Portabella Arugula Rocket Pasta Sauce Recipes

PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)

Steps:

• Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
• Prepare the sausage according to package directions (cooked throughly and browned), drain.
• Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
• Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
• Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
• Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.

PAPPARDELLE WITH PORTABELLA MUSHROOMS, ARUGULA, PINE NUTS

Steps:

• Preheat the oven to 475°F.
• Roast the mushroom with the butter, garlic and salt and pepper to taste until tender, about 15 minutes. Remove from the oven and slice thinly.
• Cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.
• Heat the olive oil in a large akillet over high heat. Add the roasted mushrooms and stir for 1 to 2 minutes. Add the arugula and more oil, if necessary, and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Add a splash of pasta water to the skillet to create a sauce. Transfer the pasta to warm pasta bowls or serving plates, sprinkle with the pine nuts and cheese shavings and serve at once.

SPAGHETTI WITH LIME & ARUGULA (ROCKET)

Steps:

• Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
• Drain.
• While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
• Heat the oil in a large saucepan over a medium heat.
• If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
• Cook for a minute or until fragrant.
• If using prosciutto, stir it in at this point and cook for two minutes or until crisp.
• Add the spaghetti to the pan and toss to coat and heat through.
• To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
• Top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
• Serve with a lime wedge on each plate, so people can add more if they like.

SPAGHETTI WITH ARUGULA (ROCKET), PARMESAN AND PINE NUTS

Steps:

• Cook pasta in large saucepan of boiling water until just tender, drain.
• Meanwhile heat oil in small saucepan, cook garlic and chilli, stirring, about 30 seconds or until garlic just softens and is fragrant (do not brown the garlic).
• Place hot drained pasta and oil mixture in large bowl with pine nuts, cheese and rocket, toss to combine.