Weeknight Pasta with Mushrooms, Feta and Pecorino
 
Prep time
Cook time
Total time
 
A super-easy weeknight pasta dish that comes together in under thirty minutes!
Author:
Recipe type: Pasta dish
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 4 TBSP. extra virgin olive oil
  • 1 lb. of small cremini (or mixed) mushrooms, patted dry and sliced
  • 2 med. shallots, or 1 med. onion, diced
  • 4 cloves of garlic, minced
  • ½ sea salt
  • ¼ tsp. freshly ground pepper
  • pinch of red pepper flakes (optional)
  • 6 sprigs of fresh thyme
  • ¼ cup white wine
  • 1 cup vegetable stock (or water)
  • 12 oz. short shaped pasta (like elbow macaroni, or bow-ties)
  • 3 TBSP. fresh Italian parsley, minced
  • 1 cup Greek Feta cheese, drained and crumbled
  • ¼ cup Pecorino Romano cheese
  • --- extra virgin olive oil
Instructions
  1. Heat a large skillet and, over medium heat, add the olive oil. When hot add the sliced (and completely dry) mushrooms. Cook, stirring frequently, until nicely browned on all sides. Add the onions and sauté until soft and translucent. Next, add the garlic, the fresh thyme, salt, pepper, and pepper flakes and continue to cook for about 5 more minutes.
  2. While the mushrooms and onions are sautéing, bring a large pot of water to a boil. Season the water with one tablespoon of salt and then add the pasta. Cook the pasta until al dente (usually 2-3 minutes less than the instructions on the box, depending on the brand), reserve one-half cup of the cooking water and drain.
  3. Deglaze the skillet mixture with the white wine and cook for a few minutes so most of the alcohol is evaporated. Add the vegetable stock (or water) and bring it to a boil. Lower the heat to a steady simmer. Cook uncovered for about 10-15 minutes or until most of the liquid is evaporated and all is left is about one-half cup of sauce.
  4. Taste the sauce and adjust the seasoning, if needed. Fold in the parsley, add the hot pasta and mix well. Check the pasta. If it has absorbed most of the sauce, add some (or all) of the reserved cooking water and stir well to incorporate. Stir in the crumbled Feta and toss lightly. Sprinkle with the Pecorino Romano cheese and a drizzle with some extra virgin olive oil. Serve at once.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/weeknight-pasta-with-mushrooms-feta-and-pecorino/