This Oyster Mushroom and Spinach Orecchiette recipe is a super quick and easy pasta dish. It is a great dinner to have for meat free Monday as it contains no meat. Since the oyster mushrooms give it texture and flavor, you won’t even miss meat.
To make this dish, start by infusing olive oil with garlic. As the oil infuses, sauté oyster mushrooms and spinach. Stir in cooked orecchiette pasta. Pour over the garlic oil and add flavorings such as lemon zest and juice, salt and pepper. Mix everything together and serve with Parmesan on top. Enjoy!
To make Oyster Mushroom and Spinach Orecchiette, you will need the following ingredients:
Heat ¼ cup of olive oil in a small saucepan. Once the oil is warm, but not bubbling, remove the pan from the heat. Add three peeled and smashed garlic cloves. Let the cloves sit in the warm oil for about 20 minutes, stirring occasionally.
Place one tablespoon of olive oil in a large skillet. Heat the oil over medium-high. Stir in 14 ounces of oyster mushrooms. Sauté for 3 minutes, stirring occasionally until they are tender and the liquid becomes visible in the skillet.
Stir in 3 ounces of the spinach leaves and cook for 2 more minutes until the spinach is wilted.
Add the pasta and cook while stirring for one more minute. Remove the pan from the heat and stir in the remaining spinach.
Remove the garlic cloves from the oil and pour it over the pasta.
Add the zest and juice of a lemon and season to taste with salt, and pepper. Toss all of the ingredients together to mix well.
Serve sprinkled with Parmesan cheese.
This Oyster Mushroom and Spinach Orecchiette is a delicious meat free pasta dish which you can whip up in under 30 minutes. If you try this recipe, please come back to leave a review to let me know what you think.
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