Oyster Mushroom and Spinach Orecchiette

meat free dinner recipe
Oyster Mushroom and Spinach Orecchiette Recipes–Homemade Oyster Mushroom and Spinach Orecchiett –Easy Oyster Mushroom and Spinach Orecchiette
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Ingredients

Adjust Servings:
¼ cup + 1 tbsp Olive oil extra virgin
3 cloves Garlic smashed and peeled
14 oz Oyster mushrooms chopped
6 oz bag Fresh spinach divided
1 lb cooked Orecchiette according the package directions
1 Lemon zest and juice
1 tsp Sea salt fine
¼ tsp Black pepper ground
Parmesan cheese shaved for serving, optional

Nutritional information

198
calories
9,5g
fat
23,6g
carbohydrates
7g
protein
25mg
cholesterol
343mg
sodium
Ingredients

Oyster Mushroom and Spinach Orecchiette

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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:

Oyster Mushroom and Spinach Orecchiette Recipes–Homemade Oyster Mushroom and Spinach Orecchiett –Easy Oyster Mushroom and Spinach Orecchiette

Steps to make Oyster Mushroom and Spinach Orecchiette

1
Done
20

Make garlic oil

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.

2
Done
3

Cook mushrooms

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.

3
Done
2

Add spinach

Stir in 3 ounces of the spinach leaves and cook for 2 more minutes until the spinach is wilted.

4
Done
2

Mix in pasta and remaining spinach

Add the pasta and cook while stirring for one more minute. Remove the pan from the heat and stir in the remaining spinach.

5
Done
1

Drizzle with garlic oil

Remove the garlic cloves from the oil and pour it over the pasta.

6
Done
2

Add remaining ingredients

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.

7
Done

Serve

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.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Easy, quickly and delicious recipe! Thanks for sharing!

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