If you love mushrooms, Rigatoni with Pink Oyster Mushrooms and Peas is a must-try recipe! This dish is not only incredibly delicious, but it’s also healthy and easy to make. Pink Oyster Mushrooms are a hidden gem of the mushroom world and are the perfect complement to pasta. And the best part? Pink oyster mushrooms are absolutely beautiful, so this meal is sure to impress your guests.
Sauteed in oil or butter, pink oyster mushrooms almost develop a baconly-like flavor. And for those of us who are incorporating more vegetables and less meat in our diet, who doesn’t want a piece of “natural non-bacon bacon” in their pasta?
As an added bonus, oyster mushrooms are particularly high in Vitamin D… aka the sunshine vitamin. Vitamin D is critical to help your body synthesize calcium for strong bones. Most people living north of Los Angeles or Atlanta in North America are deficient in Vitamin D. These mushrooms, and this dish are a great way to help supplement.
More Recipes Featuring Mushrooms
Mostly, I try to cook with local ingredients from the West and pink oyster mushrooms aren’t native to the Western United States. They grow in tropical climates. Luckily, with a little ingenuity and the help of the Internet, you can “farm and forage” them at home. I grow mine in the laundry room.
Where to buy kits to grow your own Pink Oyster Mushrooms
- North Spore // My go-to for all my mushroom kits. I’ve never had bad luck from this vendor!
- Forest Origins // Spore and spawn with great instructions that you can “Amazoin Prime” for fast delivery.
- Myco Labs // Kit that produce up to 3 lbs of mushrooms!
One of the most challenging things about growing your own mushrooms is knowing when to harvest. I use mine just before the caps start to flatten out and look like they are just about to get a little bit leathery.
Interested in more recipes that showcase mushrooms you grow yourself? Check out one of my absolute favorites: Honey-Glazed Mushroom Snack Buns.
Rigatoni with Pink Oyster Mushrooms and Peas
Ingredients
- 6 oz rigatoni pasta
- 6 tbsp olive oil
- 8 oz pink oyster mushrooms corasely chopped
- 2 cloves garlic minced
- 1/2 cup onion chopped
- 2 tbsp flour
- 2 cups whole milk
- 1/4 cup white wine
- 1/2 cup parmesan cheese grated
- 1 cup frozen peas
- lemon zest
Instructions
- Cook pasta in salted water per in instructions on package.
- Heat oil in a skillet. Add mushrooms and saute for 3-5 minutes until brown. Remove from pan and set aside. Add onion and garlic to the pan with the flour. Stir Cook for an additional 5-8 minutes until soft and fragrant.
- Stir in milk and white wine. Bring to simmer for 5 minutes. Add parmesan cheese and until well combined. Add in peas and cook for an additional 2 minutes.
- Mix together noodles, mushrooms, and sauce. Garnish with lemon zest.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
oh so tasty! thanks for sharing this recipe.
Should this recipe say 16oz rigatoni? 6oz for 4 people seems rather small
Delicious. Never had pink oyster mushrooms before!!!! Great combo with pasta and peas.
Very tasty and easy to whip up. Hubby and I both loved this recipe.
Never knew I would love pink oyster mushrooms so much…..delish.
Tastes a lot like bacon.
Crazy good.
Most delicious dish!!!! Never tried pink oyster mushrooms before but they are very tasty.
I had to add 2 more T of oil before adding the flour because taking out the mushrooms took it all. The sauce was okay; I added sea salt and white pepper, but it still needed something to add more flavor. I’ll experiment next time. Maybe a bit more cheese and wine. Also, I might double the sauce next time. I like a lot if sauce. I chopped the mushrooms too coarsly and had some rubbery bits. My fault. First time ever preparing the pink oysters, which were a gift. Thank you for a nice vegetarian recipe. My husband and I enjoyed it.
This dish looks devine…can’t wait to try out.
Wonderful. Everyone wants this recipe X
Should this recipe say 16oz rigatoni? 6oz for 4 people seems rather small
Hi Adam,
My friends and I are small ladies, so we are not the biggest eaters. Everything can be bigger if you increase things proportionally! Thanks for your question!
Annie
There is no cream sauce in your picture!
Hi Tom! It’s there. I promise you! That said Donna above commented, she didn’t think there was enough sauce so please feel free to increase the amount of sauce to suit your taste. Everyone’s got unique ones!
Loved using my last flush for this recipe. It was such a perfect way to use them on a nasty day outside and I was able to get all my kids down on it too! I did step the sauce up just a bit for my boys. I have been making a dish similar to this for years just switching chicken for the shrooms. This was an improvement for sure!
I added some fresh thyme and substituted chicken broth for the white wine. It was delicious.
Is it possible that the flour was left out of the instructions?
Hi Cynthia, it’s in there, but thank you for letting me know it was unclear. I love this recipe and it was one of the first I posted on my blog. I’ve gotten better with recipe writing and will take the opportunity to clarify instructions!
We bought some pink oyster mushrooms today at our local farmers market so I was looking for a recipe to highlight the mushrooms. This was delicious and I felt like there was plenty of sauce, so obviously everyone is different. Easy and special all at once.