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+ servings
Delicious #vegetarian pasta that will only take 30 minutes! You could try zucchini spaghetti to make it gluten free, or replace the butter and mozzarella with olive oil and avocado to make it vegan.

Roasted Oyster Mushroom & Pea Spaghetti with Mozzarella

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Ingredients

  • Olive oil
  • 250 g (9 oz) oyster mushrooms
  • 5 garlic cloves, sliced
  • 300 g (11 oz) spaghetti
  • 200 g (7 oz) fresh shelled peas
  • 50 g (3.5 tbsp) butter
  • Juice of 1 small lemon
  • 200 g (7 oz) ball of fresh buffalo mozzarella, roughly chopped
  • Lots of salt and cracked black pepper, to taste
  • Chili oil, to taste

Instructions 

  • Pre-heat the oven to 200C / 390F
  • On a baking tray, lay out your oyster mushrooms and sprinkle with a little extra virgin olive oil.
  • Roast in the oven for about 15 minutes before removing them and sprinkling with your slices of garlic. Return to the oven for about another 15 minutes, until they are well cooked and a little crispy, and the garlic is starting to caramelize.
  • Meanwhile, once your mushrooms have gone into the oven for the second time, boil your pasta according to package instructions, probably 10-12 minutes. Add the peas to the pan a few minutes before the spaghetti is ready.
  • Once the spaghetti and peas are cooked, drain them and return to the pan. Over a very low heat, add the butter and lemon juice and melt through.
  • Add the mushrooms and garlic to the pasta along with generous sprinklings of salt and pepper.
  • Dish out individual servings of pasta before topping with chopped buffalo mozzarella and a drizzle of chili oil.

Notes

You can of course use frozen peas. I used a little 200g bag of fresh peas, but frozen peas weigh a lot more so if using frozen, ignore the weight and pour in as many as you think is right!Vegan option: Replace mozzarella with avocado, replace butter with extra virgin olive oil