Mushroom and Thyme Cavatelli
Elevate your weeknight dinner routine with this luscious Mushroom and Thyme Cavatelli, a comforting pasta dish brimming with earthy flavors and creamy richness. Featuring tender cavatelli pasta tossed in a velvety sauce of sautéed mixed mushrooms, fragrant thyme, and a splash of dry white wine, this recipe perfectly combines simplicity and sophistication. The addition of heavy cream and Parmesan cheese creates a luxurious texture, while garlic and shallots bring depth to every bite. Ready in just 40 minutes, this dish is both quick and impressive, making it ideal for cozy dinners or elegant entertaining. Garnish with fresh parsley for a burst of color, and pair with a crisp white wine for a restaurant-quality experience at home. Perfect for mushroom lovers and pasta enthusiasts alike!
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Recipe Information
Ingredients
- 400 grams Cavatelli pasta
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 1 piece Shallot, finely chopped
- 300 grams Mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 2 teaspoons Fresh thyme leaves
- 60 milliliters Dry white wine
- 120 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 1 to taste Salt
- 1 to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the cavatelli pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta cooks, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the minced garlic and chopped shallot to the skillet and sauté for 2-3 minutes until fragrant and softened.
Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sprinkle with a pinch of salt to draw out moisture and cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and tender.
Stir in the fresh thyme leaves and cook for an additional 1 minute.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until slightly reduced.
Lower the heat to medium and stir in the heavy cream. Allow the mixture to simmer gently for 3 minutes until the sauce thickens slightly.
Add the reserved pasta water to the sauce, 1 tablespoon at a time, if the sauce needs to be loosened.
Add the drained cavatelli to the skillet and toss to coat in the mushroom and thyme sauce. Stir in the grated Parmesan cheese and the remaining tablespoon of butter, letting it melt into the sauce.
Season with salt and black pepper to taste.
Serve immediately, garnished with chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
