Name: Oyster Mushroom Pasta with a Creamy Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz pasta of choice (spaghetti or fettuccine recommended); 2 tablespoons olive oil; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 8 oz oyster mushrooms, sliced; 1/2 cup vegetable broth; 1 cup heavy cream or coconut cream (for dairy-free option); 1/4 cup grated Parmesan cheese (optional for non-vegan); Salt and pepper, to taste; 1 tablespoon fresh parsley, chopped (for garnish)

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Oyster Mushroom Pasta with a Creamy Sauce A comforting and rich pasta dish where tender oyster mushrooms meet a velvety, creamy sauce. I love making this recipe for a cozy dinner because it feels both elegant and effortless, perfect for nights when I want something special without spending hours in the kitchen.

Oyster Mushroom Pasta with a Creamy Sauce

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz pasta of choice (spaghetti or fettuccine recommended)

2 tablespoons olive oil

½ cup onion, finely chopped

2 cloves garlic, minced

8 oz oyster mushrooms, sliced

½ cup vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

¼ cup grated Parmesan cheese (optional for non-vegan)

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Directions

I cook the pasta according to the package instructions, then drain and set it aside.

I heat olive oil in a large skillet over medium heat, then add the onion and garlic, cooking for 2-3 minutes until softened and fragrant.

I add the oyster mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and tender.

I pour in the vegetable broth and bring it to a simmer, letting it reduce slightly for 2-3 minutes.

I stir in the heavy cream (or coconut cream) and bring it to a gentle simmer, letting it cook for about 5 minutes until thickened.

I season with salt and pepper, then stir in Parmesan cheese if I’m using it.

I toss the cooked pasta in the creamy mushroom sauce until every strand is coated.

I garnish with fresh parsley and serve immediately.

Servings and timing

Servings: 2

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

I sometimes add spinach or kale in the last few minutes of cooking for extra greens.

For a bit of heat, I sprinkle in crushed red pepper flakes when sautéing the garlic.

I swap out pasta for gluten-free noodles when I want a lighter option.

I like to use a mix of oyster and shiitake mushrooms for deeper flavor.

A drizzle of truffle oil before serving gives it a gourmet touch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a skillet over low heat, adding a splash of vegetable broth or cream to bring the sauce back to life. I avoid microwaving for too long so the pasta doesn’t dry out.

FAQs

Can I use other mushrooms instead of oyster mushrooms?

Yes, I often switch to cremini, shiitake, or button mushrooms if oyster mushrooms aren’t available.

Can I make this pasta ahead of time?

I can prepare the sauce ahead and store it separately from the pasta, then combine them just before serving for the best texture.

How do I make this fully vegan?

I simply use coconut cream instead of heavy cream and skip the Parmesan or use a vegan alternative.

Can I freeze the creamy mushroom sauce?

I don’t recommend freezing cream-based sauces as they can separate, but the mushroom base without cream freezes well for up to 2 months.

What pasta shape works best for this recipe?

I prefer long pasta like spaghetti or fettuccine because it holds the creamy sauce beautifully, but penne or rigatoni work well too.

Conclusion

I love how this oyster mushroom pasta brings together comfort and sophistication in one dish. It’s a simple recipe that makes me feel like I’m eating at a cozy Italian restaurant, yet it’s so easy to make at home. Whether I’m cooking for myself or sharing with friends, it’s always a hit.

Recipe:

Oyster Mushroom Pasta with a Creamy Sauce

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Author: Cheryl
Total Time: 30 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

A comforting and rich pasta dish where tender oyster mushrooms meet a velvety, creamy sauce. Quick enough for weeknights yet elegant enough for guests, it offers a perfect balance of earthy mushroom flavor and silky texture.

Instructions

Cook pasta according to package instructions, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Add oyster mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and tender.
Pour in vegetable broth and bring to a simmer. Reduce slightly for 2-3 minutes.
Stir in heavy cream (or coconut cream) and bring to a gentle simmer for about 5 minutes until thickened.
Season with salt and pepper, then stir in Parmesan cheese if using.
Toss the cooked pasta in the creamy mushroom sauce until well coated.
Garnish with fresh parsley and serve immediately.