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–+ servings

Oyster Mushroom & Blue Cheese Pasta

Turn your oyster mushrooms into something special with this pasta recipe! Oyster mushrooms are roasted to a crisp with seasoned crumb topping, and added to a bowl of creamy blue cheese pasta for a deliciously decadent vegetarian dinner. If you aren't sure what to do with oyster mushrooms, this is a great starting point.
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5 from 2 ratings
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Ingredients

  • 300 g (10 oz) oyster mushrooms
  • 1 Tbsp red pesto
  • 300 g (10 oz) spaghetti or linguine
  • 4 Tbsp single cream or half and half, approximate - you may want more for a saucier result
  • 100 g (3.5 oz) crumbled blue cheese, up to 150g for a stronger taste
  • 2 Tbsp grated parmesan / pecorino cheese, for topping
  • 1 handful fresh parsley, or other fresh herbs

Breadcrumbs

  • 5 Tbsp Breadcrumbs
  • 1 tsp Italian seasoning
  • 1 tsp fennel seeds
  • ½ tsp smoked paprika
  • 2 tsp olive oil

Instructions 

  • Preheat the oven to 220C / 410F.
  • Mix the breadcrumbs, smoked paprika, fennel seeds and Italian seasoning together in a small bowl. Add the olive oil and mix through.
  • Place the oyster mushrooms in a large bowl, and toss with the red pesto until each mushroom has a light coating of it. Spread the mushrooms across a lightly oiled baking sheet, making sure to space them out as much as possible. Spray or drizzle with additional olive oil, and place in the oven.
  • Set the pasta cooking according to package instructions.
  • After 10-15 minutes in the oven, the mushrooms should be starting to brown around the edges. Remove from the oven, flip them over and scatter the breadcrumbs on top before replacing in the oven for another 10 minutes. (You can spritz additional oil over the breadcrumbs if you wish - this give you a crispier result but it's not essential)
  • Drain the pasta, reserving a cup full of pasta cooking water before you drain it.
  • Add the blue cheese, parsley and cream to the pan and then the pasta. Toss over a low heat to ensure the melting cheese coats the pasta. Add additional cream, or small splashes of the pasta cooking water as needed, if the pasta mixture is too sticky or too dry. If the pasta needs to sit for a while waiting for the mushrooms to be ready, it will likely dry out a little and need a top-up of cream or pasta cooking water.
  • Serve the pasta into bowls and add the oyster mushrooms on top.
  • Garnish with grated parmesan / pecorino or herbs as desired.

Notes

Please use some judgement when it comes to the quantities of blue cheese and cream for the sauce. It will differ based on the blue cheese you use and how soft or hard it is, there can also be some variation with different pasta shapes. Start with the amount given, and just add more if it's looking dry. Err on the side of saucier, because it does dry out quite quickly.
Calories: 649kcal, Carbohydrates: 74g, Protein: 22g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 51mg, Sodium: 569mg, Potassium: 346mg, Fiber: 4g, Sugar: 4g, Vitamin A: 870IU, Vitamin C: 2mg, Calcium: 280mg, Iron: 2mg