Elicoidali Pasta & Crispy Oyster Mushrooms with Arugula & Marinated Mozzarella Salad

Elicoidali Pasta & Crispy Oyster Mushrooms

with Arugula & Marinated Mozzarella Salad

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This recipe pairs creamy, saucy pasta with crispy oyster mushrooms—a hearty variety named for the shape of its layered caps—for exciting textures in every bite. Instead of using it in the pasta, we’re marinating our fresh mozzarella and using it in an arugula and cucumber salad. Just a bit of garlic, oregano, lemon juice, and olive oil come together in a delicious marinade, brightening up the cheese's rich flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Quarter and deseed the lemon. Medium dice the mozzarella cheese. Cut the mushrooms into bite-sized pieces. Roughly chop the parsley leaves and stems. Peel and thinly slice the shallot. Peel the cucumber, leaving alternating strips of skin intact; thinly slice into rounds.

Make the dressing & marinate the cheese:
2 Make the dressing & marinate the cheese:

In a bowl, combine the dried oregano, up to half the garlic, and the juice of all 4 lemon wedges. Slowly whisk in 2 tablespoons of olive oil until well combined. In a medium bowl, combine the mozzarella cheese and ⅔ of the dressing. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook the mushrooms:
3 Cook the mushrooms:

While the cheese marinates, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and crispy. Add the parsley and half the remaining garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Leaving any browned bits in the pan, transfer to a plate and season with salt and pepper to taste.

Make the sauce:
4 Make the sauce:

Add the shallot and remaining garlic to the pan; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring constantly and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until softened. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until dark red and fragrant. Add half the arugula and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Add ¼ cup of water and cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened and saucy. Turn off the heat; season with salt and pepper to taste.

Cook & finish the pasta:
5 Cook & finish the pasta:

While the sauce cooks, add the pasta to pot of boiling water. Cook 9 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly. Add the cooked pasta, butter, and half the reserved cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until thoroughly coated. (If dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat; stir in the mascarpone cheese. Season with salt and pepper to taste.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

To the bowl of marinated mozzarella cheese, add the cucumber, remaining arugula, and as much of the remaining dressing as you'd like; season with salt and pepper. Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished pasta among 4 dishes. Top with the cooked mushrooms. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Quarter and deseed the lemon. Medium dice the mozzarella cheese. Cut the mushrooms into bite-sized pieces. Roughly chop the parsley leaves and stems. Peel and thinly slice the shallot. Peel the cucumber, leaving alternating strips of skin intact; thinly slice into rounds.

2 Make the dressing & marinate the cheese:

In a bowl, combine the dried oregano, up to half the garlic, and the juice of all 4 lemon wedges. Slowly whisk in 2 tablespoons of olive oil until well combined. In a medium bowl, combine the mozzarella cheese and ⅔ of the dressing. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Make the dressing & marinate the cheese:
Cook the mushrooms:
3 Cook the mushrooms:

While the cheese marinates, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and crispy. Add the parsley and half the remaining garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Leaving any browned bits in the pan, transfer to a plate and season with salt and pepper to taste.

4 Make the sauce:

Add the shallot and remaining garlic to the pan; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring constantly and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until softened. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until dark red and fragrant. Add half the arugula and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Add ¼ cup of water and cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened and saucy. Turn off the heat; season with salt and pepper to taste.

Make the sauce:
5 Cook & finish the pasta:

While the sauce cooks, add the pasta to pot of boiling water. Cook 9 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly. Add the cooked pasta, butter, and half the reserved cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until thoroughly coated. (If dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat; stir in the mascarpone cheese. Season with salt and pepper to taste.

6 Make the salad & serve your dish:

To the bowl of marinated mozzarella cheese, add the cucumber, remaining arugula, and as much of the remaining dressing as you'd like; season with salt and pepper. Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished pasta among 4 dishes. Top with the cooked mushrooms. Enjoy!

Make the salad & serve your dish:
Browse Steps
1 of 6