mushrooms

This earthy, but light vegetarian pasta will satisfy all of your taste buds- no meat required!

If you are searching for a light, summery pasta to satisfy your carb craving…one that is hearty without being too heavy, this cacio e pepe with sauteed mushrooms nand spinach is the ticket. I was craving that very same thing when my husband and I created this take on cacio e pepe. We chose to use as many fresh ingredients as possible- fresh fettuccini noodles, spinach, mushrooms, basil- you get the idea. The flavors in this recipe are rounded out with the briny taste of canned artichokes. If you really feel like splurging, top it off with shavings of fresh white truffle. We happened to have a fresh truffle that we purchased at a farmer’s market and thought it would pair well with the earthiness of the mushrooms. Speaking of mushrooms, we used white button here, but you could use another favorite – such as crimini, oyster, shiitake, or a combination. You will not miss the meat in this dish. This dish will deliver that umami flavor and satisfying bite without weighing you down! It’s no secret that I love cacio e pepe- try my recipe where I add spaghetti squash and shrimp here.