Cremini mushroom pasta with wilted arugula, goat cheese, and extra virgin olive oil from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 343) by Amanda Hesser

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Notes about this recipe

  • Delys77 on October 26, 2011

    Overall a quick and easy vegetarian pasta with relatively good flavour. I would make a few suggested modifications though. Firstly, I think 3 oz of pasta per person is more appropriate, and you could up the arugula to 4 cups or so. Also, the flavour is a little dominated by the goat cheese, I think it could be cut by 25 to 35 percent. I would replace the goat cheese that you cut by adding some parm. This would help balance the tang with some additional savoriness.

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