Creamy Mushroom Thyme Orecchiette
	
		Tender orecchiette pasta cloaked in a rich, velvety mushroom and thyme sauce — this earthy, comforting dish is a perfect balance of umami, creaminess, and fragrant herbs, ideal for a cozy night in.
	 
	
		
							- Author: Djihane
 
							- Prep Time: 10 minutes
 
							- Cook Time: 25 minutes
 
							- Total Time: 35 minutes
 
							- Yield: 4 servings 1x
 
							- Category: Main Course
 
							- Method: Stovetop
 
							- Cuisine: Italian
 
							- Diet: Vegetarian
 
					
	 
	
		
		
			
- 12 oz orecchiette pasta
 
- 2 tablespoons olive oil
 
- 2 tablespoons butter
 
- 1 small shallot, finely chopped
 
- 3 cloves garlic, minced
 
- 10 oz cremini or baby bella mushrooms, sliced
 
- 1 tablespoon fresh thyme leaves
 
- 1 tablespoon all-purpose flour
 
- 1/2 cup dry white wine or vegetable broth
 
- 1 1/4 cups vegetable broth
 
- 1/2 cup heavy cream or plant-based cream
 
- 1/4 cup grated Parmesan (optional)
 
- Salt and black pepper to taste
 
- Extra thyme and Parmesan for garnish
 
		 
	 
	
		
		
			
- Cook orecchiette pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
 
- In a large skillet, heat olive oil and butter over medium heat. Sauté shallot and garlic for 2–3 minutes until fragrant.
 
- Add mushrooms and thyme, cooking until mushrooms are tender and golden, about 8–10 minutes.
 
- Sprinkle in flour and stir for 1 minute.
 
- Deglaze the pan with white wine or broth, scraping up any bits from the bottom.
 
- Pour in the remaining broth and bring to a simmer.
 
- Stir in cream and simmer until slightly thickened, 3–5 minutes.
 
- Add cooked pasta to the skillet and toss to coat. If needed, use reserved pasta water to loosen the sauce.
 
- Stir in Parmesan (if using), season with salt and pepper, and serve hot.
 
- Garnish with fresh thyme and extra cheese.
 
		 
	 
	
		Notes
		
			
- Use plant-based cream and omit Parmesan for a vegan version.
 
- Reserve pasta water is great for adjusting sauce consistency.
 
- Cremini or baby bella mushrooms give a deep umami flavor, but mixed mushrooms can also be used.
 
- Pair with crusty bread or a green salad for a complete meal.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 1 plate
 
							- Calories: 480
 
							- Sugar: 4g
 
							- Sodium: 420mg
 
							- Fat: 24g
 
							- Saturated Fat: 11g
 
							- Unsaturated Fat: 12g
 
							- Trans Fat: 0g
 
							- Carbohydrates: 52g
 
							- Fiber: 3g
 
							- Protein: 13g
 
							- Cholesterol: 40mg
 
					
	 
	
		Keywords: orecchiette, mushroom pasta, creamy thyme sauce, vegetarian pasta, comfort food, Italian