , hubo quien se enfadó por no poder repetir la receta la tenía yo anterior de La Tagliatella