Mushroom Piccata Pasta

4.9
(8)
6 Reviews

In this vegetarian rendition of chicken piccata, a medley of mixed mushrooms steps in as a substitute for chicken, maintaining the zesty caper-infused sauce. The combination of oyster, cremini and shiitake mushrooms adds the most flavor, though you can choose a single mushroom variety if you have a preference. Streamline your prep by opting for pre-sliced mushrooms, a timesaving hack for this flavorful dish.

By
Carolyn Casner
Carolyn Casner

Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website.

EatingWell's Editorial Guidelines
Published on February 26, 2024
Tested by
Hilary Meyer
Hilary Meyer
Tested by Hilary Meyer
Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Mushroom Piccata Pasta
Photo:

Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Active Time:
35 mins
Total Time:
35 mins
Servings:
4
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free
the ingredients to make the Mushroom Piccata Pasta

Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Cook Mode (Keep screen awake)

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 fresh parsley, plus more for garnish

  • 2 1/2 tablespoons capers, rinsed

Directions

  1. Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain.

  2. Meanwhile, whisk broth and flour together in a measuring cup.

  3. Heat butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Add wine and garlic; cook until the liquid has reduced by half, about 2 minutes. Stir in the reserved broth mixture, lemon juice, salt and pepper. Bring to a simmer and cook, stirring and reducing heat as needed, until the sauce is thickened, 3 to 5 minutes.

    a photo of the mushrooms cooking in the broth, wine, and seasonings

    Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

  4. Stir in parsley, capers and the spaghetti. Stir to coat well. Garnish with more parsley, if desired..

    a photo of the pasta stirred into the mixture

    Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

Nutrition Information

Serving Size: 1 1/4 cups

Calories 330, Fat 8g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 53g, Total Sugars 4g, Added Sugars 0g, Protein 12g, Fiber 7g, Sodium 332mg, Potassium 576mg

EatingWell.com, February 2024

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