Funghi Feta Pasta

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Funghi Feta Pasta

A creamy stroganoff style mushroom, grape tomato and black olive spaghetti with salty feta and herbs.

Ingredients to serve 2

  • 7.5ml x Paprika
  • ½ sachet x Vegetable Stock
  • 200g x Cherry Tomatoes - quartered
  • 200g x Button Mushrooms - quartered
  • 50g x Black Olives
  • 150ml x Cream
  • 50ml x Creme Fraiche
  • 125g x Spaghetti
  • 65g x DD Aromatic Base
  • 50g x Feta - gently crumbled
  • 10g x Wild Rocket - long or thick stems removed
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 15ml x Paprika
  • 1 sachet x Vegetable Stock
  • 400g x Cherry Tomatoes - quartered
  • 400g x Button Mushrooms - quartered
  • 100g x Black Olives
  • 300ml x Cream
  • 100ml x Creme Fraiche
  • 250g x Spaghetti
  • 130g x DD Aromatic Base
  • 100g x Feta - gently crumbled
  • 20g x Wild Rocket - long or thick stems removed
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your wild rocket thoroughly and drain on paper towel. Brush your mushrooms with a soft basting brush or wipe with a clean kitchen towel.

Gino's Tip

To cook you pasta thoroughly your water needs to be at boiling point, this ensures even cooking and an al dente outcome.

Step 1 - Spaghetti - See Gino's Tip

Once your water in your large saucepan has come to the boil cook your spaghetti for 10-12 minutes until "al dente" Drain through a colander and reserve.

Step 2 - Bacon and Mushroom Stroganoff

Heat a large casserole pan over med-high heat, once your pan is hot but not smoking fry your quartered button mushrooms and fry for 4-5 minutes until well browned. Proceed to add your DailyDish Aromatic Base, olives and paprika, stir while cooking for 1-2 minutes. Lastly add your vegetable stock, cream and creme fraiche with a dash of milk and slowly bring your sauce to heat. If your heat is too high, reduce it to medium.

To serve

Divide your spaghetti amongst your servings top with your and mushroom stroganoff, quartered cherry tomatoes, wild rocket and crumbled feta.