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Oyster mushroom pasta in pink sauce

Recipe by:Chef Chloe Coscarelli


  • 1 lb. spaghetti (you can also use fettuccini, angel hair or any long pasta shape)
    1 cup minced onion (1 small onion)
    1/4 cup olive oil, divided
    Sea salt and freshly ground black pepper, to taste
    1 clove garlic, minced
    3 cups almond or dairy milk
    2 tbsp. nutritional yeast
    1/4 cup tomato paste
    5 oz. oyster mushrooms, left whole or sliced
    1/4 bunch parsley, finely chopped


Boil pasta in salted water per package instructions. In the meantime, sauté onion in 2 tbsp. olive oil with 1 tsp. salt over medium heat until completely soft, stirring frequently to avoid browning. Add garlic and cook a few minutes longer.

In a blender, combine onion-garlic mixture, milk, nutritional yeast and tomato paste. Process until very smooth, adding salt and pepper to taste.

Sauté mushrooms in 2 tbsp. olive oil and a pinch of salt over medium-high heat until soft and browned. Toss pasta with pink sauce and mushrooms. Garnish with parsley. Serve hot and creamy!

Makes 4 servings

Source:, featuring urban mushroom farmers and Back to the Roots founders Nikhil Arora and Alejandro Velez

Califonia Bountiful