Creamy Umami Mushroom Pasta Recipe
There's an unexpected ingredient that gives this creamy mushroom pasta recipe a unique, savory flavor: oyster sauce!
That's right, Premium Oyster Sauce from Lee Kum Kee is the chef's secret that instantly upgrades any dish with a dash of umami, salty, and savory flavors. Its deep rich savoriness pairs perfectly with mushrooms, making it an essential ingredient to season the sauce in this creamy pasta recipe.
Creamy mushroom pasta is great for a quick weeknight meal that packs in tons of flavor. The natural umami of the mushrooms meshes with the flavors of the oyster sauce to give a rich, savory flavor that permeates the cream sauce, making this an indulgent and delicious pasta dish you'll want to make time and time again!
What You Will Need
Ingredients
- ½ lb (227 g) rigatoni
- Salted water, for boiling the pasta
- 3 Tbsp. (45 mL) olive oil
- 2 shallots, finely chopped
- ½ lb (227 g) assorted mushrooms, cleaned and sliced
- 1 tsp. Lee Kum Kee Minced Garlic
- 2 Tbsp. (28 g) unsalted butter
- 1½ cup (375 mL) heavy cream
- ½ cup (50 g) freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Seasoning
- 2 Tbsp. (30 mL) Lee Kum Kee Premium Oyster Sauce
Made with
Lee Kum Kee products
How to make it
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Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. Reserve ½ cup (120 mL) of the pasta water, then drain.
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Cook Shallots: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallots and cook for 2–3 minutes until softened.
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Cook the Mushrooms: Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until golden brown and the moisture has evaporated. Stir in the Lee Kum Kee Minced Garlic and butter; cook for 1 minute until fragrant.
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Build the Cream Sauce: Pour in the heavy cream and simmer gently for 3–4 minutes until slightly thickened. Stir in the Lee Kum Kee Premium Oyster Sauce until fully combined.
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Combine Pasta and Sauce: Add the cooked rigatoni and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Stir in the Parmesan and toss until melted. Season with salt and freshly ground black pepper to taste.
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Serve: Garnish with chopped fresh parsley and additional Parmesan before serving.
Find more pasta recipes on our recipes page!
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