Fusilli with Mushrooms and Feta

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A quick 30-minute vegetarian pasta!

Prep Time30 mins

Servings: 4 servings

Calories: 468kcal

Vegetarian

Weeknight Dinner

This pasta dish was on our meal plan this past week. It was truly a 30 minute meal and fit perfectly into our schedule. Kids loved it too. Feta adds so much flavour, you really only need a little bit to bring the meal to life. Each serving includes a healthy dose of protein (from the mushrooms as well as the feta) and greens.

Game plan:

• Put the water on to boil.
• Wash the spinach, if it's needed, and set it to dry.
• Clean and slice the mushrooms.
• Once the water has come to a boil, add the pasta and put a large (big enough to hold the finished dish) skillet on medium high heat.
• Once the skillet is hot, melt the butter and add the garlic and thyme. Add the mushrooms, sprinkle with black pepper, and cook until tender.
• By the time the mushrooms are tender, the pasta will be done, save some of the pasta water and drain the rest.
• Add the pasta to the mushrooms. Add the spinach and toss to cook the spinach - 2 minutes.
• Remove from the heat and add the feta and lemon juice and zest. Eat! 

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Fusilli with Mushrooms and Feta

A quick 30-minute vegetarian pasta!

Prep Time30 mins

Servings: 4 servings

Calories: 468kcal

Ingredients

• 340 gram box of fusilli
• 1 tablespoon butter
• 3 cloves garlic
• 1 tablespoon fresh thyme
• 300 g cremini mushrooms sliced button mushrooms are a good substitute
• 100 g shiitake mushrooms sliced
• 1 tablespoon all purpose flour
• 1 cup whole milk
• 1 bunch spinach washed, trimmed, rough chopped
• 2 teaspoon lemon juice
• 1/2 teaspoon of lemon zest
• 1/3 cup feta cheese

Instructions

• Cook pasta in boiling salted water according to package directions. Save 1/2 cup of the pasta cooking liquid for the sauce.
• In a large skillet melt butter, add thyme and garlic and saute for 30 seconds - don't let the garlic brown. Immediately add mushrooms and black pepper and cook, stirring occasionally, for about 10 minutes until mushrooms are tender.
• Sprinkle mushrooms with flour and stir for 1 minute. Gradually pour in milk and the 1/2 cup of pasta water, stirring constantly. Bring to a boil then reduce heat to simmer. Simmer and stir until slightly thickened - about 4 minutes.
• Stir in pasta and spinach. Let spinach wilt slightly - about 2 minutes. Remove from heat, squeeze lemon juice over dish, add lemon zest and feta and toss well. Serve.

Notes

Slightly adapted from Canadian Living Magazine

Calories: 468kcal (23%) Carbohydrates: 78g (26%) Protein: 20g (40%) Fat: 9g (14%) Saturated Fat: 5g (31%) Cholesterol: 25mg (8%) Sodium: 270mg (12%) Potassium: 1176mg (34%) Fiber: 6g (25%) Sugar: 8g (9%) Vitamin A: 8293IU (166%) Vitamin C: 29mg (35%) Calcium: 257mg (26%) Iron: 4mg (22%)

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Trish

Hi, I'm Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!