Rigatoni with Pink Oyster Mushrooms and Peas

Sautéed Pink Oyster mushrooms take center stage in this delectable pasta dish as a perfect stand-in for pancetta!

Servings: 8


  • 1 pound rigatoni
  • 6 Tablespoons olive oil
  • 1 pound Pink Oyster mushrooms, white stems removed, pink caps sliced
  • 4 cloves garlic, minced
  • 1 cup white or yellow onion, diced
  • ¼ cup flour (or omit for GF; sauce will be a bit looser, but equally delicious!)
  • 3 cups veggie or chicken broth
  • 1 cup heavy whipping cream
  • ½ cup white wine
  • 1 cup parmesan cheese, grated
  • 2 cups peas (fresh or frozen)
  • zest of 1 lemon


  • Cook pasta in salted water, following package instructions
  • Heat oil in a skillet. Add mushrooms and saute for 3-5+ minutes until well brown. Remove from pan and set aside. Add onion and garlic to the pan with the flour. Stir and cook for an additional 5-8 minutes until soft and fragrant.
  • Stir in broth and and white wine. Bring to simmer for 5 minutes. Reduce heat, add cream and parmesan cheese and until well combined. Add in peas and cook for an additional 2 minutes.
  • Season with salt and pepper to taste.
  • Add pasta, mushrooms, and sauce to a large serving bowl. Garnish with more parmesan, fresh ground pepper, and lemon lemon zest. Enjoy!
Back to blog