Penne with Oyster Mushrooms Prosciutto and Mint
Elevate your pasta night with this irresistible recipe for Penne with Oyster Mushrooms, Prosciutto, and Mint, a dish bursting with vibrant flavors and gourmet elegance. Tender penne pasta is coated in a silky, garlic-infused olive oil sauce and studded with golden, earthy oyster mushrooms, crispy strips of prosciutto, and a spicy kick of red chili flakes. A refreshing twist comes from aromatic mint leaves and zesty lemon, creating a perfect balance of richness and brightness. Topped with freshly grated Parmesan, this recipe is a restaurant-worthy delight that’s ready in just 35 minutes. Ideal for casual dinners or special occasions, this easy-to-make pasta masterpiece will have everyone coming back for seconds. Perfect for fans of quick pasta recipes, mushroom dishes, and Mediterranean-inspired meals.
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Ingredients
- 400 grams penne pasta
- 250 grams oyster mushrooms
- 100 grams prosciutto
- 3 tablespoons olive oil
- 2 units garlic cloves
- 0.5 teaspoons red chili flakes
- 1 teaspoon lemon zest
- 20 grams fresh mint leaves
- 50 grams Parmesan cheese, grated
- 1 to taste salt
- 1 to taste black pepper
Directions
Step 1
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
Step 2
In the meantime, clean the oyster mushrooms with a damp paper towel and tear them into bite-sized pieces. Slice the prosciutto into thin strips. Finely mince the garlic cloves and roughly chop the fresh mint leaves.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the garlic and sauté until fragrant, about 1 minute. Add the oyster mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and tender.
Step 4
Add the prosciutto to the skillet and cook for 2-3 minutes, allowing it to become slightly crispy. Stir in the red chili flakes and lemon zest, ensuring they are evenly distributed.
Step 5
Add the cooked penne pasta to the skillet along with the remaining 1 tablespoon of olive oil. Toss to combine, and gradually add some of the reserved pasta water to create a silky sauce that coats the pasta.
Step 6
Remove the skillet from heat and gently mix in the chopped mint leaves. Season with salt and black pepper to taste.
Step 7
Serve the pasta in bowls, garnished with grated Parmesan cheese and a few extra mint leaves for a fresh finish.
Nutrition Facts
| Serving size | (878.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2386.3 |
| Total Fat 82.2g | 0% |
| Saturated Fat 21.7g | 0% |
| Polyunsaturated Fat 7.3g | |
| Cholesterol 133mg | 0% |
| Sodium 5090.1mg | 0% |
| Total Carbohydrate 315.3g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 6.1g | |
| Protein 106.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 643.5mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 2408.1mg | 0% |
Source of Calories