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.
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https://letsveg.com/vegetable-cooking-guide
Video
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 chopped parsley, if using, and serve warm
Nutrition
Notes
• Use a large frying pan so the mushrooms have room to brown. Let their released moisture evaporate before adding the broth.
• Grate only the yellow part of the lemon peel. The white pith underneath can make the sauce bitter.
• Drain the capers before adding them. Taste the finished sauce before adding salt, since capers, broth, and optional cheese already contribute salt.
• Add the reserved pasta water a little at a time while tossing. Use only enough to help the sauce coat the pasta without becoming watery.
• Serve immediately with a green salad or roasted vegetables. If using gluten-free pasta, follow its package cooking instructions.