Description
Orecchiette with Mushroom Thyme Sauce is a cozy, elegant pasta dish made with tender orecchiette tossed in a creamy mushroom sauce infused with garlic, shallots, Parmesan, and fresh thyme.
Ingredients
Scale
- 12 oz (340g) orecchiette pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- 16 oz (450g) cremini mushrooms, sliced
- 2 teaspoons fresh thyme leaves
- Salt and black pepper, to taste
- 1/2 cup (120ml) heavy cream
- 1/4 cup (25g) grated Parmesan cheese, plus more for serving
- Reserved pasta water, as needed
Instructions
- Boil orecchiette in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Heat butter and olive oil in a large skillet. Add shallot and cook 2–3 minutes. Stir in garlic and cook 30 seconds.
- Add mushrooms and cook 8–10 minutes until browned and moisture evaporates. Season with salt and pepper.
- Stir in fresh thyme and cook briefly until fragrant.
- Pour in heavy cream and simmer 2–3 minutes until slightly thickened. Stir in Parmesan.
- Add pasta to skillet and toss to coat. Loosen with reserved pasta water as needed.
- Serve warm, topped with extra Parmesan and thyme if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg