Silky Mushroom and Feta Fusilli Silky Mushroom and Feta Fusilli

Photography: Jeff Coulson

Using milk instead of whipping cream in the sauce cuts down on fat (plus, it’s less expensive!). To get a similar thickness to cream, we sprinkle in a bit of flour before the milk is added. Feel free to swap out the feta for crumbled goat cheese.

Don't have fusilli? Use another short pasta, such as penne or rotini.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



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 facts per serving: about

  • Fibre 7 g
  • Sodium 545 mg
  • Sugars 7 g
  • Protein 21 g
  • Calories 468.0
  • Total fat 9 g
  • Cholesterol 24 mg
  • Saturated fat 5 g
  • Total carbohydrate 77 g


  • Iron 44.0
  • Folate 146.0
  • Calcium 26.0
  • Vitamin A 87.0
  • Vitamin C 17.0
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Silky Mushroom and Feta Fusilli