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