Description
A quick and easy creamy pasta dish featuring earthy oyster mushrooms and a rich Parmesan sauce, perfect for any occasion.
Ingredients
Scale
- 200 g pasta of your choice (fettuccine, tagliatelle, or penne)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 250 g oyster mushrooms, sliced
- 1 cup (240 ml) heavy cream
- 1/2 cup (about 50 g) grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: 1/4 teaspoon chili flakes for heat
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the minced garlic and sliced oyster mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are lightly browned and tender, about 5–7 minutes.
- Pour in the heavy cream and stir to combine. Reduce the heat to low and let the sauce simmer until it slightly thickens, approximately 3 minutes.
- Stir in the grated Parmesan cheese and dried thyme. Season with salt, pepper, and optional chili flakes to taste.
- Add the cooked pasta to the skillet. Toss gently to coat the pasta evenly with the creamy mushroom sauce.
- Remove from heat and garnish with freshly chopped parsley. Serve immediately.
Notes
For a lighter sauce, substitute heavy cream with half-and-half or vegan cream options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 537
- Sugar: 4g
- Sodium: 850mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 90mg