Creamy Oyster Mushroom Pasta
Easy pasta with a creamy oyster mushroom sauce that is packed with amazing flavors.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 g pasta (we used pappardelle)
- 3 tablespoons unsalted butter
- 450 g 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)
Instructions
- 1
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.
- 2
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.
- 3
Transfer all fried mushrooms back in the pan.
- 4
Add in garlic, salt and black pepper and cook them together for 1-2 minutes.
- 5
Add in heavy cream, pasta water and parsley. Bring it to a boil. Let it simmer for 5 minutes.
- 6
Toss in the pasta and let it cook together for 2-3 minutes. Taste and add more salt if needed. Remove from the heat.
- 7
Serve immediately with some grated cheese on the top.