Some recipes aren’t about showing off. They’re about comfort. Garlic, pasta, mushrooms, a bit of cream. Nothing complicated. Nothing trendy. Just good food done right.
This dish is built around pom pom mushrooms, and it works because they don’t need help. They bring texture. They bring flavor. They hold their own.
If you’ve never made pasta with mushrooms that act like protein, this is the one to start with.
Ingredients
- 1 large pom pom mushroom, torn into chunks
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small shallot, chopped
- ½ cup unsweetened oat milk or cashew cream
- 1 tablespoon nutritional yeast (optional)
- Salt and pepper to taste
- Pasta of choice (fettuccine, linguine, or penne)
- Chopped parsley or chives for garnish
How to Make It
- Start with a dry pan. Add the pom pom mushrooms and cook over medium heat to release moisture. Stir occasionally until the pan dries up and the mushrooms start to brown.
- Add olive oil, garlic, and shallot. Cook until fragrant and soft.
- Pour in the oat milk or cashew cream. Stir gently. Simmer until it thickens slightly.
- Stir in nutritional yeast if using. Add salt and pepper.
- Cook pasta according to the box. Drain and add it straight into the sauce.
- Toss everything together in the pan. Serve hot with fresh herbs on top.
Texture Tips
Don’t skip the dry-cook step. It keeps the pom pom mushrooms from getting soggy and lets the flavor concentrate. You want the edges to crisp a little before adding any liquid.
New to cooking them? Read this first:
How to Cook Pom Pom Mushrooms for the First Time
What Else Can You Make with Them?
Try a different spin with these ideas:
Pom Pom Mushroom Crab Cakes (Vegan Recipe)
Gourmet Meals with Pom Pom Mushrooms
For more recipe angles and plant-based inspiration:
Vegan Recipes with Pom Pom Mushrooms
Want the Full Playbook?
This recipe is just one piece of the full pom pom mushroom guide. From brain health to foraging, it’s all in here:
The Complete Guide to Pom Pom Mushroom Recipes