Orecchiette pasta with mushrooms, spinach and pecorino

all details

You don't have to be vegetarian to fall in love with this rich, luscious pasta. The mushroom sauce is also great folded through risotto towards the end, when the rice is perfectly al dente, or served with other pastas such as spaghetti and fettuccine.

Orecchiette pasta with mushrooms, spinach and pecorino.
Orecchiette pasta with mushrooms, spinach and pecorino. Photo: William Meppem

Ingredients

400g dried orecchiette

100g pecorino, shaved

extra virgin olive oil

small handful baby rocket leaves, to garnish

Mushroom cream sauce

30ml olive oil

20g unsalted butter

100g eschalots, finely sliced

5 garlic cloves, finely sliced

250g button mushrooms, thinly slice

100ml dry white wine

10g dried porcini mushrooms, soaked in 50ml hot water, thoroughly rinsed, finely chopped

1 tbsp thyme leaves

450ml vegetable stock

300ml cream

1 bunch English spinach, leaves washed and chopped

sea salt and freshly ground black pepper

Method

Bring a large saucepan of salted water to the boil. Cook the orecchiette until al dente, strain, and toss through some olive oil. Set aside.

To make the sauce, heat the olive oil and butter in a heavy-based frying pan and cook the eschalots over a low heat until soft and translucent. Add the garlic and button mushrooms, and cook until mushrooms have softened.

Add the wine and simmer until liquid has evaporated.

Add the porcini mushrooms, thyme leaves and stock, and simmer until the liquid has reduced by half. Stir through the cream and spinach and simmer for 2-3 minutes.

Remove sauce from heat and check the seasoning.

Serve sauce into bowls over the orecchiette with a good sprinkle of the pecorino and ground black pepper, and garnish with baby rocket leaves.

Something to drink: Sangiovese. Seek out a classic Italian variety.

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  • Main Ingredients - Pasta, Mushroom
  • Cuisine - Italian
  • Course - Main-course
  • Occasion - Midweek dinner

1 review so far

  • Rating: 4 out of 5 stars

    A very tasty pasta from Chef Perry. May I say though, it is not necessary to preface one's remarks with" you don't have to be a vegetarian ." We are past this now. Surprising from a Chef of his experience.

    Commenter
    Barry
    Location
    Date and time
    April 15, 2014, 1:07PM

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