Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (spaghetti, fettuccine, or penne)
- 1 cup dried or fresh cordyceps mushrooms (or substitutes like shiitake or maitake)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup vegetable broth
- 1/2 cup heavy cream or coconut cream (vegan option)
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil for garnish
- Optional: Red chili flakes for spice
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion; sauté until fragrant and translucent.
- Add cordyceps mushrooms to the skillet and cook for 5-7 minutes until tender and flavorful.
- Pour in vegetable broth, simmer for 2-3 minutes to deglaze the pan.
- Stir in heavy cream or coconut cream, season with salt, pepper, and chili flakes if desired. Let simmer for 4-5 minutes until slightly thickened.
- Add cooked pasta to the skillet and toss to coat evenly with mushroom sauce.
- Garnish with fresh parsley or basil, serve hot, and enjoy your exquisite fungi pasta.
Notes
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet or microwave, adding a splash of cream or broth to maintain creaminess.
- Avoid freezing, as cream-based pasta can become grainy upon thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Fusion, Fungi-Inspired
- Diet: Vegetarian, Vegan (with coconut cream)
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 25 mg
