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Mushroom Feta Pasta

 Mushroom Feta Pasta
“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.
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 3/4 cup equals 262 calories, 11 g fat (7 g saturated fat), 30 mg cholesterol, 467 mg sodium, 27 g carbohydrate, 3 g fiber, 11 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Mushroom Feta Pasta (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.