Creamy Oyster Mushroom Pasta - Tasty With Annie

If you love a cozy bowl of pasta but want something vegetarian-friendly and full of gourmet flavor, this Creamy Oyster Mushroom Pasta will quickly become a weeknight favorite. Tender pasta is tossed with golden, pan-fried oyster mushrooms in a rich cream sauce that’s both rustic and elegant.

It’s comfort food at its finest — the kind of dish that feels indulgent but is surprisingly easy to put together. With just a handful of ingredients, you’ll have a restaurant-worthy pasta dinner on the table in under 30 minutes.

Why You’ll Love This Recipe

Velvety mushroom cream sauce: The perfect blend of garlic, cream, and parsley coats every strand of pasta.
Meaty texture without the meat: Oyster mushrooms bring a satisfying bite and deep umami flavor.
Simple but versatile: Works with different mushroom varieties and pasta shapes.
Weeknight-friendly: Minimal prep and ready in about half an hour.
Customizable: Easily adaptable for vegan, gluten-free, or meaty versions.

Ingredients You’ll Need

Here’s a breakdown of what makes this creamy mushroom pasta shine:

Pasta: Pappardelle is my go-to for this recipe since its wide ribbons hold the creamy sauce beautifully. But fettuccine, linguine, or even penne work too. For a lighter twist, try whole-wheat or gluten-free pasta.
Oyster Mushrooms: These beauties turn golden and slightly crispy when pan-fried, with a buttery, meaty flavor that’s irresistible. Can’t find them? Shiitake, cremini, portobello, or even simple button mushrooms all work.
Butter: Adds richness and helps the mushrooms caramelize beautifully.
Garlic: A flavor essential — earthy, aromatic, and the perfect partner for mushrooms.
Heavy Cream: Creates a silky sauce that clings to the pasta. For a lighter version, use half cream and half milk.
Reserved Pasta Water: This is liquid gold — the starch helps emulsify the sauce and give it body.
Parsley: Adds freshness and a subtle herbal note. Thyme, rosemary, or basil are also great choices.
Cheese: Parmesan is classic, but mozzarella, cheddar, or even Turkish kasar or tulum can bring unique flavor. Add some into the sauce for extra creaminess, or sprinkle on top when serving.
Salt & Pepper: To balance and season.

How to Make Oyster Mushroom Pasta with Creamy Sauce

This recipe comes together in four simple steps:

Step 1: Cook the Pasta

Boil pasta in a large pot of salted water until al dente. Before draining, reserve about 1 cup of pasta water — you’ll need it for the sauce.

Step 2: Sear the Mushrooms

While the pasta cooks, heat butter in a large skillet over medium heat. Arrange the mushrooms in a single layer and cook until golden brown on each side. Don’t crowd the pan — work in batches if needed. Transfer cooked mushrooms to a plate and repeat until all are done.

Step 3: Build the Sauce

Return mushrooms to the skillet. Add garlic, salt, and pepper, and sauté for a minute. Pour in the heavy cream and a splash of the reserved pasta water. Stir in parsley and let the sauce simmer for about 5 minutes until slightly thickened.

Step 4: Toss & Serve

Add the drained pasta to the skillet. Toss well so the sauce coats every piece. If it feels too thick, loosen with a bit more pasta water. Serve immediately with grated Parmesan and extra parsley.

Pro Tips for Success

Don’t wash mushrooms under water: Instead, wipe them clean with a damp towel. Washing causes them to release too much moisture, making them soggy instead of golden.
Cook in batches: Overcrowding the pan steams the mushrooms instead of browning them.
Use fresh herbs if possible: A sprinkle of fresh parsley or thyme takes the sauce from simple to sensational.
Adjust creaminess: For extra rich sauce, stir in grated cheese while the cream simmers. For lighter sauce, swap half the cream with milk or broth.

Variations

Veggie Boost: Add spinach, broccoli florets, or peas toward the end of cooking. They’ll add color, texture, and nutrition.
Make it meaty: Toss in some crispy bacon, grilled chicken, or shredded beef for a protein-packed version.
Go vegan: Use olive oil instead of butter, coconut cream instead of heavy cream, and skip the cheese (or use vegan cheese).
Cheese Lovers’ Upgrade: Stir mozzarella or fontina directly into the sauce for a stretchy, cheesy pasta.
Gluten-Free: Swap the pasta for your favorite gluten-free version.

What to Serve with Oyster Mushroom Pasta

This dish is satisfying on its own, but pairing it with simple sides makes it feel like a complete meal:

Garlic Bread or Focaccia: For soaking up extra sauce.
Fresh Green Salad: A crisp side salad with lemon dressing balances the richness.
Roasted Veggies: Carrots, zucchini, or asparagus make great accompaniments.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stove with a splash of cream, milk, or broth to loosen the sauce.
Freeze: Best enjoyed fresh, but you can freeze for up to 2 months. Thaw in the fridge before reheating.

Final Thoughts

This Oyster Mushroom Pasta with Creamy Sauce is proof that vegetarian meals can be every bit as hearty and indulgent as meaty ones. With tender pasta, crispy golden mushrooms, and a luscious cream sauce, it’s a dish that feels both rustic and sophisticated.

Perfect for weeknights, special dinners, or anytime you’re craving comfort food with a twist, this pasta recipe is one you’ll want to make again and again.