Oyster Mushroom Cream Pasta
20-minute weeknight pasta. Tastes like Sunday-dinner.
- Total time
- 25 min
- Hands-on
- 22 min
- Servings
- 4
- Difficulty
- easy
Sautéed blue oyster mushrooms folded into a Parmesan-cream pasta. The mushrooms are the only protein and they hold their own — the deep umami of seared oysters carries a creamy sauce as well as pancetta would. This is the recipe that proves home-grown mushrooms rival supermarket alternatives in straightforward weeknight cooking.
Method
- 1
Bring a large pot of well-salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of the water before draining.
- 2
Meanwhile, heat 2 tbsp butter and olive oil in a large skillet over medium-high. Add mushrooms in batches, sear 3-4 minutes per batch until golden. Set aside.
- 3
Reduce heat to medium. Add remaining butter and garlic. Cook 30 seconds.
- 4
Pour in cream. Bring to a simmer. Add Parmigiano in thirds, whisking smooth between each. Sauce should coat the back of a spoon.
- 5
Return mushrooms to the pan. Toss. Add the cooked pasta and a splash of pasta water. Toss vigorously to bring sauce + pasta together.
- 6
Off heat, fold in parsley and lemon zest. Taste and adjust salt + pepper. Serve immediately, topped with extra Parm.
Notes + variations
- •Don't skip lemon zest — it cuts the cream and brightens the dish.
- •If your sauce gets too thick, add pasta water 1 tbsp at a time.
Grow it yourself
This recipe pairs with the following cultivated strains. If you're growing at home, here's what to plant.
Cooking workflow
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