rigatoni, roasted oyster mushrooms, arugula
smoky chile walnuts, garlicky yogurt, feta
While Chef Yotam Ottolenghi makes his with conchiglie, peas, pine nuts, and basil – my dish with rigatoni, oyster mushrooms, walnuts, and arugula was totally inspired from the recipe in his fabulous cookbook Jerusalem.
There are endless combinations of pasta, vegetables, and greens that can work with this garlicky yogurt sauce, feta, and smoky chile walnuts. With its pretty earth-tones, varying textures, and smoky flavors – this is one super-satisfying vegetarian meal.
inspired by ottolenghi recipe
Toss oyster mushrooms in olive oil then season with salt and pepper. Roast in a 400° oven for about 20 minutes or until slightly crispy on the edges.
Mix Greek yogurt with a drizzle of olive oil and some minced garlic to make a sauce.
Heat a generous drizzle of olive oil in a pan, add a shake of both red chile flakes and smoked paprika. Add chopped walnuts and cook until the walnuts are toasty and coated with the red chile oil.
Place a relatively equal amount of cooked rigatoni and arugula on each side of a bowl. Add some crumbled feta. Spoon yogurt sauce over the top. Then spoon chile walnuts including the chile oil over the pasta, and arrange oyster mushrooms over the arugula.
For presentation, serve in a semi-deconstructed manner, then have diners toss and enjoy!