Creamy Oyster Mushroom Pasta

There’s an instant hush that falls over a kitchen the moment this pasta finishes cooking: the warm, coconut-tinged steam rises, carrying a savory garlicky perfume and the gentle, earthy sweetness of oyster mushrooms. Each forkful gives a silky ribbon of pasta coated in a whisper-thick sauce, punctuated by tender, slightly crisped mushroom edges and flecks of fresh parsley. This is comfort food that feels both indulgent and light — the sort of dish that makes you slow down and smile.

Perfect for quiet weeknight dinners, small dinner parties, or a cozy weekend lunch, this pasta comes together quickly yet tastes like you spent more time on it. If you want another creamy, satisfying pasta to rotate into your weeknight repertoire, try creamy chipotle one-pot beef pasta for a bolder, meaty alternative.

At a Glance

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 (adjustable)
Difficulty Level: Easy — great for cooks of any skill level

Nutrition Highlights

The following are approximate nutrition values per serving (recipe yields 2 servings). Estimates use typical values from USDA FoodData Central and general guidance from health authorities (values can vary by brands and ingredient choices).

Calories: ~800 kcal per serving
Protein: ~20 g per serving
Carbohydrates: ~93 g per serving
Fat: ~40 g per serving
Fiber: ~5 g per serving
Sodium: depends on added salt and pasta brand

Notes on calculation and health context: estimates combine dry pasta, canned coconut milk (full-fat), olive oil, mushrooms, garlic, and optional nutritional yeast. If you swap for light coconut milk or a lower-calorie plant cream, calories and fat will drop substantially. For guidance on portion sizes and dietary needs, trusted resources include the USDA FoodData Central and the CDC. These figures are estimates—adjust ingredient choices for personal nutrition goals.

Why You’ll Love It

Irresistible aroma and texture contrast: garlic-scented oil, silky coconut-based sauce, and the tender-but-structured bite of oyster mushrooms make every mouthful interesting.
Quick but impressive: ready in under 30 minutes, yet elegant enough for guests.
Comfort with a lighter footprint: plant-based cream keeps it dairy-free while still rich; mushrooms provide umami without heavy meat.
Seasonal and social: oyster mushrooms shine in fall and winter, making this a lovely dish for intimate gatherings or a solo comfort meal.

How to Make Creamy Oyster Mushroom Pasta

Ingredients

8 ounces (about 226 g) pasta — fettuccine, spaghetti, or your favorite shape
2 cups oyster mushrooms, sliced (about 140 g)
2 tablespoons olive oil
3 cloves garlic, minced
1 cup coconut milk (full-fat canned for richness, or any plant-based cream)
1 tablespoon nutritional yeast (optional, for a savory, cheesy note)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Optional ingredients and substitutions

Swap coconut milk for cashew cream or silken tofu blended with a splash of plant milk (lower saturated fat).
Use gluten-free pasta for a gluten-free version.
Add red pepper flakes for a heat kick, or lemon zest for brightness.
Stir in 1/2 cup cooked white beans or shredded rotisserie chicken for extra protein.

Step-by-step instructions

Cook the pasta according to package instructions in well-salted water until al dente. Drain, reserving about 1/4 cup of the pasta cooking water, and set pasta aside.
In a large skillet, heat olive oil over medium heat. Add sliced oyster mushrooms and cook, stirring occasionally, until they release moisture and begin to brown at the edges, about 5–7 minutes. Add minced garlic in the last 1–2 minutes and cook until fragrant.
Pour in the coconut milk and stir to combine, scraping any browned bits from the pan. Add nutritional yeast if using, and season with salt and pepper. Let the sauce come to a gentle simmer and thicken slightly, about 2–3 minutes. If the sauce feels too thick, loosen with a splash of the reserved pasta water.
Add the cooked pasta to the skillet and toss to coat evenly, warming through for another minute so the noodles absorb the sauce. Taste and adjust seasoning.
Serve immediately, garnished with chopped fresh parsley and an extra crack of black pepper.

Practical tips

Don’t overcrowd the skillet when sautéing mushrooms — give them room to brown rather than steam.
If using canned full-fat coconut milk, whisk before measuring to get an even texture.
Reserve pasta water to adjust sauce consistency—its starch helps the sauce cling to the noodles.
Check for doneness: pasta should be al dente (slightly firm) so it holds up when tossed with sauce.
For a slow-cooker idea or alternate technique inspiration, see a creamy crockpot garlic parmesan chicken pasta.

Best Pairings

Simple side salad: peppery arugula with lemon vinaigrette to cut the richness.
Toasted sourdough or garlic bread for soaking up the sauce.
Light white wine: a dry Pinot Grigio or a crisp Sauvignon Blanc complements the mushrooms and coconut cream.
For non-alcoholic pairings: a chilled sparkling water with a lemon twist or a light herbal tea (chamomile or green tea) on the side.

How to Store

Room temperature: Do not leave the prepared pasta at room temperature for more than 2 hours (per food safety guidelines).
Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove with a splash of water or plant milk to loosen the sauce.
Freezer: You can freeze the pasta in a freezer-safe container for up to 1–2 months for best quality; thaw overnight in the refrigerator before reheating. Note: texture can change after freezing (sauces with coconut milk may separate slightly; gently re-emulsify while reheating).

Chef’s Advice

Choose firm, dry-packed pasta rather than fresh for this dish — dried pasta holds up better to the sauce and reheating.
For the best mushroom texture, use a hot pan and minimal stirring so they develop color.
If coconut flavor is too noticeable, add a squeeze of lemon juice and a pinch of smoked paprika to balance and add depth.
Finish with a small pat of vegan butter or a drizzle of extra-virgin olive oil for shine and mouthfeel.

Creative Twists

Mushroom medley: swap or mix oyster mushrooms with shiitake or cremini for a deeper umami profile.
Lemon-parsley bright finish: add 1 teaspoon lemon zest and an extra tablespoon of chopped parsley at the end for freshness.
Protein boost: fold in cooked chickpeas, grilled shrimp, or shredded rotisserie chicken to make it heartier.
Low-fat option: use light coconut milk or blended silken tofu for a lower saturated fat alternative while keeping creaminess.

All Your Questions Answered

Q: Can I use regular milk instead of coconut milk?
A: Yes — heavy cream or half-and-half will provide richness (not dairy-free). For a plant-based swap, cashew cream or silken tofu blended with plant milk works, though texture and flavor will vary.

Q: How do I prevent the sauce from separating?
A: Avoid high heat once the coconut milk is added. Simmer gently and use reserved pasta water to help the sauce emulsify and cling to pasta.

Q: Will this recipe work with other mushrooms?
A: Absolutely. Oyster mushrooms provide a delicate texture, but cremini, shiitake, or a mix will all be delicious.

Q: Can I make this ahead for a dinner party?
A: You can cook components ahead (mushrooms and sauce), refrigerate separately for up to 24 hours, then reheat and toss with freshly cooked pasta just before serving.

Q: How can I make it lower in calories?
A: Use light coconut milk or a lower-calorie plant cream, reduce olive oil to 1 tablespoon, and increase vegetables for volume without many added calories.

Conclusion

This Creamy Oyster Mushroom Pasta is a quick, elegant dish that balances silky sauce, earthy mushrooms, and fragrant garlic — perfect for cozy nights or impressing friends without fuss. If you want a different take on creamy mushroom pasta, check this classic take on Oyster Mushroom Pasta With A Creamy Sauce – Give Recipe or explore a crisp, textural variety in Creamy Mushroom Pasta Recipe | Bon Appétit. Try the recipe, share your photos and tweaks, and join the conversation — I’d love to hear how you make it your own.