Pasta Al Fresco with Wild Mushrooms and Capers

Pasta Al Fresco with Wild Mushrooms and Capers is a comforting weeknight meal served hot or cold. Prepare the pasta in bulk and then enjoy at work, university or at home for another easy meal.

Over the holiday I made a pasta that felt nothing like winter. Instead, it evoked the very brightness of the approaching months. And that is why you’re seeing it now, because this recipe is fit for spring. When the weather slowly heats and all your desires are pulled towards the outside, this pasta will make you happy. Very happy. As it only takes a few minutes to whip up - accompanied by only staple ingredients.

It’s slathering in ingredients that are simple yet hold their own against one another. Salty capers highlight the lemony citrus dressing, while parsley and mushrooms add a subtle heartiness that gives this pasta its body. Enjoy it right out of the pot as it's piping hot, or better yet, wait a few hours, pack it up and make your way to the beach or to the park or even just to your stoop – enjoying this pasta anywhere that lets you also enjoy the spring air.  

And if you're feeling fancy, sauté a few scallops or prawns and throw those guys on top for a really delicious lunch. I've done it and it's very, very good.

Serves: 2

Prep Time: 5 minutes | Cool Time: 15 minutes

Ingredients for the Pasta:

-4 tablespoons olive oil

-4 garlic cloves (smashed)

-2 tablespoons capers

-pinch of red chili flakes

-2 cups mushrooms of your choice (I used wild mushrooms)

-pasta water

-juice of 1 lemon + zest

-1 handful parsley

- pasta of your choice (I like fresh brown rice pasta)

Instructions:

Start by bringing a pot of water to a boil to prepare the pasta - add a tablespoon of salt to the water. In a saucepan on medium heat, warm the olive oil for 1 minute and then throw in the chopped garlic. Let this sauté for a minute and toss in the roughly chopped mushrooms. Sprinkle the mushrooms with the lemon juice and salt, and then move the mushrooms around so they are coated evenly. Let them sit still and cook for 5 minutes on one side. Then flip sides and cook for another few minutes.

As this cooks, add the pasta to the water and cook until ready. As the mushrooms cook, add a few tablespoons of the pasta water to the saucepan so not to dry out the mushrooms. Now throw in the capers, chili flakes and chopped parsley. Mix with the pasta and enjoy!

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Similar Recipe!

Like this recipe? I have a feeling you guys will love this Spring Vegetable Pasta and the Pesto Pasta with Peas too! I make these ones in big batches and have them for a quick lunch during the week.

How Do You Like It?

What's your favorite kind of pasta? Have you guys tried a 'one-pot-pasta'? I haven't yet but I'm dying to especially as you just cook the pasta, with all the spices, within one pot - quick and easy.  If you try it, let me know how it goes by commenting below! 

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Hope you guys enjoy this pasta! And as the weather heats up for spring, just keep this pasta in the refrigerator and serve cold! I've done this a few times already and it tastes delicious...maybe almost better :) 

Be sure to tag me on Instagram - #8thandlake - so I can see your lovely creations too! There's nothing I love more than seeing your photos and recreations of the meals you find here. Thats what they're here for :) 

You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake

Lots of love from the West Coast,

xx M