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Baked Feta Mushroom Pasta

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This feta-mushroom pasta bake brings together the creamy tang of melted feta with the earthy, savory notes of cremini mushrooms. The convenience of pre-sliced cremini mushrooms makes this dish a timesaver, but you can easily switch things up by incorporating other varieties like oyster, shiitake or maitake mushrooms for added depth and complexity.

Ingredients:
  • 1 (6-ounce) block feta cheese
  • 2 (8-ounce) packages sliced cremini mushrooms (about 6 cups)
  • 2 shallots, thinly sliced (about ⅔ cup)
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme, plus more for garnish
  • 12 ounces whole-wheat rotini (about 4 cups)
  • 2 cups unsalted vegetable broth
  • ½ cup dry white wine
  • ½ cup heavy cream
  • ½ cup water
  • 1 tablespoon grated garlic
  • ½ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ¼ cup chopped fresh parsley
  • 2 teaspoons sherry vinegar
Directions:
  1. Preheat oven to 400°F. Place feta in the center of a 9-by-13-inch baking dish. Arrange mushrooms and shallots in a single layer around the feta; drizzle with ¼ cup oil and sprinkle with 1 tablespoon thyme.
  2. Bake, uncovered, stirring once, until the mushrooms have softened, about 30 minutes.
  3. Remove from oven; arrange 12 ounces rotini in an even layer over the mushroom mixture. Add 2 cups broth, ½ cup each wine, cream and water, 1 tablespoon garlic, ½ teaspoon pepper and ⅛ teaspoon salt; stir until combined.
  4. Cover with foil; bake for 20 minutes. Stir the mixture and continue baking, covered, until the pasta is tender and the liquid has reduced by about half, about 15 minutes more. Stir in ¼ cup parsley and 2 teaspoons vinegar. Garnish with additional thyme, if desired.
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