Creamy Oyster mushroom and zucchini pasta
by Jonathan TovellThis recipe combines spaghetti with zucchini spirals, but the Pink Oyster mushrooms will help bring out the flavours of the dish. The Pink Oyster has a mild bacon flavour that goes well with the creamy sauce and parmesan.
This recipe is adapted from Simply Veganized.
Creamy Oyster mushroom and zucchini pasta
Rated 5 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 1/2 lb spaghetti
- 2-3 zucchini, cut into spirals
- 1/2 lb Oyster mushrooms
- 2 Tbsp olive oil
- 2 Tbsp butter (or vegan butter)
- 1 large shallot, minced
- 1/2 cup white wine
- 1 cup vegetable broth
- 1 cup plain creamer (or non-dairy creamer)
- 1 cup parmesan (or vegan parmesan), shredded
Directions
Cook pasta according to package directions. Add zucchini during last minute of cooking. Drain and set aside.
While preparing pasta, cut off the bottom of the stem of Oyster mushrooms, then tear or slice into pieces.
In a large nonstick pan over medium heat, add 2 Tbsp of olive oil. Sauté mushrooms for 3 minutes. Season well with salt and pepper.
Add butter. Once melted, add shallots and garlic. Continue to sauté for another 3 minutes.
Pour in wine and continue to cook until the alcohol is cooked off, which is about 2-3 minutes.
Pour in broth and cream, bring to a boil, then lower heat to simmer for 10-12 minutes.
Stir in shredded parmesan and continue to cook until melted. Taste and season with additional salt and pepper.
Add spaghetti and zucchini noodles. Stir until noodles are well coated and cook until heated through, about 2 minutes.
Serve sprinkled with additional parmesan cheese if desired.
Recipe Note
ADAPTED FROM: Simply Veganized. "Creamy Oyster Mushrooms & Zucchini Pasta." SimplyVeganized.com. https://www.simplyveganized.com/post/creamy-oyster-mushrooms-zucchini-pasta.