This recipe is meant for days you just want a quick, light, but flavorful pasta meal.
The way I describe this pasta as “the pasta you want to eat when it’s hot outside but you still want to eat a warm meal that won’t heat you up on the inside.”
This pasta dish is perfect for those warm sunny days when you want a light, refreshing meal that won’t heat you up too much.
The simple ingredients make this so easy, so comforting, and so good. All you need are pasta, butter, garlic, dried herbs, mushrooms, and eggs! So much can be swapped for whatever you have on hand and it will still taste delicious.
Mushrooms: I used wild mushrooms since it’s all I could find, but any mushrooms will work (cremini mushrooms would be yummy here).
Greens: Any leafy greens will work. I had kale but spinach or chard would be excellent alternatives.
Dried Herbs: I personally LOVE butter, thyme, and mushrooms together, but rosemary, basil, oregano, or sage can work too.
Eggs: I would say at least 1 poached egg per person. Be sure to make the eggs prior to serving so you get that perfect, runny yolk with every bite. Reheated eggs won’t taste as good!
Mushroom Garlic Pasta with Poached Eggs
Ingredients
Ingredients
- 16 oz fettuccine (any noodle shape works really)
- 16 oz mushrooms
- 3 large handfuls of leafy greens (kale, spinach, chard, etc)
- 3 tbsp olive oil
- 6 tbsp butter
- 1 head of garlic, minced (about 10-12 cloves)
- 1 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper
- 6 poached eggs (1 per serving)
Instructions
Directions
- Preheat oven to 425°F. Spread out the mushrooms in one layer on a lined baking tray. Drizzle some olive oil (~1 tbsp) over the mushrooms and season with salt, pepper, and 2 cloves worth of minced garlic. Mix around until evenly combined and bake for 20 minutes.
- While the mushrooms are baking, boil water to cook the pasta. Make sure the water is adequately salted for flavor as the sauce for these pasta will be light. Cook the pasta for 1-2 minutes less than the package instructions. We want the pasta very al dente before combining into the sauce. Don't drain the pasta water — you'll need this later.
- Heat up 2 tbsp of olive oil in a large deep skillet and add in the rest of the minced garlic, thyme, and crushed red pepper. Toss in 3 large handfuls of leafy greens (I used ripped up lacinato kale). Slowly cook over low heat until all the greens are wilted. Season with salt and pepper to taste.
- Once pasta is very al dente, transfer them to the skillet. Add 1 cup of noodle water, butter, and roasted mushrooms. Pour any oil or drippings from the roasted mushrooms into the skillet as well. Stir to combine on low heat.
- Bring the pot of the remaining pasta water to a simmer and poach the eggs (~2 minutes). We want the yolks veerryyy runny!
- Plate the pasta and place a poached egg on each serving. Top with fresh cracked pepper, poke that runny egg yolk open, and enjoy!