Tested till perfect Silky Mushroom and Feta Fusilli
Silky Mushroom and Feta Fusilli
Photography by Jeff Coulson

Silky Mushroom and Feta Fusilli

When budget-friendly meals are at the top of your priority list, cheap and cheerful pasta dishes like this one come in handy. If you don't have any feta on hand, crumbled soft goat cheese makes a delicious substitution. ($2.70 per serving)

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: February 2014

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

  • 340 g 340gfusilli pasta
  • 1 tbsp 1tbspunsalted butter
  • 3 3cloves garlic, minced
  • 1 tbsp 1tbspchopped fresh thyme
  • 450 g 450gcremini mushrooms, sliced
  • 1/4 tsp 1/4tsppepper
  • 1 tbsp 1tbspall-purpose flour
  • 1 cup 1cupmilk
  • 1 bunch 1bunchspinach, trimmed and coarsely chopped
  • 2 tsp 2tsplemon juice
  • 1/2 tsp 1/2tspgrated lemon zest
  • 1/3 cup 1/3cupcrumbled feta cheese
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Preparation

In large pot of boiling salted water, cook pasta according to package directions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.

Meanwhile, in large nonstick skillet, melt butter over medium-high heat; cook garlic and thyme until fragrant, about 30 seconds. Add mushrooms and pepper; cook, stirring occasionally, until tender and golden, about 10 minutes. Sprinkle with flour; cook, stirring constantly, for 1 minute. Stir in milk and reserved cooking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 4 minutes.

Stir in pasta, spinach, lemon juice and lemon zest; cook, stirring, just until spinach is wilted, about 2 minutes. Stir in feta cheese.

Nutritional Information per serving: about

cal 468 pro 21g total fat 9g sat. fat 5g
carb 77g dietary fibre 7g sugar 7g chol 24mg
sodium 545mg potassium 1,058mg

RDI%

calcium 26 iron 44 vit A 87 vit C 17
folate 146
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