Mushroom Piccata Pasta
In this vegetarian rendition of chicken piccata, a medley of mixed mushrooms steps in as a substitute for chicken, maintaining the zesty caper-infused sauce. The combination of oyster, cremini and shiitake mushrooms adds the most flavor, though you can choose a single mushroom variety if you have a preference. Streamline your prep by opting for pre-sliced mushrooms, a timesaving hack for this flavorful dish.
Ingredients
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8 ounces whole-wheat spaghetti
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1 1/2 cups low-sodium vegetable broth
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3 tablespoons all-purpose flour
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2 tablespoons unsalted butter
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12 ounces mixed mushrooms, sliced
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1/2 cup white wine
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4 cloves garlic, minced
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2 tablespoons lemon juice
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1/4 teaspoon salt
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1/4 teaspoon ground pepper
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1/3 cup chopped fresh parsley, plus more for garnish
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2 1/2 tablespoons capers, rinsed
Description
- Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain.
- Meanwhile, whisk broth and flour together in a measuring cup.
- Heat butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Add wine and garlic; cook until the liquid has reduced by half, about 2 minutes. Stir in the reserved broth mixture, lemon juice, salt and pepper. Bring to a simmer and cook, stirring and reducing heat as needed, until the sauce is thickened, 3 to 5 minutes.
- Stir in parsley, capers and the spaghetti. Stir to coat well. Garnish with more parsley, if desired..
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