- Mushroom Orecchiette
Meal Tags: Dinner, Lunch
Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
- 1 pound dried orecchiette
- 1/4 cup butter
- 4 cups chopped mushrooms
- 5 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- Salt and freshly cracked black pepper
In a large pot of salted boiling water, add the pasta. Cook, stirring occasionally, according to package instructions. Be sure to reserve some of the pasta water before draining.
Meanwhile, in a large Dutch oven or pot, melt the butter over medium-high heat. Add the mushrooms and season them with salt and pepper to taste. Cook the mushrooms until they have released their moisture and begin to brown, about 5 minutes. Stir in the garlic and cook until it is fragrant, about 30 seconds. Stir in a couple of ladles full of the pasta water. Add the pasta to the skillet and cook until it is heated through. Once heated, Stir in the parsley.
Serve immediately or store in the refrigerator for up to 3 days.