Orecchiette with wild mushrooms takes only 20 minutes to prepare which makes it a great midweek meal for when you’re short on time. Plus, you can use plenty of seasonal mushrooms in autumn! You’ll find that different mushrooms give a different flavour so mix and match whenever you make this recipe until you find your favourite flavour combination.
- 300g orecchiette pasta
- 25g Lurpak garlic butter
- 400g mixed wild mushrooms, halved
- 100ml double cream
- 100ml hot vegetable stock
- small handful parsley, chopped
- 2tbsp olive oil
Cook the orecchiette pasta according to the pack instructions, then drain and set aside.
Heat the butter in a large pan and cook the mushrooms until golden. Stir through the cream and stock, and return the pasta to the pan. Stir until well combined and warm.
Mix together the parsley and olive oil, and drizzle over to serve.
For a meaty twist, fry 220g cubed pancetta with the mushrooms and add some freshly ground black pepper