BTTR Oyster Mushroom Pasta in Pink Sauce

“Rich and romantic, this traditional Italian favorite is magical with the addition of BTTR oyster mushrooms! The pink tomato cream sauce makes it perfect for that special dinner.” Chef Chloe, chefchloe.com
January 01, 2011

Ingredients

  • 1 pound 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
  • 1 clove garlic, minced
  • 3 cups almond or dairy milk
  • 2 tablespoons nutritional yeast
  • 1/4 cup organic tomato paste
  • 5 ounces BTTR oyster mushrooms, left whole or sliced
  • 1/4 bunch parsley, finely chopped
  • sea salt and freshly ground black pepper

Instructions

  1. Boil the pasta in salted water per package instructions. In the meantime, sauté onion in 2 tablespoons olive oil with 1 teaspoon of salt over medium heat until completely soft, stirring frequently to avoid browning. Add garlic and cook a few minutes longer.
  2. In a blender, combine the onion/garlic mixture, milk, nutritional yeast and tomato paste. Process until very smooth, adding salt and pepper to taste.
  3. Sauté mushrooms in 2 tablespoons olive oil and pinch of salt over medium/high heat until soft and browned.
  4. Toss pasta with the pink sauce, mushrooms and garnish with parsley. Serve hot and creamy!

Ingredients

  • 1 pound 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
  • 1 clove garlic, minced
  • 3 cups almond or dairy milk
  • 2 tablespoons nutritional yeast
  • 1/4 cup organic tomato paste
  • 5 ounces BTTR oyster mushrooms, left whole or sliced
  • 1/4 bunch parsley, finely chopped
  • sea salt and freshly ground black pepper
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