Garlic Mushroom Pasta

Mushroom pasta is not something we are new to, but making this mushroom sauce and serving it with steak, was the inspiration that I couldn’t resist, adding pasta! It’s such a wonderful new creamy way to serve pasta, and it really doesn’t have to be soaked in cream to taste delicious. You want the pasta to absorb that cream and this Orecchiette does a marvelous job! There are no words to describe how good this mushroom pasta tastes! You’ll have to make it yourself and when you find yourself saying things like Mmmm, nodding your head, or doing a little jive (dance) that’s when you know. You’ve hit the dinner jackpot! Creamy Pasta, how could they not taste wonderful? This is the next level creamy pasta recipe, just with mushrooms!

Ingredients:
150 grams orecchiette pasta; you can substitute with spaghetti, tagliatelle, or fettuccine
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
200 grams mushrooms, sliced
3 garlic cloves minced
½ teaspoon salt and black pepper to taste
¾ cup heavy cream, or double cream
½ cup chicken stock
½ cup white wine
½ cup Parmesan cheese, finely grated

Optional: additional Parmesan for serving, fresh black pepper for serving
¼ cup chopped parsley
fresh thyme for garnish
additional Parmesan for serving
fresh black pepper for serving

Instructions:
Cook the Pasta: Cook the orecchiette pasta in a large pot of generously salted boiling water according to the package instructions until al dente. Drain and set aside.
Sauté the Mushrooms: In a large skillet, heat the butter and olive oil over medium-high heat. Add the finely chopped onion and sauté until it becomes translucent, about 3 minutes.
Add Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the skillet. Sauté until the mushrooms are tender and have released their moisture, about 5-7 minutes.
Season and Deglaze: Season the mushroom mixture with salt and black pepper. Pour in the white wine and stir, allowing it to cook down and reduce by half.
Add Cream and Chicken Stock: Pour in the heavy cream and chicken stock. Stir to combine, and let the mixture simmer for a few minutes to thicken.
Stir in Parmesan: Add the finely grated Parmesan cheese and stir until it’s melted into the sauce, creating a creamy consistency.
Combine with Pasta: Add the cooked orecchiette pasta to the skillet. Toss and stir to coat the pasta with the creamy mushroom sauce. Cook for a few more minutes until everything is heated through.
Optional Garnish: If desired, garnish with chopped parsley, fresh thyme, additional Parmesan cheese, and a sprinkle of fresh black pepper.
Serve: Serve your creamy mushroom orecchiette pasta hot. Enjoy!

Notes:
Variations:
Add cooked chicken or bacon for a protein boost.
Include vegetables like spinach or asparagus for extra freshness.
Top Tip:
When cooking the pasta, make sure to reserve a small amount of pasta cooking water before draining it. This can be added to the sauce to adjust its thickness and enhance the creaminess.

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