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1
Peel the garlic cloves and cook them with the pasta in salted, boiling water.
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2
Cook the pasta as directed on the package for al dente.
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3
Do not cook the pasta as much as you would usually, because you want to ensure the pasta is still a little firm.
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4
The garlic cloves should be a soft when done.
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5
Meanwhile, with a little bit of oil (your choice, I prefer sesame oil for its nutty flavour) toast the almonds in a skillet over medium heat until fragrant and slightly darkened.
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6
You can cook the mushrooms with the nuts (same skillet, same amount of time) if you wish.
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7
Or you can do them separate.
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8
As you are cooking the mushrooms, flavour the mushrooms with dried herbs (I prefer rosemary and oregano).
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9
Once the nuts have been toasted and the mushrooms are soft, remove them from the pan.
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10
Cut the cherry tomatoes in half.
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11
Use leftover oil to lightly cook the tomatoes.
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12
They should be soft and slightly browned when removed from the pan.
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13
Cut the cucumber.
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14
I prefer dicing it, but if you simply want to slice it, that is also fine.
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15
Drain the water from the pasta and remove the garlic cloves (set them aside).
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16
Add the cucumbers, tomato, basil, nuts and mushrooms to the pasta.
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17
Mash the garlic cloves in a bowl.
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18
They should form a thick paste.
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19
Add in olive oil, sugar, and salt and pepper to taste and mix to combine.
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20
If you want to add more oil feel free to do so, but I find this is oily enough.
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21
Add dressing to pasta and toss to combine.
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22
Crumble feta over the top of the pasta and serve warm.
