Spaghetti with Baby King Oyster Mushrooms and Arugula - Oh and Wine was there

If I ever find myself on Death Row, pasta will likely be my last meal. I love it and could eat it until I burst - but try not to!

This is a relatively quick meal that will make you feel like you are eating at a ristaurante in Italy. You can easily substitute the canned diced tomatoes for fresh, this is just what I happened to have. You could also add chicken or sausage, I kept it meat free just for a change. Parmesean cheese spinkled on top would also go nicely, I opted not to but next time.

I love how the oyster mushrooms soak up the flavours in the sauce and have a nice meaty texture. The arugula is peppery and adds a freshness which pairs nicely with a red wine, like a Cabernet Sauvginon.

And now, we're off to Italy. Andiamo!

Faulty caps on balsamic vinegar will not stop me!

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Spaghetti with Baby King Oyster Mushrooms and Arugula

by Melissa MacKenzie May-13-2016

Fresh and rich, this is the perfect pasta to take you to Italy, if only through your taste buds.

Ingredients

• 1/2 Onion (large, chopped)
• 3-4 cloves Garlic (minced)
• 6-8 Baby King Oyster Mushrooms (chopped)
• 1-2 Tbsp Balsamic Vinegar
• 1 can Tomatoes (diced)
• 1-2 Tbsp Red wine (optional)
• 1/2 jar Tomato sauce (I used Vodka tomato)
• 1/2 package Whole wheat spaghetti (you can use regular spaghetti if you wish)
• Salt to taste and some for the pasta water Salt and pepper
• 1-2 tsp Extra virgin olive oil
• 1 generous handful Arugula (roughly chopped)

Instructions

- In a large pan over medium heat, add the oil- Add the onion and cook for one minute- Add the garlic and stir together for 1 min- Add the mushrooms and stir to coat with the onion and garlic. Allow to brown in the pan- Add 1 Tbsp on balsamic vinegar- Boil cold water in a large pot. Add a generous pinch of salt - Add the can of diced tomatoes and turn the heat to medium-high to bring to boil. Add the 1/2 jar tomato sauce and the wine if using. Then turn down to a simmer and stir occasionally.- Add the spaghetti to the water. While it is cooking, keep an eye on the sauce and add wine to thin it out if it starts to get thick.- Add salt and pepper to the sauce a little at a time to taste.- When the pasta is cooked al dente (about 6-7 mins), transfer it over to the pasta using a pasta spoon. Do not drain the spaghetti. Adding it to the sauce allows it to soak up the flavour.- Add a couple of spoon-fulls of the pasta water. The starchy water will help combine the spaghetti and the sauce.- Add the chopped arugula and mix to combine. Keep a little for topping- Add the spaghetti to a pasta bowl and sprinkle with remaining arugula.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 2 as a meal 4 as a side