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Pasta with Mushrooms, Nuts and Fetta Cubes

Pasta with Mushrooms, Nuts and Fetta Cubes

20 min 4 servings
Starchy Nutty


  • 2 packs Castello® Fetta Cubes in Oil with Herbs & Garlic
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 60 g butter
  • 150 g beech mushrooms, cleaned and separated
  • 400 g spaghetti
  • 2 tbsp capers, roughly cut
  • 10 almonds, finely chopped
  • 4 l water
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 10 fresh oregano leaves
  • handful fresh parsley leaves
  • ½ lemon


1. Prepare spaghetti according to packet directions.

2. 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.

3. 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.

4. Drain the spaghetti and toss it together with the Castello® Fetta Cubes and vegetables.

5. Roughly chop the oregano and parsley and sprinkle over the pasta. Season with salt and black pepper to your taste.

Tips & tricks

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