Spanakopita Inspired Pasta – Whole Wheat Penne with Feta Cheese, Spinach, Basil and Mushrooms
This pasta was inspired by the Greek dish Spanakopita. Spanakopita is a phyllo dough pastry that has spinach and feta cheese in it. I love the flavors of this dish; it has herbs with a crunchy texture from the crisp phyllo. I didn’t have phyllo dough at my house and I wasn’t too keen on the idea of going to the store to get it and turning on the oven and waiting to bake, so I just took inspiration to create this dish. I used healthy whole grain pasta and some of my favorite vegetables to get a flavorful and healthy meal from a classic idea. I also like to add the freshness of raw vegetables as a side to this pasta.
Whole Wheat Penne with Feta Cheese, Spinach, Basil and Mushrooms
6 basil leaves, chopped
2 cups frozen spinach
2 cups fresh kale, chopped
1 clove garlic, minced
½ small onion, diced
1 stock celery minced
8 oz carton button or crimini mushrooms, wiped clean and quartered
5 florets cauliflower rough chopped to small pieces
3 tablespoons extra virgin olive oil
Pinch garlic powder
Salt
Pepper
1 teaspoon dried parsley or 1 tablespoon fresh parsley, minced
Pinch red pepper flakes
¼- ½ cup feta cheese
Shaved pecorino for garnish
½ pound whole wheat pasta
In a large sauté pan, place 3 tablespoons extra virgin olive oil in the bottom of the pan. Heat till glistening, add the onions and cook about 3-4 minutes till soft.
Add dried parsley, pepper flakes, garlic, garlic powder, celery, cauliflower and mushrooms, then cook for about 2 minutes.
Add fresh kale and sauté for 5 minutes.
Add frozen spinach and cook for 6-7 minutes till heated through and kale is soft.
Cook pasta as directed and save about 1 cup pasta water.
Put the pasta into the vegetables and toss in desired amount of feta cheese.
Add black pepper and salt to taste.
If desired, finish with a little more extra virgin olive oil and top with pecorino cheese.
Serve aside chopped tomatoes, basil and cucumbers, seasoned with salt and pepper
cheers
-Unrivaledkitch