Dish Info
This vegetarian Mushroom Piccata Pasta offers a delightful twist on the classic chicken piccata, featuring a medley of mixed mushrooms in a zesty caper-infused sauce, served over whole-wheat spaghetti and garnished with fresh parsley.
INGREDIENTS
– 8 ounces whole-wheat spaghetti – 1 1/2 cups low-sodium vegetable broth – 3 tablespoons all-purpose flour – 2 tablespoons unsalted butter – 12 ounces mixed mushrooms, sliced – 1/2 cup white wine – 4 cloves garlic, minced – 2 tablespoons lemon juice – 1/4 teaspoon salt – 1/4 teaspoon ground pepper – 1/3 cup chopped parsley, plus more for garnish – 2 1/2 tablespoons capers, rinsed
STEPS 1
Cook spaghetti: Begin by bringing a large saucepan of water to a rolling boil. Once boiling, add the whole-wheat spaghetti and cook it according to the instructions on the package until it reaches the desired tenderness, typically about 8-10 minutes for al dente.
STEPS 2
Prepare the broth mixture: In a measuring cup or small bowl, combine the low-sodium vegetable broth with the all-purpose flour. Use a whisk or fork to thoroughly mix the ingredients together until the flour is fully dissolved in the broth, creating a smooth mixture.
STEPS 3
Saute the mushrooms: Heat a large skillet over medium-high heat and add the unsalted butter. Once the butter has melted and begins to sizzle, add the sliced mixed mushrooms to the skillet. Cook the mushrooms, stirring occasionally, until they start to release their natural juices.
STEPS 4
Add wine and garlic: Once the mushrooms have browned and released their juices, pour in the white wine and add the minced garlic to the skillet. Stir the ingredients together and allow them to cook for a few minutes until the liquid has reduced by about half.
STEPS 5
Simmer the sauce: After the wine has reduced, it's time to incorporate the prepared broth mixture, lemon juice, salt, and ground pepper into the skillet with the mushrooms. Stir everything together thoroughly, then reduce the heat to a simmer.