Penne with Oyster Mushrooms Prosciutto and Mint
Elevate your pasta night with this irresistible recipe for Penne with Oyster Mushrooms, Prosciutto, and Mint, a dish bursting with vibrant flavors and gourmet elegance. Tender penne pasta is coated in a silky, garlic-infused olive oil sauce and studded with golden, earthy oyster mushrooms, crispy strips of prosciutto, and a spicy kick of red chili flakes. A refreshing twist comes from aromatic mint leaves and zesty lemon, creating a perfect balance of richness and brightness. Topped with freshly grated Parmesan, this recipe is a restaurant-worthy delight that’s ready in just 35 minutes. Ideal for casual dinners or special occasions, this easy-to-make pasta masterpiece will have everyone coming back for seconds. Perfect for fans of quick pasta recipes, mushroom dishes, and Mediterranean-inspired meals.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 250 grams oyster mushrooms
- 100 grams prosciutto
- 3 tablespoons olive oil
- 2 units garlic cloves
- 0.5 teaspoons red chili flakes
- 1 teaspoon lemon zest
- 20 grams fresh mint leaves
- 50 grams Parmesan cheese, grated
- 1 to taste salt
- 1 to taste black pepper
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
In the meantime, clean the oyster mushrooms with a damp paper towel and tear them into bite-sized pieces. Slice the prosciutto into thin strips. Finely mince the garlic cloves and roughly chop the fresh mint leaves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the garlic and sauté until fragrant, about 1 minute. Add the oyster mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and tender.
Add the prosciutto to the skillet and cook for 2-3 minutes, allowing it to become slightly crispy. Stir in the red chili flakes and lemon zest, ensuring they are evenly distributed.
Add the cooked penne pasta to the skillet along with the remaining 1 tablespoon of olive oil. Toss to combine, and gradually add some of the reserved pasta water to create a silky sauce that coats the pasta.
Remove the skillet from heat and gently mix in the chopped mint leaves. Season with salt and black pepper to taste.
Serve the pasta in bowls, garnished with grated Parmesan cheese and a few extra mint leaves for a fresh finish.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 6.1 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2408 mg | 51% | |
*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.
