Orecchiette with Mushroom Thyme Sauce
Indulge in a comforting bowl of Orecchiette with Mushroom Thyme Sauce, a delightful dish that combines the earthy flavors of sautéed mushrooms and fragrant thyme with creamy pasta. This easy-to-make recipe is perfect for weeknight dinners or family gatherings, bringing warmth and satisfaction to your table in just 30 minutes. With its rich texture and savory taste, this vegetarian-friendly meal is sure to please even the pickiest eaters. Plus, it’s versatile enough to accommodate various dietary preferences, making it a go-to favorite for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 16 oz orecchiette pasta
- 1 Tbsp unsalted butter
- 16 oz button mushrooms (sliced)
- 1½ tsp minced garlic
- 1 Tbsp cornstarch
- 1 cup half-and-half
- 1 cup milk
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tsp minced fresh thyme (or ½ tsp dried thyme)
- ½ cup grated Parmesan cheese
Instructions
- Cook the orecchiette in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté sliced mushrooms for about 3-4 minutes until browned. Add minced garlic and cook for another few minutes until fragrant.
- In a small bowl, whisk together cornstarch and half-and-half until smooth. Pour into the skillet with milk, salt, pepper, thyme, and Parmesan cheese. Stir well.
- Reduce heat to medium-low and let the sauce simmer for about 6-8 minutes until thickened.
- Toss the cooked orecchiette in the sauce until fully coated and serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg