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!