Dinner · lunch · Sauces · vegan

creamy king oyster mushroom pasta

I love to rustle up food, it’s a fun game to me.

Today I had some King Oyster mushrooms in the fridge I needed to use up and I really felt like a creamy pasta.

This is a quick simple recipe that I think you will love.

You can make it oil free, just use a little water when you are pan frying so the onions and mushrooms don’t stick to the pan.

Let me know what you think.


1 Tble olive oil – optional
1/2 brown onion – diced
250g button mushrooms – sliced
3 garlic cloves – sliced
2 King Oyster mushrooms, steams cut into circles and head into slices
2 cups soy milk
1/3 cup Nutritional yeast
150g broccoli – chopped into bite size pieces
Hand full of fresh parsley
Salt and peper to taste
400g of uncooked pasta

Heat oil in fry pan and sauté onion and button mushrooms. Add garlic once browned.
Add the onion, mushroom and garlic to a high speed blender with the milk and yeast. Blend until smooth. Set aside.
Steam the broccoli and set aside.
On a griddle or fry pan sear the circular pieces of the mushrooms. set aside and pan fry the heads.
Cook pasta as per the instructions on the packet.

To get it all together. In the pasta pot pour in the sauce, broccoli and mushroom heads.
Divide into 4 bowls and top with the circular mushrooms and sprinkle over the parsley.
Salt and pepper to taste.


much love xx


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