Description

Creamy oyster mushroom pasta is a cozy, comforting weeknight meal featuring tender oyster mushrooms, a silky cream sauce, and perfectly cooked noodles. Quick to prepare and endlessly adaptable, it’s a crowd-pleaser for mushroom lovers and pasta fans alike.

Ingredients

Scale

12 oz fettuccine, linguine, or spaghetti (dried or fresh)
8 oz fresh oyster mushrooms, cleaned and roughly chopped
2 tbsp extra virgin olive oil (or unsalted butter)
3 cloves garlic, minced
1 small shallot, finely chopped (or 1/4 small onion)
1 cup heavy cream (or half-and-half for lighter sauce)
1/2 cup vegetable broth (or chicken broth)
1/2 cup freshly grated parmesan cheese (or nutritional yeast for vegan)
1 tbsp freshly squeezed lemon juice
2 tbsp fresh parsley, chopped (optional for garnish)
Salt & pepper to taste
1/2 tsp red pepper flakes (optional)

Instructions

Rinse oyster mushrooms gently and pat dry. Chop into bite-sized pieces. Mince garlic, finely chop shallot, grate parmesan cheese, and chop parsley.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8-10 minutes). Reserve 1/2 cup pasta water, then drain.
Heat olive oil in a large skillet over medium-high. Add mushrooms in a single layer. Let them brown, undisturbed, for 2-3 minutes, then stir. Cook another 2 minutes until golden and slightly crispy.
Lower heat to medium. Add shallot and garlic to mushrooms, stirring until fragrant (about 1-2 minutes).
Pour in heavy cream and vegetable broth. Stir, scraping up browned bits. Simmer for 2-3 minutes until slightly thickened. Add lemon juice and half the parmesan cheese.
Add drained pasta to the skillet. Toss with the sauce, adding reserved pasta water a splash at a time until creamy. Season with salt, pepper, and red pepper flakes. Stir in remaining parmesan and fresh parsley.
Plate immediately. Finish with extra parmesan, parsley, and a drizzle of olive oil if desired.

Notes

Reserve pasta water to adjust sauce consistency. For vegan or gluten-free adaptations, see variations. Don’t overcrowd mushrooms in the pan for best browning. Taste and season at each stage for optimal flavor. Leftovers can be refrigerated up to 3 days; add a splash of milk or broth when reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: About 1/4 of recipe (1 generous bowl)
Calories: 450
Sugar: 4
Sodium: 600
Fat: 15
Saturated Fat: 8
Carbohydrates: 60
Fiber: 4
Protein: 12

Keywords: oyster mushroom pasta, creamy pasta, weeknight dinner, vegetarian, comfort food, easy pasta recipe, mushroom recipes