There are few things better than our rich and vegetarian Oyster Mushroom Pasta. This is the perfect combination of pasta and a creamy mushroom sauce that is packed with flavors. A perfect weeknight dinner for your family!
If you love oyster mushrooms, then definitely go check out our fried oyster mushrooms and roasted oyster mushrooms. These are two delicious ways you can make some tasty snacks. You can also try our grilled oyster mushrooms and oyster mushroom noodle soup. Both make tasty vegetarian dishes.
Why We Like This Recipe
It is a very flexible pasta recipe. Although our number one choice would be oyster mushrooms for this pasta sauce, we love it with other mushrooms too. So you can make it with any type of mushroom you like. It is the same for the type of pasta. Although we use pappardelle in this recipe, it is not a must. Use whichever pasta you have on hand.
The creamy pasta sauce is the BEST! The flavor combination of fried oyster mushrooms, garlic, cream and parsley in the sauce is amazing. It is so good that you will want to dig into this sauce before combining it with the cooked pasta.
About The Ingredients
- Pasta: We use pappardelle in this recipe but any pasta would be great in this mushroom sauce. You can even try gluten-free pasta if you want.
- Oyster mushrooms: We love these because of their crispy texture when they are fried. Also, they have a delicious meaty buttery flavor. You can substitute the oyster mushrooms with either shiitake, cremini, or simple button mushrooms if you’d like. You can also use a combination of all these mushrooms!
- Garlic: It gives a super richness to the sauce. You can even increase the amount if you are a huge garlic lover.
- Heavy cream: It matches perfectly with the meaty mushrooms and garlic. We sometimes use half milk and half heavy cream in the sauce just to make it a bit lighter and more runny.
- Parsley: The flavor of this herb makes any dish richer. And it matches wonderfully with mushrooms, garlic and heavy cream. Aromatics that will work great with this oyster mushroom pasta sauce are thyme, parsley, rosemary, ginger, tarragon, basil, or chives. You can use these individually or in combination with each other.
- Cheese: We use it only to top the pasta when serving. We would highly recommend classic pasta cheeses like parmesan, mozzarella, and cheddar. And if you can find some Turkish kasar or tulum, definitely give these a try! You can either use the cheese as a topping as we do, or you can incorporate some extra into the oyster mushroom sauce.
How To Make It
This is an incredibly easy pasta with oyster mushrooms. You don’t need a ton of ingredients to create delicious flavors! And what’s even better is that you can easily add some additional vegetables, herbs, or meats to create some variety!
First, make the pasta. Cook the pasta in a large pot of salted water for about 10 minutes, or until they are al dente. When draining the pasta, make sure to keep half of the pasta water and put it aside.
Second, prepare and cook the oyster mushrooms. You can make it while pasta is cooking. Start by melting the butter over medium heat. Fry the oyster mushrooms in a single layer so both sides are golden brown. Remove the cooked mushrooms from the pan and set them aside on a plate.
Repeat this until all of the mushrooms have been cooked. Make sure to melt the butter before browning a new batch of mushrooms.
Third, make the creamy mushroom sauce. Transfer all of the mushrooms back into the pan and add garlic, salt, and black pepper. Cook them together for about 1-2 minutes, then add the heavy cream, pasta water, and parsley. Bring the sauce to a boil, then reduce the heat and allow it to simmer for 5 minutes.
Lastly, combine the pasta with the creamy mushroom sauce. Cook it for another 2 minutes, and finally season it if needed. Serve immediately with some freshly grated cheese on top.
- If you want to make a slightly lighter dish, you can use half heavy cream and half milk.
- Never wash your mushrooms before using them. You can simply wipe them with a damp kitchen towel. Once you wash them with water, it will be nearly impossible to get them nice and browned. They will also push out more water and create a very unappealing mushroom liquid.
- It is also very important to never overcrowd your pan. This creates uneven cooking which means that some of your mushrooms will overcook while others won’t be fully cooked yet. This will also help you get a nice evenly browned color on all of the pieces.
- You can use virtually any type of mushroom that you want. We would highly recommend using Shiitake mushrooms. They have a very buttery and meaty flavor which will add some richness to this dish. You can however also use more everyday mushrooms like Portobello or porcini mushrooms.
- Another great tip is to always add butter before starting to cook your next batch. But keep this in mind: As you cook the mushrooms, the butter might start to burn. Clean your pan with a paper towel if needed. Then add butter. You will get beautifully browned mushrooms without a grainy texture.
One thing we absolutely love about this recipe is how flexible it is. You can add virtually any ingredient that you would like to!
- You can load it with some veggies. Some of our favorite vegetable additions to this oyster mushroom pasta are fresh baby peas, broccoli florets, some zucchini noodles or ribbons, or some baby spinach. All of these ingredients are deliciously flavorful, add texture and color, and will not overpower the mushroom flavor.
- You can make it meaty. We would highly recommend adding some pulled chicken or beef or some bacon pieces.
- You can turn it into a vegan recipe. Substitute oil for butter, substitute coconut cream for heavy cream and leave cheese out.
- Make it gluten-free. You can use your favorite gluten-free pasta in this recipe.
You can make this recipe without any cream, but you have to substitute it with another type of liquid. Regular milk would be a good substitute. But you need to thicken it a bit by mixing it with cornstarch. 2 teaspoons of cornstarch would be enough for 1 cup milk. Another substitute could be coconut cream, which goes well with mushroom flavor.
If you don't want to use any of these, simply add more pasta water and make sure to season the mushroom pasta sauce well. Keep in mind that your sauce will not be as creamy.
Yes, you can use dried mushrooms. Just make sure to soak them in warm water for roughly 1 hour before adding them to the pasta. If you don’t rehydrate them they will become harder and give an unappealing texture to the whole dish.
You can turn this into a vegan oyster mushroom pasta recipe. The ingredients you will have to substitute include butter, cream, and cheese. Vegan alternatives for these ingredients are incredibly easy to find these days. Substitute oil for butter, coconut cream for heavy cream and tofu for cheese. You can even leave the cheese out, it will still taste so good!
Simply substitute the pasta with a gluten-free one. These are usually made from grains or a blend of grains like corn, millet, quinoa, rice, amaranth, and buckwheat.
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Creamy Oyster Mushroom Pasta
Easy pasta with a creamy oyster mushroom sauce that is packed with amazing flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
- 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)
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.
- You can use half cream, half milk if you want.
- Never wash the mushrooms, just clean them with a damp kitchen towel.
- You can use other types of mushroom in the sauce. Shiitake works fine too.
- Don’t crowd the pan when frying oyster mushrooms.
- Make sure you add butter before cooking each batch of mushrooms.
- Serving Size:
- Calories: 401
- Sugar: 3.3 g
- Sodium: 406.9 mg
- Fat: 16.8 g
- Carbohydrates: 50.9 g
- Protein: 13.8 g
- Cholesterol: 43.4 mg
Keywords: oyster mushroom pasta, creamy mushroom pasta sauce