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Arugula and Mushroom Pasta with a Creamy Soy Sauce

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!
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Prep Time 20 minutes
Cook Time 20 minutes
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