I love arugula pesto pasta, so when I saw a recipe for mushroom arugula pesto pasta I knew I had to try it. I altered the original recipe to be a little more rich with the use of olive oil and parmesan and lots of garlic.
Arugula and mushrooms are both earthy, but arugula is peppery and mushrooms are rich with umami so they compliment one another well and the flavors balance.
Alone, the pesto is not attractive. However, when it is mixed with the pasta and some more fresh arugula it takes on a subtle appeal. The fresh green streaks of arugula , topped with a garnish of freshly shaved parmesan, all twisted around long thin strands of spaghetti. What’s not to love?
As cooler weather approaches this fall and my garden arugula continues to thrive I know I’ll be making more of this pasta dish because it is not only easy, but also delicious! What is your favorite veggie pasta for cool fall weather?
Variations to the Mushroom Arugula Pesto Pasta recipe:
- Arugula: Swap some or all of the arugula in the pesto for an herb such as basil or dill.
- Nuts: Instead of walnuts try pistachios, pine nuts, almonds, pecans or even pepitas for a nut-free version.
- Stuffed Shells: Load the pesto into some shells, covered with marinara and top with mozzarella.
- Pasta Alternatives: Try serving the pesto and some fresh arugula over buttered toast, preferably sourdough.
- More Arugula recipes: Arugula Bulgar Avocado Salad, Goat Cheese and Arugula Frittata, Arugula Pistachio Pesto, Baked Arugula Falafel, Radish Carrot and Arugula Chickpea Salad, Arugula Wild Rice Salad, Arugula Pesto Lasagna Roll Ups, Mushroom Swiss Sandwich Melts with Arugula, and Strawberry Arugula Salad.
Mushroom Arugula Pesto Pasta
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 0 hours
- Yield: 3
- Category: Dinner
- Method: Boiling
- Diet: Vegetarian
Ingredients
- ¼ cup diced onion
- 8 oz baby bella mushrooms, sliced
- 1 TBS butter
- 4 garlic cloves, minced
- 2 loose cups arugula, divided (about 1.5 oz)
- ¼ cup walnuts
- 2 TBS olive oil
- 1 TBS lemon juice
- ½ tsp each: salt and pepper
- ¼ cup grated parmesan, plus more for garnish
- 9oz spaghetti, preferably whole wheat or chickpea
Instructions
- Saute the onion and mushrooms in butter until the mushrooms have release their liquid and it has evaporated. Mix in the garlic an saute 1 more minute.
- Transfer the mushrooms to a food processor with the walnuts and 1 cup arugula. Pulse to break up into pea sized pieces. Add the olive oil and lemon juice and pulse until you reach your desired consistency. Stir in salt, pepper, and parmesan. Taste test and adjust seasonings to taste.
- Meanwhile, cook pasta according to package directions. Reserve ½ cup pasta cooking liquid before draining.
- Return pasta to the pot and add the pesto. Stir vigorously adding pasta cooking liquid 1 TBS at a time until the pasta is coated. I used 5 TBS pasta cooking liquid. Fold in the remaining 1 cup arugula.
- Serve garnished with additional parmesan to taste.
Recipe adapted from Forks over Knives.
