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Mushroom Piccata Pasta

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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.

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