Today's recipe is perfect for everyday use, but with a weekend touch: this mushroom pasta recipe It has totally won me over, because it offers us, in a very easy and uncomplicated way, the way to get a lot out of and all the aroma of everyday ingredients that combine perfectly with pasta, and building a round dish.

What a great way and time to debut the Olive tray from Le Creuset! Both for the content of the recipe (there is no autumn without mushrooms), and for he tray design: we have got the Olive Brunch Collection just when the white comes in force and the olive trees are full to the brim with their lovely fruits.

Rectangular ceramic tray with lid OLIVE by Le Creuset (Limited Ed.)

On the subject of pasta, there is no nothing more successful than applying a touch of garlic , and if it is roasted as the recipe proposes, so much the better. And the mushrooms can be seasonal to take advantage of the fall flavors, or simple and delicious mushrooms to enjoy the recipe in an easy and economical way all year round. You use the ones you use, mushrooms, the recipe tastes like glory.

I leave you with the video recipe , and below you will find ingredients and step by step:


  • 3 tablespoons of olive oil
  • 500 g mushrooms (or your favorite mushrooms or a mix of them)
  • 1 whole head of garlic
  • 1 large block feta cheese (or vegan feta)
  • 1 tablespoon fresh thyme
  • 250g large rigatoni (you can use macaroni, spaghetti or another type of pasta)
  • 1/4 cup of crushed walnuts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Fresh arugula to serve

*You will also need one more tablespoon of salt and water, to previously boil the pasta.


  1. Preheat the oven to 180 °C.
  2. Add a splash of olive oil to the bottom of the Olive tray with lid from Le Creuset .
  3. Spread the sliced ​​mushrooms over it and leave the whole head of garlic, feta cheese and thyme in the center of it. Bake for 25-30 minutes.
  4. Meanwhile, boil the pasta in salted water, following the instructions so that it is al dente, depending on whether you use dry or fresh pasta. It is ideal to have the pasta ready before removing the tray from the oven.
  5. After the mushrooms and cheese have baked, remove the tray from the oven (that is, when the mushrooms are caramelized and the garlic is soft).
  6. Squeeze the garlic and crush it lightly with a fork (in the previous video you will see how to do it).
  7. Add the hot cooked pasta to the mushrooms and mix quickly so the feta melts and softens around the pasta.
  8. Add pepper to your liking and spread the crushed nuts
  9. Serve immediately with fresh arugula.
Olive ceramic tray


  • When you drain the pasta, remember to reserve some of the cooking water. In case you want to dissolve the feta or garlic a little more, or if you want everything to mix better when applying the paste, a few tablespoons can come in handy (and in a few minutes the same paste would absorb it).
  • When draining the pasta, do not run the pasta under cold water or similar. Drain it well in a strainer and place it directly and still hot on the tray with the garlic, mushrooms and cheese.
  • When serving, you can add a little more crumbled feta if you like. Also, accompany the tray with a bowl of freshly grated Parmesan cheese: if you like Parmesan, this pasta will do very well.
Author of the recipe: Le Creuset


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

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