Mushroom Feta Rotini is a creamy, vegetarian pasta recipe that is so easy to make! With a few simple ingredients, you can make a hearty hot pasta meal.
Feta cheese and reserved pasta cooking water form the base for this delicious pasta sauce. A mixture of mushrooms, shallots and garlic give it lots of flavor. Mushroom Feta Rotini is one of those great 20 minute recipes that make an easy weeknight meal. This creamy pasta dish would be perfect for Meatless Monday.
If you would like to try another simple recipe where a block of feta cheese is baked with cherry tomatoes to form an amazing sauce check out, Baked Feta Ziti.
Mushrooms are always a great addition in a pasta dish. If you would like to see some other mushroom pasta recipes, check out Creamy Mushroom Spinach Bowties which is made with fresh spinach leaves. You might also like, Creamy Mushroom Pappardelle, Cheesy Mushroom Baked Rigatoni, Mushroom Gemelli and Mushroom Bolognese.
SOME THINGS TO KNOW: FAQ’s
INGREDIENT TIPS:
- Reserved pasta cooking water is a key ingredient in this recipe as it is the base for the sauce. Make sure you reserve a cup of it.
- Whole wheat pasta uses whole grain flour. This flour has not been stripped of it grains so the pasta will provide more vitamins, minerals and fiber. If you do not care for the taste, simple substitute white pasta.
SPECIAL EQUIPMENT NEEDED:
- Large Pot: For boiling the pasta. Make sure that it is large enough to accommodate the pasta with plenty of water to prevent sticking and allow for even cooking.
- Colander: For draining the cooked pasta. It is also useful for rinsing the pasta under cold water if you wish to stop the cooking process immediately after draining.
- Large Skillet or Sauté Pan: For sautéing the mushrooms, shallot, and garlic. A pan with a wide surface area is ideal for evenly cooking the mushrooms and allowing them to release their moisture and brown nicely.
- Chef’s Knife: For chopping the shallot, garlic, and slicing the mushrooms. A sharp knife is essential for precise and safe cutting.
- Cutting Board: For preparing your ingredients. Choose a sturdy board to ensure safety and ease while chopping.
- Measuring Cups and Spoons: For accurately measuring the pasta, olive oil, cheeses, and any additional ingredients you decide to include.
- Wooden Spoon or Spatula: For stirring the pasta and sautéed vegetables. A wooden spoon is gentle on cookware and effective in moving ingredients around the pan.
SUBSTITUTIONS:
- Rotini is a corkscrew shape pasta that is good at holding sauce. If you cannot locate the pasta shape Rotini, some different types to try would be Fusilli, Rotelle, or Gemelli pasta.
- This recipe calls for Baby Bella Mushrooms. They are a smaller version of a Portobello mushroom and they are also know as Crimini mushrooms. You can use any of the 3 in this recipe, just make sure that if you use Portobello mushrooms, that you create small slices. If you cannot locate these, white mushrooms will work as well.
- This recipe calls for the fresh basil to be cut chiffonade to get the most flavor. If you have never done this before, check out How to Cut Chiffonade.
- If you are out of olive oil, you can use avocado oil, vegetable oil, or even butter for sautéing.
- If you don’t have shallots, you can use a small yellow or red onion as a substitute.
- Garlic powder or granulated garlic can be used in place of the fresh garlic. Use ½ teaspoon of garlic powder for each clove of fresh garlic.
- Goat cheese is a great alternative to feta if you prefer a smoother, creamier texture with a similar tangy taste. Ricotta or shredded mozzarella can also work, offering a milder flavor profile.
- Asiago, Pecorino Romano, or Grana Padano cheeses are all good substitutes for Parmesan cheese.
HOW TO STORE MUSHROOM FETA ROTINI:
- Store the rotini in the refrigerator where it should last for 3 to 5 days. Before storing, allow the pasta to cool down to room temperature. Place the cooled pasta in an airtight container.
- You can freeze any leftovers in an airtight freezer container for 2-3 months. When you are ready to serve the rotini, defrost it overnight in the refrigerator and follow the instructions above for reheating.
HOW TO REHEAT MUSHROOM FETA ROTINI:
- This pasta recipe will be the best when it is served right away. If you do need to make it ahead of time and reheat it, place it into a pan on the stove with some water or broth. Heat stirring until it is just heated through. Be careful not to leave it too long or the rotini will become overcooked and mushy.
- Place a single serving of the pasta in a microwave-safe dish. Sprinkle a little water or broth over the pasta to add moisture. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 1-2 minutes, stir, and then continue heating in 30-second intervals until heated through.
Cook the rotini according to the package directions for al dente. Before you drain the pasta, make sure that you reserve 1 cup of the pasta water. This will be used to make the sauce. Drain the pasta and return the cooked pasta to the pot.
In a large skillet, heat the olive oil over medium low heat. Add the sliced mushrooms and cook, stirring occasionally for 3 minutes.
Add the shallots and garlic and cook, stirring occasionally for an additional 3 minutes. Remove from the heat and set aside.
Add the mushroom mixture to the pan and stir to combine with the hot pasta. Add the feta cheese, reserved pasta cooking water, parmesan cheese and basil. Stir the mixture until it is heated through and the water and cheeses have formed into a creamy sauce.
Feta Mushroom Rotini
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Ingredients
- 8 ounces whole wheat Rotini pasta (or pasta of choice)
- 1 tablespoon extra virgin olive oil
- 8 ounces Baby Bella mushrooms, cleaned and sliced
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 1 cup feta cheese, crumbled
- 1 cup reserved pasta cooking water
- ¼ parmesan cheese, grated
- ¼ fresh basil, cut chiffonade
Instructions
PASTA:
Bring a large pot of salted water to a boil over high heat.
Add the rotini to the pot and cook it according to the package directions for al dente. When cooked this way, the pasta will have a slight resistance to the bite. If you prefer your pasta softer, add additional cooking time per the package instructions.
Before you drain the pasta, make sure that you reserve 1 cup of the pasta water. This will be used to make the sauce.
Drain the pasta and return the cooked pasta to the pot.
SAUCE:
When you start to heat the pasta water, also begin to make the sauce. You will finished by the time the pasta cooks.
In a large skillet, heat the olive oil over medium low heat.
Add the sliced mushrooms and cook, stirring occasionally for 3 minutes.
Add the shallots and garlic and cook, stirring occasionally for an additional 3 minutes. Remove from the heat and set aside.
TO COMPLETE:
Add the mushroom mixture to the pan with the hot pasta and stir to combine.
Add the feta cheese, reserved pasta cooking water, parmesan cheese and basil.
Stir the mixture until it is heated through and the water and cheeses have formed into a creamy sauce.
Taste the pasta. You will not need additional salt as the cheeses are salty but you may want to add a bit of black pepper or red pepper flakes to taste.
