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Barilla Spaghetti Pasta with Corn Milk, Grilled Oyster Mushrooms, Fresh Mozzarella and Arugula

Barilla Spaghetti Pasta with Corn Milk, Grilled Oyster Mushrooms, Fresh Mozzarella and Arugula

Oyster mushrooms and fresh mozzarella in a decadent sauce to keep guests craving more

40 minutes total

One look at its name and you know you’re in for an absolute treat! This recipe by Martin Juneau of @martin_juneau brings together perfectly al dente Barilla Spaghetti pasta, corn milk, grilled oyster mushrooms, fresh mozzarella and arugula for a delicious dish that’s bound to be the centre of attention at your next dinner party. The catch? Be prepared for guests asking for second and third servings!

Ingredients

Serves 6

1 box Barilla Spaghetti pasta
6 corn cobs
1 large Spanish onion, thinly sliced
3 1/2 tbsp butter
2 cups 2% milk
1 1/2 cups oyster mushrooms
2 balls fresh mozarella, ideally with buffalo milk
1/2 cup arugula
To taste salt, black pepper and olive oil

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

Method

Step 1

Cook the Barilla Spaghetti pasta according to package directions. Drain and set aside on a baking sheet, coating it with olive oil.

Step 2

To make the corn milk, brown the onion in the butter (without colouring it) in a large saucepan. Remove the corn kernels along the centre of 5 cobs (the last one will be for grilling). Add the corn kernels. Cook covered over low heat for about 12 minutes, stirring frequently. Add the milk to stop the cooking and pour into a blender. Mix at high speed and pass through a fine strainer. Season and set aside.

Step 3

Cut the oyster mushrooms into pieces of about 2.5 cm wide. Season and polish the oyster mushrooms, as well as the corn, with the remaining olive oil and grill at very high temperature for about 1 minute on each side so that they have beautiful grill marks. Grill the corn for about 6 minutes so that it is evenly charred on each side. Remove the kernels from the grilled corn along the centre of the cob and set aside with the oyster mushrooms.

Step 4

In a sauté pan, pour the corn milk, bring to a boil and add the pasta. Let the pasta heat up while coating it with the corn milk. If using baby arugula, add it to the pasta and cook for 30 seconds.

Step 5

Serve in large soup plates, and garnish with grilled pieces of oyster mushrooms and corn.

Step 6

Cut the mozzarella balls into large cubes and add them to the pasta. If using arugula sprouts, add without cooking, and finish with a sprinkle of black pepper and a dash of olive oil.

Barilla Spaghetti Pasta - Packshot - en-ca
Classic Blue Box

Classic Blue Box

Spaghetti

The most famous pasta shape in the world and the most popular shape in Italy; the name comes from the Italian word "spagh", which means "lengths of cord." Spaghetti is a classic and versatile cut that originates from the south of Italy and is commonly used with tomato sauces, fresh vegetables or fish.

  • Shape Long
  • Cook time 10 mins
  • Pack size 410 g
  • Range Classic Blue Box
View product

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