Description
Orecchiette with mushroom thyme sauce is a delightful dish that combines tender, ear-shaped pasta with a rich, earthy sauce infused with aromatic thyme. This comforting recipe evokes memories of cherished family gatherings and cozy nights in. With its simple preparation and impressive presentation, it’s perfect for any occasion—whether you’re hosting friends or enjoying a quiet dinner at home.
Ingredients
Scale
- 8 oz orecchiette pasta
- 2 cups fresh cremini mushrooms, sliced
- 2 tbsp fresh thyme leaves
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth (low-sodium)
- 3 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
Instructions
- Cook the orecchiette in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent (about 3 minutes). Stir in minced garlic and cook until fragrant.
- Add sliced mushrooms and thyme to the skillet; cook for 5-7 minutes until the mushrooms are browned and tender.
- Pour in the vegetable broth and bring to a simmer for about 5 minutes to reduce slightly.
- Combine the cooked orecchiette with the sauce, adding reserved pasta water as needed for consistency. Mix well.
- Stir in grated Parmesan cheese until melted and creamy; season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg