Orchiette Pasta with Wild Mushroom Cream Sauce

Total Time:
39 min
Prep:
15 min
Cook:
24 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 ounces orchiette pasta
  • 2 tablespoons olive oil
  • 1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped garlic
  • 2 teaspoons minced fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups heavy cream
  • 1/2 cup finely grated Parmesan
  • 2 tablespoons finely chopped chives
Directions

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.

Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.

Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.


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