Delicious Pink Oyster Mushroom Pasta

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If you ask me, pink oyster mushrooms are a total game-changer in pasta dishes.

This vegetarian main course brings together the lovely color and meaty texture of pink oyster mushrooms with perfectly cooked pasta. The mushrooms have this naturally sweet, seafood-like quality that makes the dish feel special without being complicated.

They’re sautéed until golden and tossed with garlic, herbs, and a simple white wine sauce that coats every strand of pasta. A sprinkle of parmesan and fresh parsley ties everything together.

It’s a cozy weeknight dinner that feels just fancy enough, perfect for when you want something different from your usual pasta routine.

What Kind of Pink Oyster Mushrooms Should I Use?

Pink oyster mushrooms are pretty special, and you’ll want to use them when they’re super fresh since their color fades quickly after harvesting. You can find these at farmers’ markets or specialty grocery stores, and they should have a bright pink color with firm, ruffled edges. If you can’t track down pink oyster mushrooms, regular oyster mushrooms will work just fine in this recipe – they’ll give you the same meaty texture and mild seafood-like flavor, just without the fun pink color. When picking your mushrooms, look for ones that are dry (not slimy) and free from dark spots or bruising. Just remember to give them a quick brush to remove any debris rather than washing them, since mushrooms act like tiny sponges with water.

Options for Substitutions

This pasta dish is pretty adaptable – here’s what you can swap if needed:

• Pink oyster mushrooms: If you can’t find pink oyster mushrooms, you can use regular oyster mushrooms, shiitake, or even button mushrooms. Each variety will bring its own flavor, but they’ll all work well in this creamy sauce.
• Rigatoni: Any medium to large pasta shape works here – try penne, fusilli, or even farfalle. Just avoid tiny shapes like orzo as they might get lost in the sauce.
• White wine: No wine? Use chicken broth plus a splash of white wine vinegar or lemon juice to get that same bright note.
• Full-fat milk: For a richer sauce, use half-and-half or heavy cream. For a lighter version, 2% milk works too, but the sauce won’t be quite as creamy.
• Parmesan cheese: Pecorino Romano or Grana Padano make good substitutes. If you’re in a pinch, any hard aged cheese will do.
• Frozen peas: Fresh peas work great when in season, or try other green veggies like asparagus pieces or baby spinach.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pink oyster mushrooms is washing them with water, which makes them soggy – instead, gently brush off any dirt with a paper towel or soft brush to maintain their delicate texture and unique flavor. Another common error is overcrowding the mushrooms in the pan, so cook them in batches if needed to achieve that perfect golden-brown sear rather than ending up with steamed, rubbery mushrooms. The sauce can become lumpy if you add cold milk too quickly to the flour mixture (roux), so warm your milk slightly before adding it gradually while whisking constantly. For the best pasta experience, save a cup of pasta water before draining – this starchy liquid is perfect for adjusting the sauce consistency if it becomes too thick while combining with the pasta.

What to Serve With Pink Oyster Mushroom Pasta?

This creamy mushroom pasta pairs really well with simple sides that won’t overshadow its delicate mushroom flavor. A basic arugula salad with lemon vinaigrette makes a perfect fresh counterpoint to the rich pasta sauce. If you’re looking to add some crunch, try serving it with garlic bread or homemade focaccia – they’re both great for soaking up any extra sauce left on your plate. For a complete meal, you could also add some roasted vegetables on the side, like asparagus or Brussels sprouts, which complement the earthy mushroom flavors without competing with them.

Storage Instructions

Keep Fresh: This mushroom pasta stays good in an airtight container in the fridge for up to 3 days. The sauce might thicken up a bit, but don’t worry – that’s totally normal! Just know that the pink color from the oyster mushrooms might fade a little over time, but it’ll still taste great.

Make Ahead: If you want to prep components ahead, you can cook the mushrooms and make the sauce up to a day in advance. Keep them separate from the pasta in the fridge, then combine everything when you’re ready to serve. This helps prevent the pasta from soaking up too much sauce.

Warm Up: When you’re ready to enjoy leftovers, heat them gently on the stovetop over medium-low heat. Add a splash of milk or cream if the sauce seems too thick. You can also microwave it in 30-second intervals, stirring between each, until it’s heated through.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 100-110 g

Ingredients

• 6 oz rigatoni pasta
• 6 tablespoons olive oil
• 8 oz pink oyster mushrooms (roughly chopped)
• 2 cloves garlic (finely chopped)
• 1/2 cup onion (diced)
• 2 tablespoons flour
• 2 cups full-fat milk
• 1/4 cup white wine
• 1/2 cup parmesan cheese (shredded)
• 1 cup frozen peas
• Zest of a lemon

Step 1: Cook the Pasta

Begin by cooking your pasta of choice in a pot of salted water according to the instructions on the package.

This will ensure the pasta is seasoned perfectly and ready to absorb the flavors of the sauce.

Step 2: Sauté the Mushrooms

While the pasta cooks, heat a skillet over medium heat and add a touch of oil.

Once the oil is shimmering, add the mushrooms to the skillet.

Sauté them for about 3-5 minutes, or until they are nicely browned.

Remove the mushrooms from the pan and set them aside for later use.

Step 3: Cook Onion and Garlic

In the same skillet, add more oil if needed, then add chopped onion and minced garlic.

Sprinkle in some flour and stir everything together.

Allow the onion and garlic to cook for about 5-8 minutes, or until they become soft and fragrant.

Step 4: Create the Sauce

Pour in the milk and white wine into the pan with the onion and garlic mixture.

Stir well and bring the sauce to a gentle simmer, letting it cook for about 5 minutes.

Add in the Parmesan cheese, stirring until the sauce is smooth and well combined.

Finally, stir in the peas and let them cook in the sauce for an additional 2 minutes.

Step 5: Combine and Serve

Drain the cooked pasta and return it to the pot or a large serving bowl.

Pour the creamy sauce over the pasta and add the sautéed mushrooms.

Mix everything together until the pasta is evenly coated with the sauce and the mushrooms are well-distributed.

Garnish with a sprinkle of fresh lemon zest for a bright finish.

Serve hot and enjoy your flavorful pasta dish!