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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.

Ingredients

Scale
  • 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

Instructions

  1. Cook orecchiette pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil and butter over medium heat. Sauté shallot and garlic for 2–3 minutes until fragrant.
  3. Add mushrooms and thyme, cooking until mushrooms are tender and golden, about 8–10 minutes.
  4. Sprinkle in flour and stir for 1 minute.
  5. Deglaze the pan with white wine or broth, scraping up any bits from the bottom.
  6. Pour in the remaining broth and bring to a simmer.
  7. Stir in cream and simmer until slightly thickened, 3–5 minutes.
  8. Add cooked pasta to the skillet and toss to coat. If needed, use reserved pasta water to loosen the sauce.
  9. Stir in Parmesan (if using), season with salt and pepper, and serve hot.
  10. 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

Keywords: orecchiette, mushroom pasta, creamy thyme sauce, vegetarian pasta, comfort food, Italian