Classic Mushroom Pasta

Whenever I travel somewhere, I always want to make sure to get the most authentic experience from the country. Especially food experiences. When I was in Rome, it was hard to recognize authentic restaurants since there are so many tourist traps with overcooked pasta and cream in the sauce ( how could you treat your pasta this way?!)

My most favorite pasta is orecchiette because it’s hard to overcook and it goes brilliantly with mushrooms!

The recipe I made is very typical and had no cream at all. Ideally, no pasta in Italy is made with tons of cream because they use cheese instead.

Serving size:

4 portions

Ingredients:

• 250g pasta orecchiette

• 350 g white mushrooms

• 3 tbsp of butter

• 2 cloves of garlic

• 3 cups of arugula

• 30 grams of capers

• Salt

• Pepper

• 100 grams of freshly grated parmesan cheese

Nutritional value per serving:

• 291 Calories

• 9.8g Fat

• 20.7g Carbs

• 2.3g Fiber

• 16.2g Protein

Method:

Cook pasta NOT following the instructions on the package. Why? Because some manufacturers prefer to stay on the safe side and better make you overcook your pasta, then be disappointed by your al dente. I usually cook my pasta 1-3 minutes less than listed on the package.

Save 1 cup of pasta broth, we’ll need it for the sauce later on.

Mince your garlic, roughly chop capers and slice mushrooms.

In a large pan melt the butter in a pan and add minced garlic. Cook for 50 seconds on medium heat and add mushrooms. Cook for 3-5 minutes and add capers. Cook for 2 minutes longer.

Add pasta and a little bit of broth.

Cook for 1-2 minutes or until the butter and the broth emulsify into a nice smooth sauce.

Add more water if the pasta looks too dry.

Add parmesan cheese, arugula, mix well and serve.

Bon Appetit!