Arugula Pasta with Creamy Mushroom Alfredo

July 01, 2023

Arugula Pasta with Creamy Mushroom Alfredo


Arugula Pasta:

  • ½ cup fresh baby arugula
  • 1 Tbs. freshly-squeezed lemon juice
  • ½ cup fine semolina flour
  • ¾ cup all-purpose flour
  • 2 large eggs
  • ¾ teaspoon salt
  • 1 Tbs. Garlic Infused Olive Oil 

Mushroom Sauce:

  • 1 cup fresh shiitake and/or baby portabella mushrooms, thinly sliced 
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 2 Tbs. Wild Mushroom & Sage Infused OR Garlic Infused Olive Oil
  • ½ cup white wine
  • 1 cup heavy cream
  • ½ cup Tallegio and or Fontina cheese
  • sea salt & pepper to taste


Combine the arugula and lemon juice in a blender or food processor and process until it forms a fine green paste.

Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix ¼ cup of the arugula paste with the eggs and Garlic Infused Olive Oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead by hand until smooth, then form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or set to 6 on a pasta machine, and then cut in to any shape pasta.

Bring a large pot of heavily salted water to a boil.

Heat the infused olive oil of your choice in a large pan set over medium heat. Add shallots and mushrooms, and sauté until just barely golden. Add the garlic and sauté for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the Alfredo sauce in its pan. Simmer for a minute and then serve with additional cheese over the top, if desired.

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