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Mushroom Pasta Recipes Orecchiette with Creamy Thyme Mushrooms

I reach for a wide skillet and a wooden spoon. The pan warms. Bacon sizzles. Mushrooms soak up thyme and cream. I smile and think of my favorite mushroom pasta recipes. I keep a short list of pasta mushroom recipes on the fridge and this one sits at the top. I love simple mushroom recipes that land big flavor with little fuss. Orecchiette looks like tiny ears. Each cup holds sauce and a soft slice of mushroom. Steam rises and the kitchen smells warm and nutty. I cook with calm hands and a clear plan. If you like healthy mushroom recipes, swap the bacon for olive oil and go light on cream. It still fits the mood of easy Mushroom Dinner Recipes the whole table can enjoy. I keep a pot for pasta and a bowl for tossing. I stir and taste. Salt wakes the sauce. Black pepper brings a gentle kick. I do like mushroom rice recipes on cozy nights, yet pasta wins here. If you crave vegetarian mushroom recipes, skip the bacon and add more thyme. We sit down, pass plates, and share a quiet nod. Dinner feels right.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Keywords: healthy mushroom recipes, Mushroom Dinner Recipes, Mushroom Pasta Recipes, mushroom recipes, mushroom rice recipes, orecchiette, Parmesan, pasta mushroom recipes, thyme, vegetarian mushroom recipes
Servings: 6 servings
Author: Elena

Ingredients

  • 6 slices thick cut bacon
  • 16 oz orecchiette pasta
  • 1 Tbsp unsalted butter
  • 16 oz button mushrooms, sliced
  • 1 1/2 tsp minced garlic
  • 1 Tbsp cornstarch
  • 1 cup half and half
  • 1 cup milk
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp minced fresh thyme or 1/2 tsp dried thyme
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Cook bacon in a large skillet until crisp. Transfer to a plate lined with paper towel. Pour off most of the fat and leave about 2 teaspoons in the pan.
  2. Bring a large pot of salted water to a boil. Cook orecchiette until al dente. Drain and set aside.
  3. Add butter and mushrooms to the skillet over medium heat. Let them brown for 3 to 4 minutes without stirring. Flip the mushrooms. Add garlic and cook 3 to 4 minutes more.
  4. Whisk cornstarch with half and half in a small bowl. Pour it into the skillet. Add milk, crumbled bacon, salt, pepper, thyme, and Parmesan. Stir until smooth.
  5. Simmer on medium low. Stir now and then until the sauce thickens, about 6 to 8 minutes.
  6. Add the cooked orecchiette. Toss until the pasta is coated and glossy. Taste and adjust seasoning, then serve hot.

Notes

For a meat free take, omit bacon and start with olive oil. Use baby bella mushrooms for deeper flavor. Stir in a splash of reserved pasta water if the sauce tightens. Fresh thyme gives bright aroma. Dried thyme works in a pinch. Store leftovers in a sealed container in the fridge for up to four days. Warm in a skillet with a small splash of pasta water or olive oil.