Oyster Mushroom Pasta with a Creamy Sauce Recipe

There’s something undeniably comforting about a bowl of creamy pasta, and when you add the earthy richness of oyster mushrooms, it’s pure magic. Our Oyster Mushroom Pasta is a symphony of flavors that will leave you craving more. This vegetarian dish is the perfect weeknight meal, packed with protein and satisfaction.
If you’re an oyster mushroom enthusiast, you’ve come to the right place! We’ve got plenty of other recipes to satisfy your cravings, from crispy fried mushrooms to flavorful soups. So, get ready to elevate your pasta night and indulge in this creamy, dreamy creation!
Oyster Mushroom Pasta with a Creamy Sauce Recipe
Ingredients and Method
Oyster Mushroom Pasta With A Creamy Sauce Recipe
- ½ pound/225g uncooked pasta (we used pappardelle)
- 3 tablespoons unsalted butter
- 1 pound/450g oyster mushrooms (cut into bite-size pieces)
- 3 cloves garlic, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- ¼ cup parsley, chopped
- ¼ cup cheese (parmesan or mozzarella)
Oyster Mushroom Pasta With A Creamy Sauce Recipe
Cook pasta in a large pot of salted water for 10 minutes. Save ½ cup of pasta water and put it aside. Drain the pasta.
While pasta is cooking, make the mushroom sauce. Melt 1 tablespoon butter in a pan over medium heat. Fry oyster mushrooms in a single layer until both sides are golden. Transfer them on a plate. Continue with the rest of the mushrooms repeating the same steps. Melt butter in the pan before cooking each batch of mushrooms.
Transfer all fried mushrooms back in the pan.
Add in garlic, salt and black pepper and cook them together for 1-2 minutes.
Add in heavy cream, pasta water and parsley. Bring it to a boil. Let it simmer for 5 minutes.
Toss in the pasta and let it cook together for 2-3 minutes. Taste and add more salt if needed. Remove from the heat.
Serve immediately with some grated cheese on the top.
Oyster Mushroom Pasta With A Creamy Sauce Recipe
If you don’t have miso on hand, sub in some low-sodium veggie broth.
Using dried mushrooms: In a small saucepan, warm 4 cups of water over medium heat (do not boil), add dried mushrooms, lower heat and let simmer, uncovered for 10 minutes. Add miso, stir to remove any clumps, add bok choy and continue to keep the soup warm over low heat, until bok choy is tender.
Soy-free: If you have soy allergies, try using other miso’s which don’t contain soy such as chickpea miso.