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Meatless Monday: Baked Feta Mushroom Pasta

Today’s recipe has been taking social media by storm. It was first created by Finnish food blogger Jenni Häyrinen in 2019, but it wasn’t until the past few weeks when the recipe and versions have gone viral on TikTok and Instagram.

Jenni calls it  “uunifetapasta” which in Finnish means oven-baked feta pasta. Her recipe calls for tomatoes, red chilis, feta, seasonings and pasta but I decided to try a version that I created with mushrooms and mushroom pasta. I was a little wary of the dish, but I figured it’s cheese, pasta and some veggies, so what’s the worst it could taste like? Well, I was pleasantly surprised at how well it turned out! The feta and pasta water give the dish a creamy and salty tang which pairs perfectly with mushrooms and mushroom pasta. It is a simple and flavorful recipe and I can’t wait to make this one and try other versions!

Ingredients:

  • 1 block of feta 
  • 1/2 cup grated Parmesan cheese, with additional reserved for garnish
  • 2 pints cherry tomatoes
  • 16 oz baby bella mushrooms
  • 1 clove garlic
  • 16 oz Pappardelle’s Mushroom shell pasta 
  • 2 handfuls of spinach
  • 1/4 cup Kalamata olives, cut in half
  • EVOO
  • Salt, pepper, garlic salt, Tuscan seasoning (or Italian seasonings), dried thyme

Instructions:

  • Preheat oven to 400 degrees
  • Wash tomatoes using veggie cleaner
  • Clean mushrooms by dampening a paper towel and ringing out excess water. Lightly brush mushrooms to remove grit and dirt.
  • Remove mushroom stems (they should pull out but you can always cut them out)
  • Slice mushrooms in half or fourths depending on how large they are 
  • Pour tomatoes, mushrooms and clove of garlic into 9×13 baking dish

  • Drizzle liberally with EVOO and sprinkle seasonings
  • Stir to combine and make a hole in the center
  • Place feta in hole, drizzle with EVOO and sprinkle with pepper and Tuscan (or Italian seasoning) and thyme

  • Place in oven and bake for 30 minutes
  • While veggies and feta are baking, cook pasta according to the package’s directions (try to time it so the pasta will be draining as you take the veggies out)
  • Be sure to reserve at least 1/2 cup pasta water
  • Remove baking dish from oven

  • With the tines of a fork, mash the garlic and feta

  • Pour 1/4 cup of pasta water into pan and stir together until it forms a creamy sauce 
  • Pour in pasta, Parmesan cheese and spinach 

  • Stir until combined (you can add more pasta water here if desired)

  • Place pan back in oven for 10 minutes (or until the pasta is warm through)
  • Remove from oven and plate

  • Garnish with Parmesan cheese and kalamata olives

Baked Feta Mushroom Pasta

Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Servings 6 people

Ingredients
  

  • 1 block of feta 
  • 1/2 cup shredded Parmesan cheese, with additional reserved for garnish
  • 2 pints cherry tomatoes
  • 16 oz baby bella mushrooms
  • 1 clove garlic
  • 15 oz pasta (I used mushroom shells)
  • 2 handfuls of spinach
  • 1/4 cup Kalamata olives, cut in half
  • EVOO
  • Salt, pepper, garlic salt, Tuscan seasoning (or Italian seasonings), dried thyme

Instructions
 

  • Preheat oven to 400
  • Wash tomatoes using veggie cleaner
  • Clean mushrooms by dampening a paper towel and ringing out excess water. Lightly brush mushrooms to remove grit and dirt.
  • Remove mushroom stems (they should pull out but you can always cut them out)
  • Slice mushrooms in half or fourths depending on how large they are 
  • Pour tomatoes, mushrooms and clove of garlic into 9x13 baking dish
  • Drizzle liberally with EVOO and sprinkle seasonings
  • Stir to combine and make a hole in the center
  • Place feta in hole, drizzle with EVOO and sprinkle with pepper and Tuscan (or Italian seasoning) and thyme
  • Place in oven and bake for 30 minutes
  • While veggies and feta are baking, cook pasta according to the package's directions (try to time it so the pasta will be draining as you take the veggies out)
  • Be sure to reserve at least 1/2 cup pasta water
  • Remove baking dish from oven
  • With the tines of a fork, mash the garlic and feta
  • Pour 1/4 cup of pasta water into pan and stir together until it forms a creamy sauce
  • Pour in pasta, Parmesan cheese and spinach 
  • Stir until combined (you can add more pasta water here if desired)
  • Place pan back in oven for 10 minutes (or until the pasta is warm through)
  • Remove from oven and plate
  • Garnish with Parmesan cheese and kalamata olives

Stay hungry…

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