Giota's different fusilli and mushroom

• 250 grams gluten free fussili (dry)
• 400 grams organic large white mushrooms
• 1 bunch spring onions
• 4 clove garlic
• 2 stock cube of vegetable stock
• 1 dash crushed chillies
• 1 tsp freshly ground black pepper
• 250 grams crumbled feta cheese
• 7 tbsp extra virgin olive oil
• 1 lemon (optional)

1. Bring to boil 2 litres of slightly salted water.
2. In the meantime thinly slice the spring onions and garlic.Clean the mushrooms with a dry towel and thinly slice them.
3. Once the water boils, put the fusilli in the pan and cook until tender.
4. If you prefer gluten fusilli you can add a tablespoon of the olive oil to avoid foaming.
5. Drain the pasta and in the same pan heat the olive oil and saute the onions, garlic and mushrooms.
6. Add some water until the contents of the pan are covered and cook until the mushrooms become tender.
7. Once the water is significantly reduced, crumble the two vegetable stock cubes and stir well.
8. Then add the pepper and crushed chillies.
9. Finally add the feta cheese and cook for another 30 seconds.
10. Remove from heat and stir in the cooked fusilli.
11. I would strongly recommend a good squeeze of lemon juice on the served dish.
12. It gives a total different dimension to the taste of the dish.

white mushrooms, spring onions, clove garlic, vegetable stock, chillies, ground black pepper, feta cheese, extra virgin olive oil, lemon

Taken from cookpad.com/us/recipes/359037-giotas-different-fusilli-and-mushroom (may not work)