Description
Orecchiette with Mushroom Thyme Sauce features tender orecchiette pasta tossed in a rich, savory sauce made with sautéed mushrooms, fragrant thyme, garlic, and a splash of cream. Elegant, earthy, and easy to prepare—perfect for a weeknight dinner or a cozy weekend meal.
Ingredients
12 oz orecchiette pasta
2 tablespoons olive oil or butter
12 oz mixed mushrooms (cremini, button, shiitake), sliced
2 cloves garlic, minced
1 small shallot or ½ onion, finely chopped
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
½ cup dry white wine or broth
¾ cup heavy cream or half-and-half
¼ cup grated Parmesan cheese (plus extra for serving)
Salt and freshly ground black pepper, to taste
Optional garnish: chopped parsley, lemon zest, red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Cook orecchiette according to package directions until al dente. Reserve about ½ cup pasta water, then drain.
- While pasta cooks, heat oil or butter in a large skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 2 minutes to allow browning, then stir and cook another 3–4 minutes until golden. Remove mushrooms to a bowl and set aside.
- In the same skillet, reduce heat to medium. Add shallot (or onion) and garlic; cook until softened and fragrant, about 2 minutes.
- Pour in white wine (or broth), scraping up any browned bits from the pan. Simmer until reduced by half, about 2–3 minutes.
- Stir in cream, thyme, and cooked mushrooms. Simmer gently until sauce thickens slightly, about 3–4 minutes. Stir in Parmesan and season with salt and pepper.
- Add drained orecchiette and a few tablespoons of reserved pasta water to the sauce. Toss to coat well, adding more pasta water as needed for a silky consistency.
- Divide between bowls and garnish with extra Parmesan, parsley, lemon zest, or red pepper flakes, as desired.
Notes
Mix in greens like spinach or kale for extra nutrition.
Swap cheeses for flavor variation—try Gruyère or goat cheese.
For a vegan version, use plant-based cream and cheese.
Add red pepper flakes or chili oil for a spicy kick.
Store in the fridge for up to 2 days; reheat gently with a splash of cream or broth.
Not freezer-friendly due to the cream-based sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
