Orecchiette with mushrooms and spinach in a Parmesan cream sauce. It’s smooth, it has a hint of garlic and it tastes super delicious. Not to mention that it’s packed with sautéed mushrooms and tender spinach for just the right amount hit of green. Oh, and it all comes together in a flash. So, yes, it’s pretty much a sure thing it will be a repeat dinner favorite.
The best part of this pasta dish is that it comes together while we boil the orecchiette. We sauté the mushrooms with garlic, add spinach and finish it off with cream and Pecorino. This way we create a creamy rich vegetarian pasta dish where the meaty, earthy flavors of the mushrooms are the star.
Serve with a big side salad drizzled with balsamic vinegar for a real treat.
Let me guide you through the recipe with this step-by-step VIDEO.
RECIPE NOTES
- try brown mushrooms, or a mix of cremini with shiitake mushrooms
- swap pecorino for parmesan
- use any of your favorite pasta shapes
- use cream cheese instead of cream
Try These Next
- Parmesan Tagliatelle with Buttered Mushrooms
- Creamy Risotto with Balsamic Mushrooms
- Creamy Sausage and Mushroom Soup
Cooking Video
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Calories Per Serving: 191 kcalOrecchiette with mushrooms and spinach
Ingredients
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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