Arugula and Mushroom Pasta with a Creamy Soy Sauce

Goodbye alfredo sauce and hello to the new sauce of the season! This creamy soy is a perfect base for spicy arugula and umami mushrooms!

Delicious comes in all forms! Over the last few years, I’ve seen many versions of pasta and pasta substitutes continually gaining popularity. Way before it was the topic of a drug store magazine, these zucchini and squash garden fresh noodles are a wonderful pasta replacement! They are easy to whip up and great to make in large batches and store for future use! In some meals, I’ve tried a quick sauté to loosen up the shape and heat the noodle, but be careful as they can quickly go from wonderful to mushy. In this dish, I opted to keep them raw. By serving the sauce hot directly over them, they loosen up a bit and absorb that flavor, making the whole plate come together!

You just, ya know, fold it in! Ok Moira (bad reference to Shitt’s Creek), I get your point. Folding has an art form. In this recipe, not so much an art as a taste preference. Some people reading this will love the taste of arugula, and for that, I say leave a few leaves raw on those zoodles prior to adding your sauce for even more flavor! Some will despise the taste and wonder why they are trying this (I feel the pain-one of my tester kitchen members was in this boat). If that’s the case, I would add the leaves in a bit earlier and allow to fully wilt. This will tame the flavor of those greens and bring out more of the soy cream sauce instead, infusing with just a hint of arugula. Either way is delicious and I would love to hear your thoughts!

*Verdict on the tester kitchen-even the disbelievers were won over with this one 🙂

Looking for some other great ways to try arugula? Check out these recipes:

Wilted Arugula Salad with a Hot Bacon Vinaigrette

Charred Cucumber and Onion Salad over Arugula Greens

Mustard on Mustard Salad with Pickled Radish and Arugula

Stacked Portabella Caps with Arugula Pesto Microgreens

Summer is here and I am so excited to be in the kitchen experimenting with seasonal produce! Follow along as I tour various farmers markets throughout the season and showcase not only their venues but the produce available!

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Arugula and Mushroom Pasta with a Creamy Soy Sauce

Hannah

Goodbye alfredo sauce and hello to the new sauce of the season! This creamy soy is a perfect base for spicy arugula and umami mushrooms!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine French, Italian, Mediterranean

Servings 2

Equipment

• Spiralizer
• Kitchen knife
• Skillet
• Baking sheet

Ingredients

  

• 2 large Zucchini I used one summer squash and one zucchini for color
• 2 medium Chicken Breasts
• 8-10 large Portabella Mushrooms
• 3-4 handfuls Fresh Arugula
• 2 cloves Garlic
• 1 tbsp Olive Oil
• 1 sprig Thyme
• 1/2 cup Stock
• 1/2 cup Heavy Whipping Cream
• 2 tsp Soy/Liquid Aminos
• Salt and Pepper

Instructions

 

• Preheat oven to 350. Place chicken breasts on baking sheet and season with salt and pepper. Bake until fully cooked.
• Using spiralizer, make zoodles and set aside.
• In skillet, warm oil and add minced garlic. Give a light sauté before adding sliced mushrooms. You may want to turn heat a bit lower to allow them to slowly cook as opposed to fry.
• Add soy sauce, thyme, salt and pepper and stir well.
• Deglaze with a bit of stock, and as the bits are absorbed, add remaining stock. Stir until a soft simmer forms.
• Add heavy cream, and allow to reach a simmer before turning heat down. Allow the sauce to reduce a bit. Adjust cream and reduction to desired consistency.
• Fold in the arugula and stir until wilted.
• Plate zoodles with slices of chicken and top with arugula and mushroom sauce. Enjoy!

Keyword Arugula, Fresh, Healthy, Keto, Low-carb, Mushrooms, Zoodle