Balsamic Mushroom Spaghetti with Bullwinkle Rocket Salad

Balsamic Mushroom Spaghetti with Bullwinkle Rocket Salad

Ready in 30 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, April 21, 2019.


Balsamic Mushrooms

  • 1 pack porcini mushrooms
  • 2 Tbsp boiling water
  • 2 Tbsp balsamic vinegar
  • 2 packs button mushrooms


  • 2 courgettes
  • 2 packs pulse spaghetti
  • ½ cup sour cream

Rocket Salad

  • 1 pear
  • 1 bunch rocket
  • 1 block Parmesan cheese, shaved

To Serve

  • 1 bunch oregano
  • 1 pack hazelnuts

Have Handy

  • oil
  • salt
  • pepper
  • vinegar
  • butter


  1. Prep porcini Bring a large pot of salted water to the boil. Bring a half-full kettle to the boil. Add the porcini mushrooms, boiling water and balsamic vinegar to a small bowl and set aside for 5 minutes, until mushrooms have softened. Peel courgettes into ribbons.
  2. Cook spaghetti Cook spaghetti in pot of boiling water for 8 minutes. Add courgette and cook a further 1 minute, until spaghetti is just tender. Reserve ½ cup pasta water. Drain and set aside with a drizzle of olive oil.
  3. Cook mushrooms Melt a knob of butter in a fry-pan on medium-high heat with a drizzle of olive oil. Add button mushrooms and cook, stirring, for about 5 minutes, until browned. Add the porcini balsamic mixture and cook a further 2 minutes, until reduced. Remove pan from heat.
  4. Finish spaghetti Add spaghetti and courgette along with sour cream to pan with mushrooms and stir to combine. Season to taste. Add a little pasta water until sauce has reached your desired consistency.
  5. Make salad Thinly slice pear, remove tough stems from rocket and toss both in a bowl with Parmesan cheese and a drizzle of olive oil and vinegar. Season to taste.
  6. Serve spaghetti topped with oregano and hazelnuts with salad on the side.

Nutritional Information

Energy 2643 kj
632 kcal
Protein 34.8g
Carbohydrate 63.0g
Fat 23.7g