Fresh egg pasta with squid ink, mushrooms, feta and fresh herbs

Following our summer recipe special, this one belongs to my summer favorites! Fresh, easy and sooo tasty! The squid ink pasta you can find it in the supermarket or your local bio market. I happened to find it accidentally in the LIDL supermarket and I thought of creating something fresh and new! With some freshly harvested herbs from my little garden, some fresh mushrooms from the market and of course feta, I created a recipe that can fill your mouth with all these Mediterranean flavors. Squid ink pasta has a quite intense and heavy flavor by itself and if you try to overload it with many and diverse ingredients, the only thing you will have left at the end of the day is a heavy stomach. So, follow my advice and do it light and trust me you will not regret it!

Processed with VSCOcam with f2 preset


300 gr fresh egg pasta with squid ink
a handful of chestnut mushrooms
2 scallions
feta cheese
fresh parsley
fresh basil
olive oil
black pepper
white pepper
some oregano
some arugula salad

Processed with VSCOcam with f2 preset


In a frying pan heat the olive oil. Fry a bit the scallions till they are soft. Add the mushrooms and let them get out their juice. After the mushrooms are soft enough, add the spices and the fresh herbs. Extra tip: I always prefer putting the spices at the end when cooking mushrooms, so that they are a bit crunchy and not completely soft. The salt forces them to lose a lot of water and this is not good!

Boil some water in a pot and add salt as soon as it starts boiling. Add the pasta and boil it according to package instructions. Strain them and add some pepper for extra spiciness. Mix it with the mushrooms and add some arugula salad (yes it is one of my favorites!). Sprinkle the crumbled feta and you are ready to go!


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