Description
This creamy Orecchiette with Mushroom Thyme Sauce is a comforting Italian main course featuring tender pasta coated in a rich, flavorful sauce made with cremini mushrooms, fresh thyme, garlic, and Parmesan cheese. The sauce is gently simmered with white wine and cream, creating a luscious texture perfect for a cozy dinner. Garnished with fresh parsley, this vegetarian dish is both hearty and elegant.
Ingredients
Scale
Pasta
- 12 oz orecchiette pasta
Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 16 oz cremini or mixed mushrooms, sliced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish (optional)
- Chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the orecchiette according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté the aromatics: In a large skillet, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the mushrooms: Add the sliced mushrooms and fresh thyme leaves to the skillet. Cook, stirring occasionally, until the mushrooms are browned and tender, about 8 to 10 minutes.
- Deglaze with wine: Pour in the dry white wine, scraping the bottom of the pan to loosen any browned bits. Allow the wine to simmer and reduce for 2 to 3 minutes.
- Add cream and cheese: Stir in the heavy cream and bring the mixture to a gentle simmer. Add the grated Parmesan cheese, season with salt and black pepper, and stir until the cheese has melted and the sauce is smooth.
- Combine pasta and sauce: Add the cooked orecchiette to the skillet with the sauce. Add a splash of the reserved pasta water to loosen the sauce if needed, then toss well to coat the pasta evenly.
- Serve: Serve the pasta warm, garnished with chopped fresh parsley if desired for added freshness and color.
Notes
- You can substitute orecchiette with other short pasta like shells or farfalle.
- For a dairy-free version, use plant-based cream and cheese alternatives.
- Add spinach or peas during the cooking process for extra vegetables and color.
