Portabella Arugula Rocket Pasta Sauce
Elevate your pasta night with this luxurious Portabella Arugula Rocket Pasta Sauce, a creamy and vibrant blend that’s as rich in flavor as it is easy to make. Sautéed portabella mushrooms lend a hearty, earthy depth, while fresh arugula (or rocket) adds a peppery brightness, perfectly balanced by silky heavy cream and a hint of zesty lemon juice. Infused with garlic, shallots, and a touch of optional red chili flakes for a gentle kick, this sauce is a symphony of savory, nutty, and tangy flavors that will transform any pasta into a showstopper meal. Ready in just 30 minutes, it's the ultimate recipe for when you want indulgence without the effort. Serve it over your favorite pasta, top with grated Parmesan, and watch as this dish becomes a new household favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 units Garlic cloves, minced
- 1 unit Shallot, finely diced
- 250 grams Portabella mushrooms, sliced
- 100 grams Fresh arugula (rocket), roughly chopped
- 120 milliliters Heavy cream
- 60 milliliters Vegetable broth
- 50 grams Grated Parmesan cheese, plus extra for garnish
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoons Crushed red chili flakes (optional)
Instructions
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and begins to foam.
Add the minced garlic and diced shallot to the skillet. Sauté for 2-3 minutes, stirring frequently, until fragrant and softened.
Add the sliced Portabella mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Stir in the chopped arugula and sauté for 1-2 minutes, just until the greens are wilted.
Pour in the heavy cream and vegetable broth. Stir well and bring the mixture to a gentle simmer.
Add the grated Parmesan cheese, salt, pepper, and optionally, crushed red chili flakes for a bit of heat. Stir until the Parmesan is melted and fully incorporated into the sauce.
Simmer the sauce for 3-4 minutes to allow the flavors to meld and the sauce to thicken slightly.
Turn off the heat and stir in the fresh lemon juice for a burst of brightness.
Taste and adjust seasoning if needed. Serve the sauce immediately over your favorite cooked pasta.
Garnish with additional grated Parmesan cheese and a sprinkle of freshly ground black pepper, if desired.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 754 mg | 58% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
