Mushroom Garlic Pasta with Poached Eggs

April 27, 2020

Mushroom Garlic Pasta with Poached Eggs

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


The pasta meant for days you just want a quick and light, yet comforting meal. Using pantry staples, this pasta comes together in 30 minutes and is full of flavor.

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins


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 ½ tsp dried thyme
 ½ tsp crushed red pepper
 6 poached eggs (1 per serving)

Directions
1

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.

2

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.

3

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.

4

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.

5

Bring the pot of the remaining pasta water to a simmer and poach the eggs (~2 minutes). We want the yolks veerryyy runny!

6

Plate the pasta and place a poached egg on each serving. Top with fresh cracked pepper, poke that runny egg yolk open, and enjoy!

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 ½ tsp dried thyme
 ½ tsp crushed red pepper
 6 poached eggs (1 per serving)

Directions

Directions
1

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.

2

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.

3

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.

4

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.

5

Bring the pot of the remaining pasta water to a simmer and poach the eggs (~2 minutes). We want the yolks veerryyy runny!

6

Plate the pasta and place a poached egg on each serving. Top with fresh cracked pepper, poke that runny egg yolk open, and enjoy!

Mushroom Garlic Pasta with Poached Eggs

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