Ingredients

Scale

For the Pasta and Mushrooms:

12 oz (340 g) pasta (fettuccine, linguine, or your favorite)
12 oz oyster mushrooms, cleaned and sliced
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small shallot, finely chopped
Salt and freshly ground black pepper, to taste

For the Cream Sauce:

1 cup heavy cream (or full-fat coconut milk for dairy-free)
½ cup vegetable broth or white wine (optional, for deglazing)
½ cup grated Parmesan cheese (or nutritional yeast for vegan)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
2 tablespoons chopped fresh parsley
Juice of half a lemon (optional, to brighten flavor)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set aside.

Step 2: Sauté the Oyster Mushrooms

Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and chopped shallots, sautéing for 1-2 minutes until fragrant but not browned.

Add the sliced oyster mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are tender and slightly caramelized. Season with salt and pepper.

Step 3: Deglaze the Pan (Optional)

If using, pour the vegetable broth or white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Step 4: Prepare the Cream Sauce

Reduce heat to low and pour in the heavy cream. Stir to combine and let it warm through but avoid boiling. Add the grated Parmesan cheese, fresh thyme, and a pinch more salt and pepper. Stir until the cheese melts and the sauce thickens slightly.

Step 5: Combine Pasta and Sauce

Add the cooked pasta to the skillet with the creamy mushroom sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Step 6: Add Fresh Herbs and Lemon

Remove the skillet from heat. Stir in the chopped fresh parsley and a squeeze of lemon juice for brightness and freshness. Adjust seasoning if needed.

Step 7: Serve and Garnish

Serve the creamy oyster mushroom pasta hot, garnished with extra Parmesan cheese, fresh parsley, and freshly ground black pepper. Optionally, drizzle with a little olive oil or a sprinkle of chili flakes for some heat

Notes

Large pot for boiling pasta
Large skillet or sauté pan
Wooden spoon or spatula
Knife and cutting board

Prep Time: 20 minutes

Nutrition

Calories: 550 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 30 g
Carbohydrates: 50 g
Protein: 20 g