On the fly

Directions

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.