Description
A delicious and creamy orecchiette pasta dish with a flavorful mushroom thyme sauce.
Ingredients
- 8 ounces orecchiette pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button)
- 1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme)
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add the thyme and vegetable broth to the skillet. Bring to a simmer and let it cook for about 2-3 minutes.
- Lower the heat and stir in the heavy cream. Let it simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Add the cooked orecchiette to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with fresh parsley.
Notes
- For added protein, consider adding cooked chicken or sautéed shrimp to the dish.
- Swap out the mushrooms for spinach or kale for a different flavor and added nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg