Description
This creamy oyster mushroom pasta is a comforting, rich, and satisfying vegetarian dish featuring earthy oyster mushrooms in a velvety garlic cream sauce, perfect for weeknight dinners or cozy weekends.
Ingredients
- 12 oz pasta (spaghetti, fettuccine, or linguine)
- 8 oz oyster mushrooms, cleaned and roughly chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 2 tbsp olive oil or butter
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, heat olive oil or butter. Add chopped onion and cook until soft and translucent.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add oyster mushrooms and sauté until golden brown and tender.
- Pour in heavy cream, reduce heat to low, and simmer for a few minutes until slightly thickened. Add a splash of reserved pasta water if needed.
- Season with salt and black pepper to taste.
- Add cooked pasta to the skillet and toss to coat in the creamy mushroom sauce.
- Top with grated Parmesan cheese and chopped parsley before serving.
Notes
- Use gluten-free pasta for a gluten-free version.
- Swap heavy cream with coconut cream or blended cashews for a dairy-free or vegan version.
- Adding a splash of white wine before the cream enhances flavor depth.
- Red pepper flakes can be added for heat.
- Leftovers keep for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
