Orecchiette with mushrooms and spinach
Ingredients
- 300 g/10.5 oz orecchiette
- 400 g/14 oz cremini mushrooms
thinly sliced
- 1 tbsp olive oil
- 1 shallot
finely chopped
- 4 garlic cloves
minced
- 1 tsp salt
black pepper, dried thyme
- 100 g/3.5 oz spinach
- 120 ml/ ½ cup cream
- 15 g/ ½ oz grated Pecorino
more for serving
- 1 tbsp salted butter
optional
- freshly ground black pepper
for serving
- crushed red pepper flakes
for serving
Directions
- 1
Get all the prep done before you start cooking: mince the garlic and finely chop the shallot. Thinly slice the mushrooms.
- 2
Cook the orecchiette in a large pot of generously salted boiling water, until al dente. Drain, reserving 1/2 cup of the cooking water.
- 3
In the meantime, heat a large nonstick skillet over high heat and add mushrooms. Cook until they release moisture, about 5 minutes. Stir frequently. Add olive oil and cook until the mushrooms start to brown. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Stir in salt, black pepper and thyme.
- 4
Add spinach, stir until slightly wilted. Pour in cream, reduce heat to low and bring to a simmer. Stir in pecorino.
- 5
Add butter and orecchiette, stir until butter is melted. Add ¼ cup cooking water and adjust salt to your own taste. Keep stirring until glossy. Finish off with freshly ground black pepper and red pepper flakes. Enjoy!
Orecchiette with mushrooms and spinach
Similar Recipes
Ratings & Reviews
Based on 4 ratings
Rating Breakdown
About this Recipe
Craving a deeply satisfying meal that comes together in a flash? This orecchiette with mushrooms and spinach delivers a taste of Italian comfort food, perfect for a busy weeknight yet impressive enough for company. It's the kind of velvety, rich pasta dish that feels like a warm hug in a bowl, without the fuss.
Why This Recipe Works So Well
The magic of this dish lies in its exquisite balance of creamy texture and earthy flavors, all achieved with minimal effort. You'll love how the delicate, ear-shaped orecchiette perfectly cradles the rich Parmesan cream sauce, ensuring every bite is a burst of savory goodness. The thinly sliced cremini mushrooms lend a deep umami character, while fresh spinach adds a touch of brightness, making this a truly well-rounded and comforting meal that's ready quicker than you might think.
What to Expect
Prepare yourself for a truly delicious experience. Each piece of orecchiette will be coated in a luscious, velvety Parmesan cream sauce, infused with the aromatic notes of sautéed shallots and garlic, and a hint of dried thyme. The tender cremini mushrooms provide a wonderfully earthy counterpoint, beautifully complemented by the wilted spinach. It’s a dish that feels indulgent and profoundly comforting, with a savory depth that will have you reaching for seconds. The optional salted butter at the end adds an extra layer of richness, elevating the sauce to pure bliss.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences. While cremini mushrooms provide fantastic flavor, feel free to use other thinly sliced mushrooms like button or shiitake if those are on hand. If Pecorino isn't available, grated Parmesan cheese makes an excellent substitute, offering a slightly milder but still delicious cheesy note. For an extra kick, don't shy away from adding more crushed red pepper flakes to suit your taste.
Serve this delightful orecchiette with a generous sprinkling of freshly ground black pepper and additional grated Pecorino. A crisp green salad makes a wonderful accompaniment, balancing the richness of the pasta.