Boistfort Valley Farm
Community Supported Recipe Box

Mushroom Pasta with Wilted Arugula & Cheese


  • 1/3 lb spaghetti
  • 1 tbsp extra-virgin olive oil
  • 1/3 lb crimini mushrooms, sliced
  • a pinch of salt
  • 1 medium shallot, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 bunch arugula, coarsely chopped
  • 3 oz goat cheese, crumbled
  • 2 Tbsp flat-leaf parsley, chopped


dish: main
season: spring

Cook pasta according to package directions, but before draining, reserve 3 Tablespoons cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and shallots and cook until shallots are translucent. Add mushrooms and salt and continue to cook until most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.

Adapted from SELF, December 2000