Orecchiette Mushroom Pasta

This easy vegetarian orecchiette mushroom pasta dish is tossed in a light, creamy sauce that features Parmesan cheese, onion, garlic, sage, and vermouth.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 478 Calories

Ingredients

• 1 pinch salt
• 4 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 2 (8 ounce) packages sliced fresh mushrooms
• 1 tablespoon finely chopped fresh parsley
• 1 medium white onion, finely chopped
• 1 tablespoon fresh sage, cut into thin strips
• 0.33333334326744 cup grated Parmesan cheese
• 0.5 (16 ounce) package orecchiette pasta
• 0.5 cup vermouth

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.