- Mushroom Orecchiette
Meal Tags: Dinner, Lunch
Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
- 1 lb dried orecchiette pasta
- 1/4 cup butter
- 4 cups quartered mushrooms
- 3 garlic cloves, minced
- 3 tbsp chopped fresh parsley
- Salt and pepper to taste
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, about 2 minutes. Once heated, Stir in the parsley.
Serve immediately or store in the refrigerator for up to 3 days.