Pasta with Mushrooms, Nuts and Castello® Greek Style Cheese Cubes

Total 20 min
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Pasta with Mushrooms, Nuts and Castello® Greek Style Cheese Cubes

Ingredients

4 servings
2 packs Castello® Marinated Greek Style Cheese in Oil with Garlic and Herbs
1 shallot, finely chopped
1 garlic clove, crushed
60 g butter
150 g buna shimeji 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 fresh parsley leaves
½ lemons

Preparation

Preparation

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® Greek Style Cheese Cubes and vegetables.

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. 

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