Creamy Mushroom Pasta
- Butter to Taste
- Cremini Mushrooms
- Heavy Cream
- 1 box Orecchiette Pasta
On the fly
Pasta is my all time favourite, easy to make not many dishes to wash. There is just something about the sauce clutching carb that holds a special place in my heart. One of my absolute favourites is this brown butter mushroom orecchiette. This simple, creamy dish will surely become a staple for your family.
Here’s how I do it: Begin by browning a good chunk of butter in a skillet—exactly how much depends on what kind of week you’ve had. As the butter begins to brown, add a handful of sliced cremini mushrooms and let them cook down. After the mushrooms are nice and browned, add a bit of heavy cream—not too much, just enough to make everything creamy.
While the mushrooms are browning, boil a pot of heavily-salted water (you always need more salt than you think!) and add a box of orecchiette. I prefer my pasta al dente, so cook it a minute under the suggested boiling time. Once the pasta’s done, add the drained orecchiette to the skillet with the buttered mushrooms and a bunch of grated Parm and mix it all up. A sprinkle of chives on top lends a pop of color. Once plated, top it with as much Parm as you can physically grate and give it another good stir.