Creamy mushroom orecchiette
Please log in to save or rate.
Time to make:
30 mins (Hands-on time: 15 mins, Cooking time: 15 mins)
$4.00 per serve
(at time of publication)
Full ingredients list:
2 tablespoons olive oil
400g assorted mushrooms, sliced if large
2 garlic cloves, crushed
100ml dry sherry or Marsala
100g light cooking cream
3 tablespoons chopped flat-leaf parsley
juice of 1/2 lemon
Nutritional information (per serve)
Instructions and steps:
Step 1 Bring a large saucepan of water to the boil and cook orecchiette according to packet instructions.
Step 2 Meanwhile, heat olive oil in a large non-stick frying pan set over medium heat until sizzling. Add mushrooms and cook for 8 minutes, or until deep golden. Add garlic and sherry; simmer for 3 minutes. Remove frying pan from heat. Stir cream and parsley through mushroom mixture.
Step 3 Drain orecchiette and toss with mushroom sauce to coat, adding lemon juice to taste.
Step 4 Season mushroom orecchiette with cracked black pepper; serve.
Toss pasta through the sauce in the pan before serving, rather than spooning the sauce on top. This evenly coats the pasta to ensure it’s full of flavour and doesn’t need salt.
Stop pasta from sticking to itself by using a large saucepan and plenty of water, and make sure you stir for the first one to two minutes of cooking.
Serve this satisfying pasta dish with a large leafy green salad to enjoy a balanced, fibre-rich meal.
About this recipe
First published: September 2014