Orecchiette Mushroom Pasta recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- ½ (16 ounce) package orecchiette pasta 4 tablespoons butter 2 tablespoons olive oil 1 pinch salt 1 medium white onion, finely chopped 2 (8 ounce) packages sliced fresh mushrooms 3 cloves garlic, minced 1 tablespoon fresh sage, cut into thin strips ½ cup vermouth ⅓ cup grated Parmesan cheese salt and ground black pepper to taste 1 tablespoon finely chopped fresh parsley
Nutrition Info
- 478.1 caloriescarbohydrate: 52.5 gcholesterol: 36.4 mgfat: 21.6 gfiber: 3.7 gprotein: 13.7 gsaturatedFat: 9.4 gservingSize: -sodium: 271.7 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Orecchiette Mushroom Pasta
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion, cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms, cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth, bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.