Ingredients for Mushroom And Thyme Cavatelli
- 1 pound cavatelli pasta
- 2 tablespoons butter
- 2 cloves minced garlic
- 1 tablespoon olive oil
- Button Mushrooms
- 1 pound sliced cremini mushrooms
- Field Mushrooms
- Porcini Mushrooms
- 1/4 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1/2 cup heavy cream
- zest of 1 lemon
- 1/4 cup chopped fresh parsley
- shaved Parmesan cheese to taste
- 1/2 cup pasta water
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How to Make Mushroom And Thyme Cavatelli
- Cook 1 pound of cavatelli pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 2 cloves of minced garlic and sauté for 1 minute. Add 1 pound of sliced cremini mushrooms and sauté for 5-7 minutes, until softened. Add 1/4 cup dry white wine (optional) and cook for 1 minute.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Stir in 1/2 cup heavy cream and 1 tablespoon fresh thyme leaves. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add the zest of 1 lemon and any remaining wine. Simmer for another 2 minutes.
- Add the drained pasta to the skillet along with 1/4 cup chopped fresh parsley. Toss to coat the pasta evenly with the sauce. Add a little pasta water if needed to loosen the sauce.
- Taste and adjust seasoning as needed. Serve immediately, topped with shaved Parmesan cheese to taste.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
29g
Fat
177g
Carbs
26g
