AuthorAndre SomovCategoryentrees, European, Italian, pastaDifficultyIntermediateThis spaghetti and mushrooms with arugula recipe is so so delicious and easy to make. I like to use shiitake mushrooms, but in this recipe I used crimini mushrooms. It's full of flavour and nourishment with white wine sauce and arugula greens. You can also make it with penne or another pasta of your choice.
Cook spaghetti al dente in salted water. Drain when ready and wash in cold water to stop the cooking process.
Clean and dry the mushrooms and slice into smaller pieces. Put on a tray and place in the oven at 375 °F for 10-14 minutes. This process will allow the excess moisture to drain and enhance the flavour.
While the mushrooms are in the oven chop the shallots into long strips. Also finely chop the garlic.
Chop the walnuts into smaller pieces. Cut the figs into thin wedges. Wash the arugula.
Heat Olive oil in a pan and add the dried mushrooms. Pan fry for 5 minutes on medium to high.
Add garlic and shallots and continue to pan fry until lightly browned.
Add the wine and keep stirring on medium heat until it reduces down to approx 30%.
Add butter, the figs and walnuts and stir for 5 minutes. (leave the butter out for vegan option or substitute coconut oil)
Add cream (or coconut milk for vegan option) and reduce to 50%
Add salt and pepper to taste at this stage.
Place cooked spaghetti into the pan and stir well to evenly coat the noodles with the saucy mixture. Add arugula last and serve hot. (Option: Sprinkle with grated parmesan if desired)
Ingredients
Directions
Cook spaghetti al dente in salted water. Drain when ready and wash in cold water to stop the cooking process.
Clean and dry the mushrooms and slice into smaller pieces. Put on a tray and place in the oven at 375 °F for 10-14 minutes. This process will allow the excess moisture to drain and enhance the flavour.
While the mushrooms are in the oven chop the shallots into long strips. Also finely chop the garlic.
Chop the walnuts into smaller pieces. Cut the figs into thin wedges. Wash the arugula.
Heat Olive oil in a pan and add the dried mushrooms. Pan fry for 5 minutes on medium to high.
Add garlic and shallots and continue to pan fry until lightly browned.
Add the wine and keep stirring on medium heat until it reduces down to approx 30%.
Add butter, the figs and walnuts and stir for 5 minutes. (leave the butter out for vegan option or substitute coconut oil)
Add cream (or coconut milk for vegan option) and reduce to 50%
Add salt and pepper to taste at this stage.
Place cooked spaghetti into the pan and stir well to evenly coat the noodles with the saucy mixture. Add arugula last and serve hot. (Option: Sprinkle with grated parmesan if desired)
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