Creamy King Oyster Mushroom Pasta

Serves: 4
Cooks in: 15 minutes
Difficulty: 3/10
Can be gluten free


400g Dried Pasta

1 Shallot, chopped fine

3 Cloves Garlic, sliced

1/2 Red Chilli, sliced fine

6 King Oyster, cut in half then into 3

10 Sage Leaves, sliced fine

6 Sun-dried Tomatoes, sliced fine

Handful Cavolo Nero/Kale, stem removed and shredded

1 cup Vegan Friendly White Wine

1 tbs Wholegrain Mustard

3/4 cup/180ml Vegan Soy or Oat Cream

1 tsp Sea Salt

1 tsp Cracked Black Pepper

1/2 cup Pasta Cooking Water



Lemon Juice & Zest


First up get your pasta cooking to the packet instructions.

Place a non sticking griddle pan over a high heat & add a touch of oil. Add the mushrooms and grill until golden with a little salt & pepper, this should take around 4-5 minutes, flipping over the mushrooms half way through.

Meanwhile in a large non stick frying pan/saucepan placed over a medium heat add a little oil followed by the shallot, garlic & chilli. Sauté the mix for a few minutes with a touch of salt & pepper. Next to the pan add the sage, tomatoes & grilled mushrooms.

Turn the heat up then add the kale, followed by the wine.

Stir in the mustard, cream & the pasta water.

Check the sauce for seasoning before stirring through the cooked pasta.

Garnish the pasta with toasted pine nuts, lemon zest and a squeeze of juice.