Creamy Orecchiette with Mushrooms and Spinach

This pasta dish is so comforting and incredibly flavorful bringing together my mother’s favorite pastas with earthly mushrooms and vibrant spinach in a velvety and subtle cream sauce. This dish is perfect as a savory for your tea table served in a smaller vessel or as a main course for a cozy dinner. This recipe is so easy and quick to make, you will definitely impress your friends and family with this delicious blend of textures and savory yumminess!

3 packages of Oyster mushrooms

6 cups fresh spinach leaves, washed and drained

3 cloves garlic, finely chopped or minced

3 Tbls extra virgin olive oil

3 cups of water

2 cups vegetable stock

1 16 oz box of Orecchiette pasta

3/4 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup grated pecorino cheese

1/2 cup freshly grated Romano or Parmesan cheese

1/4 cup heavy whipping cream

Place mushrooms in a mixing bowl and drizzle with olive oil, salt and pepper;  carefully toss until mushrooms are coated.  Transfer to an iron skillet 

Heat olive oil and add mushrooms until golden brown, stirring occasionally, about 10 minutes.  Return mushrooms to the bowl.

Use the same skillet and add garlic and spinach in that same olive oil you used to saute the mushrooms.   Cook spinach down until wilted. Set aside.

In a stock pot, add 3 cups water, vegetable stock and bring to a boil.  Add pasta and salt;   Reduce heat to medium and cook for 5 minutes or until pasta is al dente, stirring occasionally, about 7-10 minutes.  Drain pasta water and remove from heat.

Return pasta to the stock pot and add back in mushrooms and spinach along with pecorino and Romano cheese, cream and additional salt to taste. 

Serve immediately with additional cheeses on the side for toppings

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Creamy Orecchiette with Mushrooms and Spinach

Author: Anita Casano

This recipe is so easy and so quick to put together. Full of texture and yummy savory flavors, you will definitely impress your family and friends! Perfect for a cozy delicious dinner!

Ingredients

• 3 packages Oyster mushrooms, stemmed
• 6 cups fresh spinach leaves, washed and drained
• 3 cloves garlic, chopped or minced
• 2 Tbls extra virgin olive oil
• 3 cups water
• 2 cups vegetable stock
• 1 16 oz orecchiette pasta
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup grated pecorino cheese
• 1/2 cup freshly grated Romano or parmesan cheese
• 1/4 cup heavy whipping cream

Instructions

1. Place mushrooms in a mixing bowl and drizzle with olive oil, salt and pepper; carefully toss until mushrooms are coated. Transfer to an iron skillet
2. Heat olive oil and add mushrooms until golden brown, stirring occasionally, about 10 minutes. Return mushrooms to the bowl.
3. Use the same skillet and add garlic and spinach in that same olive oil you used to saute the mushrooms. Cook spinach down until wilted. Set aside.
4. In a stock pot, add 3 cups water, vegetable stock and bring to a boil. Add pasta and salt; Reduce heat to medium and cook for 5 minutes or until pasta is al dente, stirring occasionally, about 7-10 minutes. Drain pasta water and remove from heat.
5. Return pasta to the stock pot and add back in mushrooms and spinach along with pecorino and Romano cheese, cream and additional salt to taste.
6. Serve immediately with additional cheeses on the side for toppings

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