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Oyster Mushroom Orecchiette

Oyster mushrooms pasta dish is light and refreshing with bright flavors of garlic and lemon.

• 16-ounce orecchiette pasta

• 1/4 cup + 1 Tbsp olive oil

• 3 cloves garlic, smashed and peeled

• 12-16 oz oyster mushrooms, chopped

• 4 cups (6 oz bag) Fresh Spinach

• Zest of 1 lemon

• Juice of 1 lemon

• 1 tsp fine sea salt

• 1/4 tsp fresh ground black pepper

• Freshly shaved Parmesan cheese

• Bring pot of salted water to a boil. Cook pasta per instructions to al
dente. Drain.

• Warm 1/4 cup of olive oil on low-medium heat (2 minutes), remove from heat and add garlic cloves - Let rest for 30 minutes.

• Cook oyster mushrooms with olive oil in a pan over medium heat then add spinach and cook for 2 minutes.

• Add pasta and fold together

• Remove garlic cloves from oil and add oil to the pasta - add lemon zest, lemon juice, salt, pepper, toss.

• Sprinkle with parmesan cheese - serve hot!

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