This creamy oyster mushroom pasta is a comforting, rich, and satisfying dish that comes together quickly, making it perfect for a weeknight dinner or a cozy weekend treat. The earthy flavors of oyster mushrooms blend perfectly with a creamy garlic sauce, coating every strand of pasta in velvety goodness.

Why You’ll Love This Recipe

I love how luxurious this dish feels with minimal effort. The oyster mushrooms bring a subtle, meaty texture and umami flavor that elevates the cream sauce without overpowering it. It's vegetarian-friendly, filling, and made with simple pantry ingredients. Plus, it's a one-pan kind of meal—less cleanup, more comfort.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (spaghetti, fettuccine, or linguine work great)
Oyster mushrooms, cleaned and roughly chopped
Garlic, minced
Onion, finely chopped
Heavy cream
Olive oil or butter
Parmesan cheese, grated
Salt and black pepper
Fresh parsley (optional, for garnish)

directions

I start by bringing a large pot of salted water to a boil and cooking the pasta according to the package instructions. I reserve a bit of pasta water before draining.
While the pasta cooks, I heat olive oil (or butter) in a large skillet over medium heat. I add the chopped onion and cook until soft and translucent.
Then I toss in the minced garlic and stir until fragrant—about 30 seconds.
I add the oyster mushrooms and sauté until they’re golden brown and tender, releasing their juices.
I pour in the heavy cream, reduce the heat to low, and let it simmer for a few minutes until slightly thickened. If it’s too thick, I stir in a splash of the reserved pasta water.
I season the sauce with salt and pepper to taste, then add the cooked pasta directly into the skillet.
I toss everything together, making sure the pasta is fully coated in the creamy mushroom sauce.
Finally, I top it with freshly grated Parmesan cheese and chopped parsley before serving.

Servings and timing

This recipe makes about 4 servings. It takes roughly 25–30 minutes from start to finish, including prep and cooking time.

Variations

Sometimes I like to add a splash of white wine before the cream to deepen the flavor. For a little heat, I sprinkle in some crushed red pepper flakes. When I want extra protein, grilled chicken or sautéed shrimp works beautifully. I’ve also swapped out heavy cream for coconut cream to keep it dairy-free—it’s just as creamy and rich.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or cream to a skillet and gently warm the pasta over medium-low heat. I avoid microwaving when possible, as it can dry out the sauce.

FAQs

Can I use other types of mushrooms?

Yes, I sometimes mix oyster mushrooms with cremini, shiitake, or even portobello for a more complex mushroom flavor.

Is this dish vegetarian?

It is! I make sure the Parmesan is vegetarian-friendly (some brands use animal rennet, so I check the label).

Can I make it gluten-free?

Absolutely—I just use my favorite gluten-free pasta and double-check that all other ingredients are safe.

What can I use instead of heavy cream?

I’ve had great results with half-and-half, coconut cream, or even blended cashews for a vegan option.

How do I prevent the sauce from getting too thick?

I always reserve a bit of pasta water. Adding a splash of it helps loosen the sauce and makes it silkier.

Conclusion

Creamy oyster mushroom pasta is one of those go-to meals I love to whip up when I want something indulgent but easy. The flavors are earthy, creamy, and comforting, and it’s endlessly customizable. Whether I’m feeding guests or just craving something cozy for myself, this dish never disappoints.