Pasta with Oyster Mushrooms
Elevate your pasta night with this creamy and aromatic Pasta with Oyster Mushrooms recipe. Featuring tender strands of your favorite pasta coated in a luxurious garlic-infused cream sauce, this dish highlights the earthy, umami-packed flavor of perfectly sautéed oyster mushrooms. Accented with freshly grated Parmesan, a sprinkle of parsley, and a touch of optional chili flakes for a gentle kick, it’s an irresistible combination of comfort and sophistication. Ready in just 30 minutes, this easy yet elegant recipe is ideal for weeknight dinners or casual get-togethers. Serve it piping hot, garnished with extra cheese and parsley, for a delicious meal that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 300 g Pasta (e.g., spaghetti or fettuccine)
- 250 g Oyster mushrooms
- 2 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 200 ml Heavy cream
- 50 g Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red chili flakes (optional)
- 120 ml Pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve 120 ml (1/2 cup) of pasta cooking water before draining the pasta.
While the pasta cooks, clean the oyster mushrooms by gently wiping them with a damp paper towel or brushing off any dirt. Tear the larger mushrooms into bite-sized pieces.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the oyster mushrooms to the skillet and sauté for 5-7 minutes until they release their liquid and become golden brown.
Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the sauce simmer gently for about 3 minutes.
Stir in the Parmesan cheese and continue to mix until it melts into the sauce.
Add the cooked pasta to the skillet along with the reserved pasta cooking water. Toss everything together to coat the pasta in the sauce.
Season with salt, black pepper, and optional red chili flakes to taste. Sprinkle freshly chopped parsley on top and toss once more.
Remove from heat and divide the pasta into serving bowls. Garnish with additional Parmesan cheese and parsley if desired. Serve immediately.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 7.3 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
