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One-Pot Creamy Fettuccine + Peas + King Oyster Mushroom ‘Scallops’

One Pot Fettuccine recipe features tender sweet peas and king oyster mushrooms sliced into ‘scallops’ and cooked until tender in a creamy vegan cashew cream that’s ready in about 30 minutes!

a top down view of skillet with alfredo noodles with king oyster mushrooms scallops and peas

For all of you who love creamy, lemony, garlicky flavors, this vegan pasta dish will be for you! It’s a trifecta of flavors and textures tossed with fettuccine, sweet peas, and king oyster mushroom scallops.

Can a pasta dish get any better? In my book, this is the creme de la creme of creamy vegan pasta dishes!

I have been making this recipe for years. I love the idea of a one-pot pasta dish that’s easy to make and turns out perfectly every time!

side by side picture of king oyster mushrooms and green peas in a white bowl

Oyster Mushrooms + Peas

I have always been intrigued by using king oyster mushrooms in place of scallops. If you’re a mushroom lover like me, I know you’ll love this!

King oyster mushrooms can be found at your local Asian markets. They cook up tender and meaty, making them a substantial addition to recipes. If you can’t find king oyster mushrooms, sub in about 8 oz. of your favorite mushrooms.

Peas add color, texture, and a good dose of protein to each serving. You can use fresh or frozen peas in this recipe.

Be sure to check out the nutritional numbers at the bottom of the post. One serving of this creamy dish contains 35% of your daily protein requirements and 144% of your vitamin K needs. Not too shabby for pasta, peas, and mushrooms!

top down view of king oyster mushrooms freshly cooked in a skillet.

Tips For Sauteing Oyster Mushroom Scallops

Add a little coconut amino, soy sauce, or tamari for a golden color. While sauteing the king oyster mushrooms, I added a little coconut amino to the pan with 2 tablespoons of water. The coconut aminos gave the mushrooms a slight golden color, and the water kept them tender and moist throughout cooking.

If you use tamari, just be sure you don’t go overboard since it’s high in sodium (too much may ruin them). If you don’t plan on using coconut aminos or tamari, sprinkle the mushrooms with a pinch of salt.

Opt for oil-free sauteeing. If you want to keep oil to a minimum, saute the mushrooms and garlic in about 3 – 4 tablespoons of water.

Cut mushroom ‘scallops’ to 1/4 to 1/2 inch. Typically, mushrooms reduce in size quite a bit after sauteing. On the contrary, my oyster mushrooms stayed about the same size once cooked, so be sure you don’t slice them too thick thinking they will shrink. I found slicing them anywhere between 1/4 and 1/2 inch was perfect.

side by side picture of the process of making vegan cashew cream.

Making The Vegan Cream

For the sauce, we’ll be making a heavy vegan cream using raw cashews, unsweetened non-dairy milk, lemon juice, and salt.

The raw cashews will be blended in a small blender with the other ingredients. It’s so easy and delicious!

The cream is very simple. For a flavor boost, add a dash or two of onion and garlic powder.

top down view of skillet with fettuccine noodles, cashew alfredo sauce, and peas ready to be mixed

Once the pasta and remaining ingredients have come together, add the cream and mushrooms, mixing well (shown below).

Serve with chopped parsley and plenty of fresh cracked pepper. Enjoy this amazingly easy and delicious one-pot vegan pasta dish!

side view of skillet with fettuccine alfredo mixed all together and ready to serve

More Pasta Inspiration!

If you try this one-pot fettuccine recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Healthy and delicious, this one-pot pasta dish is bursting with flavors and textures!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 3
  • Category: Entree, Pasta
  • Cuisine: Vegan


  • 2 tablespoons olive oil, divided
  • 2 king oyster mushrooms, cut into 1/2 inch slices
  • 4 garlic cloves, minced
  • 1/41/2 teaspoon red pepper flakes, optional
  • 3 1/4 cups low-sodium vegetable broth (or water + 1/2 tsp. Better Than Bouillon)
  • 8 oz. fettuccine
  • 1 1/2 cup fresh peas (if frozen, let thaw)
  • 1 medium lemon, juice of (about 23 tablespoons) + a little zest if you like
  • 1/4 cup chopped parsley
  • mineral salt & fresh cracked pepper, to taste

Heavy Cashew Cream

  • 1/3 cup raw cashews, soaked for 2 hours and drained
  • 1/4 cup unsweetened almond milk (or favorite unsweet non-dairy milk)
  • juice of 1/2 small lemon (about 2 teaspoons)
  • pinch of mineral salt


King Oyster Mushroom Scallops: Gently wash and dry the mushrooms. Slice into about 1/2 inch pieces. Heat oil over medium heat in a 4 qt. pan or pot (pref. wide bottomed so the dry noodles can lay flat), add mushrooms and cook until golden on each side, about 6 – 8 minutes total. After cooking a few minutes, add about 2 tablespoons of water to the pan, repeat as needed when water has evaporated. This will help keep them moist looking. You may also like to season them with a splash of coconut amino’s, low sodium tamari or pinch of salt when adding the water. Once done, reserve mushrooms on a small plate until later.

Vegan Cream: In a small blender, place the cashews, almond milk, lemon juice and pinch of salt, process until creamy. Add 1 tablespoon milk at a time as needed to thin. Set aside.

Pasta: In same pot, heat remaining oil over medium heat, add garlic and red pepper flakes, saute for about 1 minute, or until garlic is golden in color. Add broth and fettuccine, bring to a boil, cover, reduce heat to a semi-rigorous rolling boil and cook, stirring occasionally for about 13 – 14 minutes (if using different pasta, cooking times with vary so check the package directions for cooking times). About 4 minutes before pasta is done, add the peas and continue to cook. A little broth left at the end of cooking is ok (about 1/4 cup), it will add to the creaminess when the cream is added. If more than 1/4 cup, keep cooking to reduce the liquids. Once done, add the juice of 1 lemon, heavy cream, mushrooms, salt and fresh cracked pepper to taste, stir to combine. Serve warm.

Serve: Place pasta in individual bowls, top with chopped parsley, a little fresh cracked pepper and enjoy!

Serves 3 generously.


If you want to keep oil to a minimum, do a water saute for the mushrooms and the garlic.

This recipe is not overly creamy, feel free to double the heavy cream recipe if you prefer a more creamier pasta.

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  1. Rebecca Alkhas says:

    I really enjoyed the sauce. The king oyster mushrooms were rubbery. Next time I’ll make these with baby bells. Over all very tasty

  2. Wow, this tastes lovely! I took an easy option and used a tub of Oatly Creme Fraiche instead of making the cashew cream, but the end result tasted great.

  3. Oh boy, that was good! My husband had second plate and I will make it again and again for sure!

  4. I just made this for dinner and my omnivore spouse loved it almost as much as I did. He mistakenly picked up oyster mushrooms for me, so I used them. While I look forward to using King oyster mushrooms in the future. I’ve been vegan for a little over a month, and wasn’t a fan of any nut based sauces, but this one is really good. I am also learning to love mushrooms! Win win! Thank you and I can’t wait to try more of your recipes.

  5. You scored a 100% on this one. Oyster Mushrooms are a very fun to work with. Try shredding them with a fork to mark a BBQ puledl “Pork” sandwhich or a Barbacoa dish in a soft shelled taco, they are quite versatile. Keep up the great work this was fun to make and my wife really liked it.

  6. WOW! This was incredible. I used normal mushrooms and basically tripled the cashew cheese sauce and added heaps of nutritional yeast as I thought it was a bit bland. Turned out AMAZING. I could live off this recipe forever! So creamy and tasted like the normal puss and period filled non vegan carbonara haha.

  7. LOVE the idea of using oyster mushrooms as scallops! I have found them to be a little tough when I’ve had them at restaurants – but they were always served in larger pieces. I imagine they are much tastier as scallops. I can’t wait to try this recipe!

    1. Julie | The Simple Veganista says:

      I’ve never had king oyster mushrooms any other way, other than making them into these scallop medallions. They are so good. There was not any toughness at all, except for the very end pieces which were oddly shaped and crunchy (I wouldn’t suggest using those pieces). I think you’ll them this way! Enjoy :)

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