Orecchiette with mushrooms and spinach

Orecchiette with mushrooms and spinach

from servingdumplings.com
25 min

Orecchiette with mushrooms and spinach in a Parmesan cream sauce. It’s super delicious, velvety and comforting.

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. 1

    Get all the prep done before you start cooking: mince the garlic and finely chop the shallot. Thinly slice the mushrooms.

  2. 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. 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. 4

    Add spinach, stir until slightly wilted. Pour in cream, reduce heat to low and bring to a simmer. Stir in pecorino.

  5. 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!