Leafy Green Pasta with Umami Mushrooms and Toasted Topper
I created this recipe on a whim, utilizing this weeks CSA veggies and what we had in our pantry. I am calling this leafy greens, since you could use any dark leafy green you have on hand. We used arugula, but it’d be great with kale, spinach, or chard! The crispy topping adds a great texture and the chickpeas are there for that too – plus a bit of protein to round out the meal. If you don’t like, or don’t vibe with chickpeas, it’d be good without or with a different protein served alongside. Enjoy!
Amy Laun has made this 1 time!
Ingredients
Crispy Topper
1/2 c. panko breadcrumbs
4 T. Pine nuts
1/2 c. Grated parmeseam (see notes for veggie)
~1 T. Olive oil
Salt n' pepper
Pasta
8 oz. Pasta (we used dumpling noodles, my new fav)
1 T. Butter, unsalted
3-4 c. leafy greens, rinsed and roughly chopped (arugula, kale, chard, spinach are all great)
1 c. Cooked chickpeas, drained and rinsed
2-3 c. mushrooms, sliced
3 anchovies, diced very finely
2 T. Green garlic (or 1 T. regular), diced
Salt n' pepper
1 lemon
Instructions
Start by turning on your broiler.
In a broiler safe pan, combine all topper ingredients, toss to combine.
Put on middle rack, under broiler - tossing every two minutes until toasted brown. Set aside and turn off oven.
Boil your pasta water, make sure to generously salt it!! Cook according to instructions. When done, reserve about 1/2 of pasta water. Set aside in for later.
Toss your unrinsed, drained pasta in some olive oil, pepper and parmesean and set aside.
heat 1 T. of butter and 1 T. Olive oil in a large skillet over medium. Once melted, add in your mushrooms. Toss to combine with butter, then let them carmelize up a bit aka leave them be - toss every 2-3 minutes.
When you are happy with the color on your shrooms, add in the chickpeas and anchovies. Toss to combine and cook 2-3 minutes more.
By now you should have some burnt flavor bits on the bottom. Grab your reserved pasta water and add it in, stirring to release the bits from the bottom of the pan. Add in your garlic and pasta, stir to combine.
Turn off the heat, but while still warm add in your greens. Toss so they wilt and combine with the sauce/pasta. Squeeze your lemon on top, taste and season with S&P as needed.
If serving right away, add in half your toasted topping and stir to combine.
Serve warm with a drizzle of olive oil, slice of lemon, and the additional topping sprinkled on top.
Notes
Veggie/vegan? Omit parmesean or sub vegan alternative (nutritional yeast or otherwise). Sub about a tablespoon of liquid aminos in place of the anchovies!
Crispy Topper
1/2 c. panko breadcrumbs
4 T. Pine nuts
1/2 c. Grated parmeseam (see notes for veggie)
~1 T. Olive oil
Salt n' pepper
Pasta
8 oz. Pasta (we used dumpling noodles, my new fav)
1 T. Butter, unsalted
3-4 c. leafy greens, rinsed and roughly chopped (arugula, kale, chard, spinach are all great)
1 c. Cooked chickpeas, drained and rinsed
2-3 c. mushrooms, sliced
3 anchovies, diced very finely
2 T. Green garlic (or 1 T. regular), diced
Salt n' pepper
1 lemon
Recipe Notes
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