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!
Spaghetti with Baby King Oyster Mushrooms and Arugula
Fresh and rich, this is the perfect pasta to take you to Italy, if only through your taste buds.
- 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)
- to taste and some for the pasta water Salt and pepper
- 1-2 tsp Extra virgin olive oil
- 1 generous handful Arugula (roughly chopped)
- 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 basalmic 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.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.
DetailsPrep time: Cook time: Total time: Yield: 2 as a meal 4 as a side