Silky Mushroom and Feta Fusilli
When budget-friendly meals are at the top of your priority list, cheap and cheerful pasta dishes like this one come in handy. If you don’t have any feta on hand, crumbled soft goat cheese makes a delicious substitution.
HANDS-ON TIME: 30 minutes
TOTAL TIME: 30 minutes
MAKES: 4 servings
In large pot of boiling salted water, cook pasta according to package directions. Reserving ½ cup of the cooking liquid, drain. Set aside. Meanwhile, in large nonstick skillet, melt butter over medium-high heat; cook garlic and thyme until fragrant, about 30 seconds. Add mushrooms and pepper; cook, stirring occasionally, until tender and golden, about 10 minutes. Sprinkle with flour; cook, stirring constantly, for 1 minute. Stir in milk and reserved cooking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 4 minutes. Stir in pasta, spinach, lemon zest and lemon juice; cook, stirring, just until spinach is wilted, about 2 minutes. Stir in feta cheese. PER SERVING: about 468 cal, 21 g pro, 9 g total fat (5 g sat. fat), 77 g carb (7 g dietary fibre, 7 g sugar), 24 mg chol, 545 mg sodium, 1,058 mg potassium. % RDI: 26% calcium, 44% iron, 87% vit A, 17% vit C, 146% folate.