This dish is a favorite of mine. Whole Wheat Pasta with Shiitake and Arugula is easy to make and perfect for a summer lunch or dinner. The balance of the ingredients makes it seem light, but not insubstantial.

I love using shiitake as a meat replacement. It’s a hearty mushroom and has a formidable texture. You can find it in vegetarian burgers, quite often, such as the ones Ron often samples.

The arugula in this dish adds in some spice. It isn’t overpowering, but it doesn’t hide itself. You can try my recipe below for starters. The next time you make it, you can always alter the amount of arugula in either direction if you feel strongly about it.

The whole wheat pasta can be replaced with gluten-free pasta if desired. I add no butter, just some virgin coconut oil to give it the savory flavor we all enjoy. Organic feta cheese is included for some extra creaminess!

Ingredients:

• 1 box of whole wheat pasta; follow cooking directions on box.
• 2-3 cups of fresh arugula
• 1 red onion, thinly sliced
• 1 package of fresh shiitake mushrooms, sliced (about 11 shiitake mushrooms, stems removed and discarded)
• 2-3 tablespoons of virgin coconut oil
• 3 garlic cloves, thinly sliced
• sea salt and fresh ground black pepper, to taste
• feta cheese, optional

Follow the instructions on the pasta box and cook the pasta. Drain and set aside.

Wash and dry the shiitake and arugula. Remove the shiitake stems and discard.

Slice the red onions very thinly. Use a mandoline if you have one. Slice the shiitake and garlic. Set aside.

In a large pan, warm the coconut oil over moderate heat. Once hot, add the red onion slices and a pinch of sea salt. Cook until is softens, about five minutes. Add the shiitake mushrooms and garlic. Cook for several minutes, then add in the arugula. Be sure to mix all the ingredients well. Cook for three minutes, then lower the heat and add in the cooked pasta. Toss in the pan to coat the noodles. Turn heat off and transfer to a serving bowl.

Top with feta cheese or any cheese of your preference and enjoy!

My husband enjoys this dish freshly made, reheated, or even as a cold leftover. It’s an easy summer dish, and healthy, too. Enjoy!