This Pasta with Squid & Mushrooms is a quick, elegant, and surprisingly simple dish you can make in just 20 minutes. Tender squid rings, golden sautéed mushrooms, sweet peppers, and garlic come together in a light umami sauce with soy and white wine. Tossed with beetroot pasta (or any pasta you enjoy), it tastes like something straight out of a restaurant kitchen — but made effortlessly at home.
Perfect for weeknight dinners, date nights, or whenever you want something impressive without spending hours cooking.
⭐ Ingredients (2 servings)
- 200 g pasta (beetroot pasta or any type you prefer)
- 200–250 g squid, cleaned and cut into rings
- 150 g mushrooms, sliced
- 1 small onion, finely chopped
- 1/2 sweet pepper, sliced
- 1–2 garlic cloves, minced
- 1–2 tbsp olive oil
- 1–2 tbsp soy sauce
- 2–3 tbsp white wine (optional)
- Salt & black pepper
- Fresh arugula to serve
Instructions
1. Cook the pasta
Boil the pasta until al dente. Reserve a few tablespoons of the cooking water — it will help emulsify the sauce later.
2. Prepare the squid
Clean the squid and cut into thin rings. Set aside.
3. Sauté the vegetables
Heat olive oil in a large pan. Add onion, garlic, and sweet pepper.
Cook for 3–4 minutes until softened and fragrant.
Add the mushrooms and sauté until golden.
4. Add the squid
Add the squid rings to the pan and cook for just 1 minute — squid becomes rubbery if overcooked.
Pour in the soy sauce and optional white wine.
Cook for another 1–2 minutes to combine flavors.
5. Combine with pasta
Add the cooked pasta directly into the pan.
Toss everything together, adding a splash of pasta water if you need more sauce.
6. Serve
Plate the pasta and finish with fresh arugula.
Enjoy immediately.
Tips & Notes
- Don’t overcook the squid — 1–2 minutes is plenty.
- White wine adds depth, but soy sauce alone also works beautifully.
- Arugula adds a peppery freshness that balances the richness.
- This dish pairs perfectly with a crisp white wine.
