Orchiette Pasta with Wild Mushroom Cream Sauce

  • Level: Easy
  • Total: 39 min
  • Prep: 15 min
  • Cook: 24 min
  • Yield: 4 servings
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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

  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
  2. 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.
  3. 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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