Ingredients:

  • 1 block (8 ounces/225g) feta cheese, preferably in brine
  • 1/4 cup (60ml) olive oil, extra virgin
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 pound (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 pound (450g) pasta (penne, rigatoni, or your favorite shape)
  • 1/2 cup (120ml) pasta water, reserved
  • 1/4 cup (15g) fresh basil leaves, chopped
  • 1/4 cup (15g) fresh parsley, chopped
  • Lemon wedges, for serving (optional)
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Place the feta block in the centre of the baking dish. Drizzle with olive oil, sprinkle with minced garlic, red pepper flakes (if using), and season with black pepper.
  2. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the feta is softened and slightly golden.
  3. While the feta is baking, cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  4. While the Feta is baking, melt butter into the olive oil over medium-high heat in a large skillet. Add mushrooms, salt, and pepper. Cook until the mushrooms are browned and softened, about 8-10 minutes. Add minced garlic for the last minute of cooking.
  5. Add the cooked pasta to the baking dish with the baked feta and mushroom mixture. Stir to combine, adding reserved pasta water as needed to create a creamy sauce.
  6. Garnish with fresh basil and parsley. Serve immediately with lemon wedges and grated Parmesan cheese, if desired.