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  • Writer's pictureDaniel Heghes

Penne with oyster mushrooms recipe

This is what we call “stir-fry pasta”, in the sense that it is quick to make and best cooked in a wok, where the pan-fried vegetables and herbs bring the whole dish to life.


  • 5.3 oz penne pasta

  • 2 tbsp olive oil

  • 2 garlic cloves, crushed

  • 1 red onion, thinly sliced

  • 10.6 oz oyster mushrooms, thinly sliced

  • 2.5 oz sun-dried tomatoes, thinly sliced

  • 3.5 oz French beans, blanched

  • 1.9 oz pine nuts

  • 1 handful basil leaves, torn


  • Cuisine: English

  • Recipe Type: Main

  • Difficulty: Easy

  • Preparation Time: 10 mins

  • Cooking Time: 10 mins

  • Serves: 4


  1. Put the pasta in a large saucepan of boiling salted water and cook for the specified time, usually about 10minutes. Drain well.

  2. In a wok or large pan, heat the oil and allow the garlic to infuse for 30 seconds. Add the onion and oyster mushrooms, and cook on a medium heat for 5-6 minutes, tossing occasionally to prevent burning. Add the sun-dried tomatoes and French beans, and mix well with the mushrooms.

  3. Add the hot, drained pasta, pine nuts, and torn basil leaves, and cook gently for a further 2-3 minutes before serving.

Recipe taken from The Easy Vegetarian Cookbook by Adrian and Michael Daniel. Photos by Richard Jung. Copyright of book Octopus Publishing Group.

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