Mushroom piccata pasta brings together cozy and fresh in the same bowl. Earthy mushrooms, lemony sauce, and briny capers create that classic piccata balance rich without heaviness, bright without sharpness. It’s the kind of pasta you make when you want comfort with a little lift.
This is Let’s Veg cooking that feels both familiar and refreshing.
Mushroom Piccata Pasta
Mushroom piccata pasta made with lemon, capers, and tender mushrooms. A bright, comforting Let’s Veg recipe perfect for easy weeknight meals.
Ingredients
Equipment
soup bowl
Cooking Instructions
- Cook pasta according to package instructions until al dente. Reserve ¼ cup pasta water, then drain.
- Heat olive oil or butter in a large skillet over medium heat.
- Add mushrooms and cook for 6-8 minutes until browned and tender.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in vegetable broth, lemon juice, and lemon zest.
- Stir in capers and red pepper flakes if using. Simmer for 3-4 minutes.
- Add cooked pasta to the skillet, tossing to coat. Add reserved pasta water as needed to loosen the sauce.
- Season with salt and black pepper.
- Remove from heat and stir in Parmesan if using.
- Garnish with parsley and serve warm.
Nutrition
Notes
Add a splash of cream for a richer sauce
Use gluten-free pasta if needed
Serve with a simple green salad or roasted vegetables