Hey y'all! If you're craving a bowl of cozy comfort that still feels a little fancy, this Orecchiette with Mushroom Thyme Sauce is your new weeknight hero. It's creamy, garlicky, and loaded with savory mushrooms and bright thyme—perfect for date night, family dinner, or a relaxed dinner party. Let's get cooking!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Yield: Serves 4
Why You'll Love This Orecchiette with Mushroom Thyme Sauce
- Comforting yet elegant: silky sauce clings to every curve of the orecchiette for luscious, cozy bites.
- Weeknight-easy: ready in 40 minutes with simple, everyday ingredients.
- Balanced flavor: earthy mushrooms, fresh thyme, a hint of lemon, and nutty Parmesan in harmony.
- Reliable texture: the sauce emulsifies beautifully with starchy pasta water for a glossy finish.
- Adaptable: easy to make vegetarian, dairy-free, or extra mushroomy with your favorite varieties.
Ingredients for Orecchiette with Mushroom Thyme Sauce
- 12 oz (340 g) orecchiette pasta
- 1 lb (450 g) mixed mushrooms (cremini, shiitake, or oyster), cleaned and sliced ¼-inch thick
- 2 tablespoon extra-virgin olive oil, divided
- 3 tablespoon unsalted butter
- 2 medium shallots, finely minced
- 4 cloves garlic, thinly sliced
- 2 teaspoon fresh thyme leaves, finely chopped (or 1 teaspoon dried thyme)
- ½ teaspoon red pepper flakes (optional)
- ½ cup (120 ml) dry white wine
- 1 cup (240 ml) low-sodium vegetable broth
- ½ cup (120 ml) heavy cream
- ½ cup (40 g) finely grated Parmesan, plus more for serving
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoon kosher salt, divided, plus more to taste
- ¾ teaspoon freshly ground black pepper
- 2 tablespoon chopped fresh parsley (optional, for garnish)
- ½–¾ cup (120–180 ml) reserved pasta water
- Optional crunchy topping: ½ cup panko + 1 tablespoon olive oil + pinch of salt
- Optional add-ins: 2 cups baby spinach or ⅓ cup toasted walnuts (toast at 350°F/175°C for 8–10 minutes)
How to Make Orecchiette with Mushroom Thyme Sauce
Step 1: Boil Pasta for Orecchiette with Mushroom Thyme Sauce
- Bring a large pot (at least 5 quarts) of water to a rolling boil (about 212°F/100°C). Salt generously (about 1 ½ tablespoon salt for 4 quarts water).
- Add orecchiette and cook until al dente, 10–12 minutes (check package). Reserve ¾ cup pasta water, then drain.
Step 2: Sear Mushrooms and Thyme
- While the pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high until shimmering (oil looks wavy), about 1 minute.
- Add half the mushrooms in an even layer; cook undisturbed 3 minutes to brown, then stir and cook 2–3 minutes more until golden and reduced.
- Season with ¼ teaspoon salt and a few grinds of pepper; transfer to a plate. Repeat with remaining oil, 1 tablespoon butter, and mushrooms; return all mushrooms to the pan.
- Stir in shallots, garlic, thyme, and red pepper flakes; cook 2 minutes until fragrant and softened.
Step 3: Build the Creamy Mushroom Thyme Sauce
- Pour in the white wine to deglaze, scraping up brown bits; simmer 2–3 minutes until reduced by about half.
- Add vegetable broth; simmer 3–4 minutes to concentrate flavor.
- Reduce heat to medium-low; stir in remaining 1 tablespoon butter and the cream. Simmer gently (no hard boil) 2–3 minutes until slightly thick and silky.
Step 4: Marry Pasta and Mushroom Thyme Sauce
- Add drained orecchiette to the skillet with ½ cup reserved pasta water and Parmesan. Toss vigorously over medium heat 1–2 minutes until glossy and emulsified. Add more pasta water, 1–2 tablespoon at a time, as needed for a creamy coating.
- Stir in lemon zest and lemon juice. Taste and season with remaining salt and pepper.
- Optional: fold in baby spinach to wilt, 1 minute, or sprinkle in toasted walnuts for crunch.
Step 5: Make the Crunchy Topping (Optional)
- In a small skillet over medium heat, warm 1 tablespoon olive oil. Add panko and a pinch of salt; toast, stirring, 3–4 minutes until golden and crisp. Sprinkle over bowls to serve.
Serve immediately, garnished with parsley and extra Parmesan.
Notes for Creamy Mushroom Thyme Pasta
- Don’t crowd the pan: brown mushrooms in batches so they sear instead of steam, which concentrates flavor and keeps them meaty. Learn more about proper mushroom searing here: how to sauté mushrooms.
- Wine swap: if avoiding alcohol, use ¼ cup extra broth + 1 teaspoon white wine vinegar instead of wine.
- Cheese matters: finely grate Parmesan so it melts smoothly and helps the sauce emulsify.
Variations on Orecchiette with Mushroom Thyme Sauce
- Vegan creamy mushroom thyme pasta: use olive oil instead of butter, ¾ cup unsweetened cashew cream or coconut milk for the cream, and vegan Parmesan.
- Truffled orecchiette: finish with 1–2 teaspoon truffle oil and a sprinkle of Pecorino Romano.
- Sausage and mushroom thyme orecchiette: brown 8 oz Italian sausage first, then build the sauce in the drippings; use chicken broth.
Equipment for Mushroom Thyme Orecchiette Night
- Large pot (5–8 quarts) for boiling pasta
- Large, wide skillet (12-inch) or sauté pan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Microplane or fine grater for zest and cheese
- Colander
Storage for Orecchiette with Mushroom Thyme Sauce
- Refrigerator: cool completely, then store in an airtight container for 3–4 days. Reheat gently with a splash of water, broth, or milk to loosen.
- Freezer: cream sauces can separate, but this dish freezes decently for up to 1 month. Thaw overnight in the fridge and reheat low and slow, stirring in a bit of cream to restore silkiness.
- Make-ahead: you can slice mushrooms and mince aromatics up to 2 days in advance; store separately, covered, in the refrigerator.
Serving and Pairings for Mushroom Thyme Sauce Pasta
- Wine: light reds like Pinot Noir or Barbera, or a crisp white such as Pinot Grigio or Sauvignon Blanc.
- Salads: lemony arugula salad or a simple Caesar to cut through the creaminess.
- On the side: warm garlic bread, roasted asparagus, or blistered green beans.
- Finish strong: extra Parmesan, a drizzle of good olive oil, and the toasted panko crunch.
Pro Tips for Orecchiette with Mushroom Thyme Sauce
- Use starchy pasta water to emulsify the sauce; here’s why it works: pasta water magic.
- Deglaze like a pro after searing mushrooms to capture all those caramelized bits—quick refresher here: how to deglaze a pan.
- Hold the boil: keep the finished sauce at a gentle simmer (about 190–200°F/88–93°C) so the cream stays silky and doesn’t split.
FAQ: Orecchiette with Mushroom Thyme Sauce
Can I use dried thyme instead of fresh?
Yes—use 1 teaspoon dried thyme in place of 2 teaspoon fresh; add it with the shallots so it has time to bloom in the fat.
What mushrooms work best?
Cremini and shiitake bring a deep, savory flavor and meaty texture, but any mix—oyster, maitake, or even button—will do; slice evenly for consistent browning.
Can I make it dairy-free?
Absolutely: swap in olive oil for butter, use a rich plant cream (like cashew or coconut), and finish with vegan Parmesan; the method stays the same.