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Cacio e Pepe with Sauteed Mushrooms

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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.

Cacio e Pepe with Sauteed Mushrooms and Spinach
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Cacio e Pepe with Sauteed Mushrooms and Spinach

Recipe by This Lovely KitchenCourse: Entrees, PastaCuisine: Italian
Servings

6

servings

I recommend using fresh fettuccini here, but dry pasta will work too! I served this dish with fresh white truffle, which can be pricey and is certainly optional.

Ingredients

  • Fresh Fettuccini pasta, 12 oz

  • Butter, 2 TBSP

  • Shallot, 1/2, minced

  • Black Pepper, 1/4 tsp

  • Salt, 1/4 tsp.

  • Mushrooms White, chopped, 8 oz.

  • White wine, 1/4 cup

  • Milk, whole, 1 cup

  • Parmesan Reggiano, 1/2 cup

  • Pecorino Romano, 1/2 cup

  • Artichoke hearts, canned, drained, 1 cup

  • Spinach, cooked and drained, 4 oz

  • Fresh Basil and Black Truffle shavings, optional

Directions

  • Cook fresh pasta in 6 cups salted water for 5-6 minutes or until al dente.
  • Strain pasta. Save 1/4 cup pasta water.
  • Saute mushrooms, shallot, and black pepper in butter for 2-3 minutes or until soft, in a large pot or dutch oven.
  • Add milk to mushroom mixture. Bring to a boil. Mix in artichokes, spinach and both cheeses. Cook about 5 minutes or until sauce thickens. Add reserved pasta and 1/4 cup pasta water. Mix well.
  • Garnish with basil and black truffle shavings, if desired. Enjoy!
Orzo

Chicken Orzo with Lemon and Feta

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When chicken orzo is prepared in a skillet, you have the opportunity to add a rich, “toasty” flavor while using just enough butter. If you go much longer, your orzo could become a little too crunchy.

Hey Everyone! This is the first day of my blog, which is a lifestyle blog of all things “a little bit healthier.” I like food with a lot of flavors and I want to focus on clean eating as much as possible. It’s hard for many of us (including me!) to go radical or extreme when it comes to health. I prefer to practice a healthy lifestyle in small ways that add up. So let’s kick it off!
This is one of the first “COVID-era” dishes I made and I am about to make it again!This dish is impressive and soooo tasty! For maximum flavor, I recommend feta that has been imported from Greece (see pic below). I found this recipe from the Half Baked Harvest “Super Simple” cookbook, and made a few tweaks!

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: Mediterranean, ItalianDifficulty: Easy
Servings

4

servings

Ingredients

  • Kosher Salt

  • Freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 pounds boneless, skinless chicken thighs

  • 2 tablespoons salted butter

  • 4 garlic cloves, minced

  • 1 cup dry orzo

  • 1 cup dry white wine such as Sauvignon Blanc

  • 1 1/2 cups low-sodium chicken broth

  • 1 (12-ounce) jar marinated artichoke hearts, drained and roughly chopped

  • 3/4 cups green pitted olives

  • Zest and juice of one lemon

  • 1 cup cubed or crumbled feta, with about 1/4 cup reserved for serving

  • 1 tablespoon chopped fresh dill

Directions

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large Dutch oven or cast-iron skillet over medium-high heat. Season the chicken on both sides with salt and pepper.
  • Once the pan is hot, add chicken and cook for 3 to 5 minutes on each side, or until golden brown. Remove from pan and set aside.
  • In the same pan, combine the butter, garlic, and orzo until the orzo is toasted, or about 2 minutes. Add the wine to the skillet and scrape up any brown bits from the bottom of the pan.
  • Stir in the chicken broth, artichokes, green olives, lemon zest, and lemon juice. Increase the heat to high and bring it to a boil.
  • Return the chicken and any collected juices to the pan. Transfer to the oven and roast until the chicken is completely cooked through, about 15 minutes.
  • Stir in the feta and dill. Divide the chicken and sauce among six plates, and garnish each with remaining feta.
  • Enjoy!