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Cajun Oyster Mushroom Pasta


Oyster Mushrooms are officially my new favorite stand in for meat. They are so versatile and if seasoned and cooked properly they can be so delicious and satisfying. I seasoned these mushrooms up with some lemon pepper and other spices and placed them atop this creamy pasta; baby this dish did what it needed to do! The seasoning was on point and the creamy Cajun sauce was so good and layered with so much flavor.


You need this in your life. This is one of the best vegan pasta dishes I’ve put together to date. Let’s get into it.


 

1 Large Head Oyster Mushrooms

1 Can Coconut Milk

TBSP Tomato Paste

TBSP Garlic Paste

1/2 TBSP Basil Paste

1/2 - 1 Cup Grated Violife Parm Cheese

1/4 Cup Fresh Chopped Parsley

Large Handful Fresh Spinach

2 Cups Cooked Pasta of Choice

Lemon Pepper Seasoning

Smoked Paprika

Sea Salt

Black Pepper

Italian Seasoning

Chipotle Pepper Seasoning

Fresh Lemon Juice

Oil and Butter for frying

 

Let’s Do This


Clean you mushrooms and separate the heads from the stems. Shred the stems by hand, similar to pulling chicken or pork apart. Place in a bowl and toss in a bit of oil. Season generously with the seasonings above with exception of the Italian Seasoning.


Place a bit of oil and a tsp of butter in a skillet over medium heat. Heat until butter is melted and cook your mushrooms until slightly brown and they have lightly crisp edges. Remove from heat and set aside.


Add another tsp of butter in the skillet along with the Garlic and Basil Paste. Add in the Tomato Paste. Cook until combined. Pour in the Coconut Milk. Allow to simmer until the milk is bubbling and steaming.


Grate a generous amount of Violife Parmesan Cheese right into the skillet, about a cup or so. Stir and simmer until thickened and the cheese is fully melted. Season to taste with all of the same seasonings used on the mushrooms with the addition of the Italian Seasoning.


Add in the chopped parsley and spinach. Cook until spinach is softened. Add in your cooked and drained pasta.


Plate, top with cooked mushrooms, more grated cheese, more parsley, and a squeeze of fresh lemon. Enjoy!





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