Today's recipe is perfect for everyday meals, with a weekend touch: this mushroom pasta recipe has totally won me over, because it offers, in a very easy and uncomplicated way, how to make the most of and bring out all the aroma of everyday ingredients that pair perfectly with pasta, creating a well-rounded dish.
What a great way and moment to debut the Olive tray from Le Creuset! Both for the recipe's content (there is no autumn without mushrooms), and for the tray design: we received the Olive Brunch collection just as white is coming back strong and the olive trees are overflowing with their charming fruits.
Rectangular ceramic tray with lid OLIVE by Le Creuset (Limited Ed.)
When it comes to pasta, there's nothing more fitting than adding a touch of garlic, and if it's roasted as the recipe suggests, even better. And the mushrooms can be seasonal to take advantage of autumn flavors, or simple and delicious button mushrooms to enjoy the recipe in an easy and economical way all year round. Whatever mushrooms you use, the recipe tastes divine.
I'll leave you with the video recipe, and below you'll find ingredients and step-by-step instructions:
Ingredients
- 3 tbsp olive oil
- 500 g 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 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 pre-boil the pasta.
Preparation
- Preheat the oven to 180 °C.
- Add a drizzle of olive oil to the bottom of the Olive lidded tray from Le Creuset.
- Spread the sliced mushrooms over it and place the whole head of garlic, the feta cheese, and the thyme in the center. Bake for 25–30 minutes.
- Meanwhile, boil the pasta in salted water, following the instructions so it stays al dente, depending on whether you use dried or fresh pasta. It's ideal to have the pasta ready before you take the tray out of the oven.
- After the baking time for the mushrooms and cheese, remove the tray from the oven (that is, when the mushrooms are caramelized and the garlic is soft).
- Squeeze the garlic and mash it lightly with a fork (in the video above you'll see well how to do this).
- 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 the crushed walnuts
- Serve immediately with fresh arugula.
Notes
- When you drain 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 when combining the pasta you want everything to blend better, a few tablespoons can help (and in a few minutes the pasta itself will absorb it).
- When draining the pasta, do not rinse it with cold water or similar. Drain it well with a colander and put it directly while still hot into the tray with the garlic, mushrooms, and cheese.
- When serving, you can add a bit more crumbled feta if you like. Also, serve the tray with a bowl of freshly grated Parmesan: if you like Parmesan, it will go very well with 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