Description
Cozy, creamy, and loaded with umami—this Orecchiette with Mushroom Thyme Sauce is a weeknight dinner that feels like a little escape to Italy. Earthy mushrooms, fresh thyme, and a silky cream sauce cling to every bite of orecchiette pasta. Elegant, comforting, and oh-so easy!
Ingredients
12 oz orecchiette pasta
1 tbsp olive oil
2 tbsp unsalted butter (or vegan butter)
3 cloves garlic, minced
1 small shallot, finely chopped
16 oz mixed mushrooms (cremini, shiitake, oyster, etc.), sliced
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
½ cup dry white wine (optional)
¾ cup heavy cream (or coconut cream for dairy-free)
½ cup grated Parmesan (optional)
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Cook orecchiette until al dente. Reserve 1 cup of pasta water, then drain.
In a large skillet, heat olive oil and butter over medium heat. Sauté garlic and shallot for 2–3 minutes until fragrant.
Add mushrooms. Let them cook undisturbed for 4 minutes, then stir. Cook until golden, about 5–6 more minutes.
Stir in thyme, then deglaze with white wine (if using), simmering for 2–3 minutes until reduced.
Lower heat, pour in cream, and stir in Parmesan. Add pasta water gradually to loosen the sauce to your liking.
Toss in the orecchiette and coat well with the sauce. Season with salt and pepper.
Garnish with parsley and extra Parmesan. Serve warm and enjoy!
Notes
For added greens, stir in a handful of baby spinach or arugula just before serving.
To make it vegan, sub in plant-based butter, cream, and vegan Parmesan or nutritional yeast.
No orecchiette? Shells or cavatelli work wonderfully too.
Don’t forget to reserve that pasta water—it’s liquid gold for cream sauces!
Truffle oil lovers: a drizzle before serving is next-level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes