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A bowl of creamy oyster mushroom pasta made with whole wheat linguine, topped with chopped parsley and nutritional yeast, served on a white marble countertop.

Oyster Mushroom Pasta

This Oyster Mushroom Pasta is a wholesome, comforting dish that’s rich in flavor yet light on the body. With tender sautéed oyster mushrooms, garlic, olive oil, and a creamy dairy-free sauce, it’s the perfect choice for anyone seeking a healthy, plant-based pasta meal. Ideal for weeknight dinners or entertaining guests, this recipe is simple, satisfying, and easy to customize.

  • Total Time: 30 minutes
  • Yield: 2–3 servings 1x

Ingredients

Scale

  • 8 oz whole wheat or gluten-free linguine

  • 1 pound oyster mushrooms, cleaned and roughly chopped

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1/2 cup unsweetened almond milk (or oat cream)

  • 1 tablespoon flour or cornstarch

  • 1/4 cup nutritional yeast or grated Parmesan

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped, for garnish

  • Optional: 1/4 cup reserved pasta water

Instructions

  1. Cook the Pasta
    Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1/4 cup of pasta water, then drain and set aside.

  2. Sauté the Mushrooms
    In a large skillet over medium heat, warm the olive oil. Add the chopped oyster mushrooms and sauté for 6–7 minutes until golden and tender. Add garlic and sauté for another 1–2 minutes.

  3. Make the Creamy Sauce
    Sprinkle the flour or cornstarch into the skillet and stir to combine. Slowly pour in the almond milk while stirring constantly to avoid lumps. Cook for 3–4 minutes until the sauce begins to thicken. Add the nutritional yeast, salt, and pepper. Stir well.

  4. Combine Pasta and Sauce
    Add the cooked pasta to the skillet with the sauce. Toss everything together until well coated. Add a splash of the reserved pasta water if the sauce is too thick.

  5. Finish and Serve
    Garnish with chopped fresh parsley and extra nutritional yeast or Parmesan if desired. Serve hot and enjoy!

Notes

  • For extra richness, add a splash of white wine while sautéing the mushrooms.

  • You can use other mushrooms like shiitake or cremini if oyster mushrooms are unavailable.

  • To make it spicier, sprinkle in some red pepper flakes before serving.

  • Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of almond milk.

  • Gluten-free pasta may require a shorter cooking time—check the label!

  • Author: Delishing recipes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Sautéing, Boiling
  • Cuisine: Plant-Based, Modern European
  • Diet: Low Fat

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 370
  • Sugar: 3g
  • Sodium: 220mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 6g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Oyster Mushroom Pasta, healthy mushroom pasta, vegan creamy pasta, plant-based pasta recipe, dairy-free pasta, quick weeknight dinner, gluten-free pasta option