Healthy Recipes Main Dishes Pasta Mushroom Piccata Pasta 4.9 (8) 6 Reviews In this vegetarian rendition of chicken piccata, a medley of mixed mushrooms steps in as a substitute for chicken, maintaining the zesty caper-infused sauce. The combination of oyster, cremini and shiitake mushrooms adds the most flavor, though you can choose a single mushroom variety if you have a preference. Streamline your prep by opting for pre-sliced mushrooms, a timesaving hack for this flavorful dish. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Published on February 26, 2024 Tested by Hilary Meyer Tested by Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco Active Time: 35 mins Total Time: 35 mins Servings: 4 Nutrition Profile: Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco Cook Mode (Keep screen awake) Ingredients 8 ounces whole-wheat spaghetti 1 1/2 cups low-sodium vegetable broth 3 tablespoons all-purpose flour 2 tablespoons unsalted butter 12 ounces mixed mushrooms, sliced 1/2 cup white wine 4 cloves garlic, minced 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon ground pepper 1/3 cup chopped fresh parsley, plus more for garnish 2 1/2 tablespoons capers, rinsed Directions Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain. Meanwhile, whisk broth and flour together in a measuring cup. Heat butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Add wine and garlic; cook until the liquid has reduced by half, about 2 minutes. Stir in the reserved broth mixture, lemon juice, salt and pepper. Bring to a simmer and cook, stirring and reducing heat as needed, until the sauce is thickened, 3 to 5 minutes. Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco Stir in parsley, capers and the spaghetti. Stir to coat well. Garnish with more parsley, if desired.. Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco Nutrition Information Serving Size: 1 1/4 cupsCalories 330, Fat 8g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 53g, Total Sugars 4g, Added Sugars 0g, Protein 12g, Fiber 7g, Sodium 332mg, Potassium 576mg EatingWell.com, February 2024 Rate It Print