Ingredients
Scale
Gathering fresh ingredients is crucial for this creamy oyster mushroom pasta. Here’s what you’ll need:
- 8 oz (225g) fettuccine or pasta of your choice
- 2 cups oyster mushrooms, sliced
- 1 cup heavy cream
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Boil salted water, cook fettuccine until al dente, drain, and set aside.
- Heat olive oil in a skillet, sauté sliced oyster mushrooms until golden brown.
- Add minced garlic and sauté for an additional minute.
- Pour in heavy cream, simmer for 2-3 minutes, then mix in Parmesan cheese, salt, and pepper.
- Add cooked fettuccine to the sauce, toss to coat, and warm through.
- Serve garnished with chopped parsley.
Notes
- Feel free to substitute other types of pasta if desired.
- This dish is best served fresh but can be stored in the fridge for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg