Mushroom Feta Pasta Recipe

4.5 2 4
Mushroom Feta Pasta Recipe
Mushroom Feta Pasta Recipe photo by Taste of Home
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Mushroom Feta Pasta Recipe

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4.5 2 4
Publisher Photo
“This is great 'company's coming' food,” Erika writes from her home in Monroe, Michigan. For added color, she suggests substituting asparagus for half of the mushrooms.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 ounces uncooked angel hair pasta
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons minced garlic
  • 2 tablespoons butter
  • 1/4 cup white wine or chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (4 ounces) crumbled tomato and basil feta cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and garlic in butter until tender. Add the wine or broth, salt and pepper. Bring to a boil; cook, uncovered, over medium heat for 5-7 minutes or until liquid is evaporated.
Drain pasta. Stir into mushroom mixture; sprinkle with feta. Toss to coat. Yield: 4 servings.
Originally published as Mushroom Feta Pasta in Simple & Delicious July/August 2008, p25

Nutritional Facts

3/4 cup: 262 calories, 11g fat (7g saturated fat), 30mg cholesterol, 467mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 11g protein.

  • 4 ounces uncooked angel hair pasta
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons minced garlic
  • 2 tablespoons butter
  • 1/4 cup white wine or chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (4 ounces) crumbled tomato and basil feta cheese
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and garlic in butter until tender. Add the wine or broth, salt and pepper. Bring to a boil; cook, uncovered, over medium heat for 5-7 minutes or until liquid is evaporated.
  2. Drain pasta. Stir into mushroom mixture; sprinkle with feta. Toss to coat. Yield: 4 servings.
Originally published as Mushroom Feta Pasta in Simple & Delicious July/August 2008, p25

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Reviews forMushroom Feta Pasta

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MY REVIEW
mamamarie User ID: 568814 265058
Reviewed Apr. 23, 2017

"This was good. I substituted olive oil for the butter and used white wine rather than chicken broth. Also eliminated the onion and added more garlic. Thanks."

MY REVIEW
mlia User ID: 6663723 114672
Reviewed May. 9, 2012

"The flavor combination in this was great"

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