Pasta with Mushrooms, Nuts and Castello® Fetta Cubes

20min 4 servings
  • 2 x 100g packs of Castello® Fetta Cubes in Oil with Herbs and Garlic
  • 1 shallot, finely chopped
  • 1 clove of garlic, crushed
  • 60 g butter
  • 150 beech mushrooms, cleaned and separated
  • 400 g spaghetti
  • 2 tbsp capers, roughtly cut
  • 10 almonds, finely chopped
  • 4 l of water
  • ½ tbsp seasalt
  • 10 stalks of fresh oregano, leaves picked
  • handful of fresh parsley leaves, roughly chopped
  • ½ lemon


The heat of the spaghetti and greens will gently melt the Fetta cheese cubes and make the spaghetti dish fresh and creamy. 

Pasta with Mushrooms, Nuts and Castello® Fetta Cubes


Prepare spaghetti according to packet directions.

Melt the butter in a frying pan and allow it to brown gently. Add the shallot, garlic and almonds and stir for approx. 30 sec. before adding the mushrooms. Fry for another 2 minutes then add the capers and zest of ½ lemon. Add 200 ml of boiling water from the spaghetti to the pan and let it evaporate.

Drain the spaghetti and toss it together with the Castello® Fetta Cubes and vegetables. Roughly chop the oregano and parsley and sprinkle over the pasta. Season with salt and black pepper to your taste.