Pasta With Mushroom, Roasted Garlic, And Arugula
Tagliatelle pasta is dressed with sautéed mushrooms, extra roasted garlic, fresh, bright arugula, and drizzled with silky, rich olive oil. (Jump to Recipe)
Pasta recipes just happen to be some of the most versatile dishes to make. Some are quick to make and others need only a few ingredients. This dish comes together relatively quickly and the flavors are popping with umami, pungent roasted garlic, and fresh, bright arugula and chives. The texture has a bit of a soft crunch from the roasted walnuts, but the pasta remains heavenly soft and is coated in silky, smooth olive oil.
To Make This Pasta With Mushroom, Roasted Garlic, And Arugula:
Start With Pasta. I made fresh homemade tagliatelle for this dish. I love flat wide noodles of any kind, so I recommend you use your favorite kind here. Whether that’s spaghetti, pappardelle, angel hair, if you follow the recipe straight through, you will still get the amazing flavors intended for this recipe. Cook your choice of pasta and set it aside.
Sauté And Cook The Rest Of The Ingredients. Start with sautéing the mushrooms. Once they are almost cooked all the way, add in shallots, chopped walnuts, roasted garlic, fresh rosemary, and salt and pepper. Cook for about 3-4 minutes until the shallot start to look translucent. During the last minute of cooking time, toss is a handful of fresh arugula and mix it up really good. The arugula will wilt just a bit but still hold it’s body well. Toss the cooked pasta with the cooked mushroom and garlic mixture. Drizzle the dish with rich, good quality olive oil and sprinkle with shaved Parmesan cheese.
Still looking for another pasta dish recipe, here are a few of my favorites:
Cheese Ravioli With Light Cherry Tomato Sauce
Asparagus And Walnut Basil Pesto Penne
If you make this Pasta With Mushroom, Roasted Garlic, And Arugula, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Pasta With Mushroom, Roasted Garlic, And Arugula
Ingredients
- 8-10 oz tagliatelle pasta, or your favorite kind of pasta
- 4 tbsp olive oil
- 10 oz baby bella mushrooms, sliced
- 2 shallots, diced
- 1/2 cup walnuts, roughly chopped
- 15-20 whole cloves roasted garlic
- 1 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup fresh baby arugula
- 1 1/2 tbsp chives, chopped
- 1/4 cup parmesan, shaved or grated
Instructions
- Cook pasta according to cooking instructions until al dente. Drain and set aside in a large bowl.
- Heat 2 tbsp olive oil in skillet over medium heat. Sauté mushrooms for 7-8 minutes, or until almost cooked all the way. Add in shallots, walnuts, roasted garlic, rosemary and salt and pepper. Sauté for 3-4 minutes or until shallots are translucent. Add arugula, stir to combine, and remove from heat.
- Toss the mushroom garlic mixture together with the pasta. Drizzle with remaining 2 tbsp olive oil. Garnish with chives and Parmesan. Serve immediately.
