This Garlicky Mushroom Pasta with Sausage & Arugula Comes Together In The Time It Takes Your Water to Boil

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This Garlicky Mushroom Pasta with Sausage & Arugula Comes Together In The Time It Takes Your Water to Boil, It’s no secret that pasta is a weeknight staple at our home–and recently I’ve been leaning on recipes that depend on loads of veggies that may be rapidly sautéed in a single pan for a satisfying, plant-based dinner with straightforward clean-up. However, I’m additionally a fan of every part carefully, and whereas I’ve been eating less meat, I like to use meat in small quantities, nearly like a aspect dish or condiment to add taste and protein to a meal. And to pacify my husband if he is had one too many salads in every week.

Enter this one pot pasta recipe with sausage, mushrooms, a great deal of garlic, and arugula. The key to this one is that it makes use of a small quantity (simply 1/3 of a pound for 4 folks!) of Italian sausage to impart a satisfaction degree that feels far more indulgent than it really is. My imaginative and prescient for this pasta was to seize the flavour combo of a basic sausage and mushroom pizza. It will get topped with parmesan, purple pepper flakes, and basil, and should I simply say? Mission completed.

This pasta is equally good for a fast weeknight dinner as it’s for a Saturday evening gathering with friends, Since it comes collectively so rapidly (sure, within the time it takes your water to boil!) you may simply whip it up in 20 whereas your friends pour the wine and lightweight the candles. Scroll on to see how this one pot pasta recipe comes collectively…

How to make mushrooms crispy

While your pasta water heats up, you’re going to cook the mushrooms–and buckle up, because I’m about to teach you the absolute best way to cook mushrooms for this pasta recipe or (IMHO) for any recipe at all.

It’s all about searing your mushrooms instead of steaming them, so they get that satisfying golden brown layer on each side, no mush in sight. To do this, you’re going to add mushrooms in even layer to a very hot skillet coated in olive oil. If your mushrooms are overlapping due to a lot of mushrooms or a small pan, you’ll want to do it in two or even three batches. The single, even layer is key to preventing your mushrooms from steaming, and making sure that each part of the mushroom is coming into direct contact with the heat of the pan.

Once you add them, immediately give the mushrooms a stir to coat them lightly in oil, then cook undisturbed for 3 minutes. Sprinkle with salt and pepper, then stir well and continue cooking, stirring occasionally, for about 5 minutes. Transfer to a plate and just try not to eat them all before you finish the recipe. I dare you.

Use sausage as a condiment, not the main course

This is my approach to meat lately–it’s about using small amounts to add richness and flavor, but viewing it as more of a flavor additive rather than a hunk of meat as the main course to your meal. It should go without saying that I support each and every person’s approach to their diets–that is simply what’s working for me recently!

So, this recipe makes use of simply 1/3 of a pound of sausage for 4 folks, and with one thing as spicy and taste packed as Italian sausage, somewhat goes a great distance. All you do right here is sauté for about 5 minutes over medium-high, breaking apart with a fork and stirring sometimes, till cooked by means of. Then you are going to add the sliced ​​garlic and sauté till golden. Return mushrooms to pan, toss properly, and switch off warmth whereas your pasta cooks.

How to make it a one pot pasta–with easy cleanup

Instead of draining your pasta and then adding it to the pan, I opted for one less dish to clean by using a pasta scoop to transfer noodles directly from the boiling water into the pan with mushrooms and sausage. You actually want a little of the pasta water to come with it, as the starch in the water will help to create a delicious sauce that coats every strand.

Grate a bunch of parmesan over the top, along with lemon zest and juice, arugula, and a little butter. Toss well for a minute or two — put some muscle into it — until all the pasta is coated with a light layer of delicious, flavorful sauce. YUM.

Make this one pot pasta vegetarian

I initially tested this recipe without the meat, and it was still super delicious. I added a few pinches of Italian seasoning to give some of those spices (like oregano and fennel) that Italian sausage adds to the dish. Try swapping the sausage with a flavor-packed vegetable like roasted red pepper strips, green olives, or drained and chopped artichoke hearts to capture the old-school pizza vibes of the original recipe.

Tips on doubling this recipe

You can easily double this recipe to feed a crowd–just use your largest skillet, and definitely sauté the mushrooms in batches (see section above on How to Make Your Mushrooms Crispy.) Otherwise, just double all the ingredients and pass the parmesan, red pepper flakes, and basil at the table so everyone can garnish their own.

Looking for other easy weeknight pasta recipes?

We’ve got so many delicious and easy pasta recipes in our recipe files which are good for weeknight dinner. A couple of of my favorites:

Creamy Vegan One Pot Pasta, This crowd-pleasing pasta has tomatoes, basil, and essentially the most addictive vegan walnut sauce–and it comes collectively in quarter-hour.

Rigatoni with Brussels Sprouts, Kale Pesto, and Lemon, This is considered one of our hottest recipes of 2022 to this point–and it even made it onto our Plant-Based RE:SET menu.

Half-Baked Harvest’s Pesto Pasta Alla Vodka. It continues to be a fan favourite for a motive–and is ideal for these nights whenever you need to dig into one thing really indulgent.

Simple Pasta Recipes with 10 Ingredients or Less! You’ll positively need to bookmark this one.

Scroll on for the recipe for this one pot pasta with sausage and mushrooms, and remember to go away a remark and tag us on Instagram when you make it!

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