Looking for a weeknight dinner that’s incredibly fast, ridiculously creamy, and packed with fresh, vibrant flavor? You’ve found it! The magic of this dish lies in its no-cook avocado sauce, which comes together in minutes while the pasta boils. We’re swapping out the surf for some ‘turf’ with savory, meaty grilled king oyster mushrooms that provide the perfect satisfying bite. It’s a healthy, elegant, and completely plant-powered meal that will have everyone asking for seconds.
Ingredients
• FOR THE GRILLED KING OYSTER MUSHROOMS
• 1½ lbs / 680 g king oyster mushrooms
• 1 Tbsp / 15 ml extra virgin olive oil
• 1 Tbsp / 15 ml freshly squeezed lemon juice
• 1 Tbsp / 15 ml cilantro, minced
• 1 Tbsp / 15 ml basil, minced
• ¼ tsp / 1.25 ml red pepper flakes
• Sea salt and freshly ground black pepper, to taste
• FOR THE AVOCADO SAUCE & PASTA
• 12 oz / 340 g whole wheat linguini
• 2 ripe avocados, pitted and peeled
• 1 Tbsp / 15 ml extra virgin olive oil
• 1 lemon, zested and juiced
• 4 cups / 950 ml spinach, packed
• ½ cup / 120 ml cilantro
• ½ cup / 120 ml basil
• 2 cloves garlic
• ¼ tsp / 1.25 ml each sea salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook the linguini according to package directions until al dente. Just before draining, carefully scoop out and reserve about ½ cup / 120 ml of the starchy pasta water. Drain the pasta and return it to the pot or a large bowl.
2. While the pasta cooks, prepare the mushrooms. Trim the ends of the king oyster mushrooms and slice them lengthwise into ½-inch / 1.25 cm thick planks. In a bowl, toss the mushroom planks with olive oil, lemon juice, minced cilantro, basil, red pepper flakes, and a pinch of salt and pepper until evenly coated. Thread the mushrooms onto metal or pre-soaked wooden skewers.
3. To make the sauce, combine the avocados, olive oil, lemon zest and juice, spinach, cilantro, basil, garlic, salt, and pepper in a food processor. Pulse until chunky. With the processor running, stream in the reserved pasta water, 1 Tbsp / 15 ml at a time, until the mixture is creamy and reaches your desired sauce consistency. You may not need all the water.
4. Heat a grill or grill pan over medium-high heat. Grill the mushroom skewers for 4-5 minutes per side, until tender with defined grill marks.
5. Pour the avocado sauce over the warm pasta and toss thoroughly to coat. Serve immediately, topped with the grilled king oyster mushrooms.
Nutritional Information
• NUTRITIONAL VALUE PER SERVING
• Calories: 276 | Protein: 12 g | Carbs: 28 g | Total Fat: 15 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 10 g | Sodium: 60 mg | Cholesterol: 0 mg
Pro Tips
• For a thinner sauce, add more reserved pasta water; for a thicker, richer sauce, add another half avocado.
• Scoring the king oyster mushrooms in a crosshatch pattern before marinating helps them absorb more flavor and cook evenly.
• Pulse the sauce until just combined for a lovely, slightly chunky texture. Over-blending can make it gummy.
• Boost the veggies by wilting in a few extra handfuls of fresh spinach into the hot pasta before adding the sauce.
FAQ
Q: Is this creamy avocado pasta a good source of vegetarian protein
A: Yes, this dish offers a solid plant-based protein boost. Each serving contains 12 grams of protein, primarily from the whole wheat linguini and the savory, ‘meaty’ king oyster mushrooms, making it a satisfying and well-rounded vegetarian meal.
Q: Can I substitute the king oyster mushrooms or use a different pasta
A: Absolutely! If you can’t find king oyster mushrooms, thick-sliced portobello mushrooms or even grilled tofu planks work wonderfully as a savory substitute. For the pasta, feel free to use any long noodle like spaghetti or fettuccine. For a gluten-free option, lentil or chickpea pasta would be a great choice that also increases the protein content.
Q: How do I store leftovers without the avocado sauce turning brown
A: To keep the avocado sauce vibrant, store it separately from the pasta and mushrooms if possible. Press a piece of plastic wrap directly onto the surface of the sauce before sealing the container to minimize air contact. The lemon juice in the recipe also helps prevent browning. It’s best enjoyed within 1-2 days for optimal freshness and color.
Q: Can I make this recipe soy-free or nut-free
A: This recipe is naturally both soy-free and nut-free, making it a fantastic option for those with common food allergies. The creaminess comes entirely from the healthy fats in the avocado, not from nuts, cream, or soy-based products.
