Ingredients for Cremini Mushroom Pasta With Wilted Arugula And Goat Cheese
- 1 lb spaghetti
- 2 tablespoons extra virgin olive oil
- 12 ounces cremini mushrooms, sliced
- salt, to taste
- 2 garlic cloves, minced
- 5 ounces fresh arugula
- 4 ounces goat cheese, crumbled
- 1/4 cup fresh flat-leaf parsley, chopped
- freshly ground black pepper, to taste
- 1/2 cup pasta cooking water (reserved)
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How to Make Cremini Mushroom Pasta With Wilted Arugula And Goat Cheese
- Cook pasta according to package directions. Reserve 1/2 cup of pasta cooking water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add sliced cremini mushrooms and a pinch of salt to the skillet. Cook, stirring frequently, for 2-3 minutes, until mushrooms are softened and slightly browned.
- Add minced garlic to the skillet and cook for another 2 minutes, until fragrant and softened.
- Add the cooked pasta to the skillet with the mushrooms and garlic.
- Stir in crumbled goat cheese and arugula. Toss gently to combine.
- Gradually add reserved pasta water, stirring until the sauce is creamy and coats the pasta.
- Stir in chopped parsley. Season generously with salt and freshly ground black pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
24g
Fat
48g
Carbs
31g
