Orchiette Pasta with Wild Mushroom Cream Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 914
- Total Fat
- 58
- Saturated Fat
- 32
- Carbohydrates
- 78
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 22
- Cholesterol
- 176
- Sodium
- 830
- Total: 39 min
- Prep: 15 min
- Cook: 24 min
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.