Comforting Orecchiette Mushrooms (Printable Version)
Tender pasta blended with mushrooms, thyme, cream, and Parmesan for a warm, satisfying dish.
# Ingredients Required:
→ Pasta
01 -
340 grams orecchiette pasta
→ Fats
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon olive oil
→ Aromatics
04 -
1 medium shallot, finely chopped
05 -
3 garlic cloves, minced
→ Vegetables
06 -
450 grams cremini mushrooms, sliced
→ Herbs & Spices
07 -
2 teaspoons fresh thyme leaves
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Dairy
10 -
120 milliliters heavy cream
11 -
25 grams grated Parmesan cheese, plus additional for serving
→ Miscellaneous
12 -
Reserved pasta water, as needed
# Guide to Cooking:
01 -
Bring a large pot of salted water to a boil. Cook orecchiette until al dente, about 9 to 11 minutes. Reserve 240 milliliters pasta water, then drain the pasta.
02 -
In a large skillet, heat butter and olive oil over medium heat. Add shallot and cook for 2 to 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
03 -
Add sliced cremini mushrooms to the skillet. Cook for 8 to 10 minutes until browned and moisture evaporates. Season with salt and black pepper to taste.
04 -
Stir in fresh thyme leaves and cook briefly until aromatic, about 30 seconds.
05 -
Pour in heavy cream, simmer gently for 2 to 3 minutes until slightly thickened. Incorporate grated Parmesan cheese, stirring until melted and smooth.
06 -
Add the cooked pasta to the skillet and toss to coat evenly. If necessary, loosen the sauce with reserved pasta water to achieve desired consistency.
07 -
Plate the dish warm, garnished with additional Parmesan cheese and thyme leaves if preferred.
# Extra Suggestions:
01 -
Using reserved pasta water helps to adjust sauce consistency and enhances texture.