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Creamy Orecchiette with Brussels Sprouts and Wild Mushrooms

Creamy Orecchiette with Brussels Sprouts and Wild Mushrooms

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Orecchiette is one of our favorite pasta shapes—it’s perfect for holding in delicious sauces. Embellished with wild mushrooms, fresh herbs, and Brussel sprouts, this pasta dish is full of hearty, woodsy flavors.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Brussels Sprouts

4 ounce

Mixed Wild Mushrooms

1 unit

Shallot

1 unit

Veggie Stock Concentrate

6 ounce

Orecchiette Pasta

(ContainsWheat)

2 clove

Garlic

¼ ounce

Thyme

1 unit

Lemon

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2681.944 kJ
Calories641 kcal
Fat26 g
Saturated Fat0 g
Carbohydrate89 g
Sugar0 g
Dietary Fiber12 g
Protein24 g
Sodium388 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and mince the shallot. Mince or grate the garlic. Strip the thyme from the stem and roughly chop. Juice the lemon. Trim, halve and thinly slice the brussels sprouts into shreds.

2

Heat 1 tablespoon oil in a large pan over medium heat. Add the brussels sprouts and cook, tossing, for 3-4 minutes, until softened and slightly golden brown. Season with salt and pepper and set aside.

3

In the same pan, heat ½ tablespoon oil over medium-high heat. Add the mushrooms and cook, tossing, for 4-5 minutes, until golden brown. Season with salt and pepper and set aside.

4

Add the pasta to the boiling water and cook 8-10 minutes, until al dente. Drain, reserving ¼ cup of the pasta water.

5

In the same pan you cooked the mushrooms in, heat another ½ tablespoon oil over medium heat. Add the garlic, thyme, and shallots to the pan and cook 30 seconds, until fragrant. Add the stock concentrate, 1 tablespoon butter, 1 tablespoon lemon juice, and ¼ cup pasta water to the pan. Bring to a simmer for 4-5 minutes, until slightly thickened. Season with salt and pepper.

6

Toss the drained pasta into the pan with the sauce. Add brussels sprouts, mushrooms, and half the Parmesan cheese. Toss to combine.

7

Serve the pasta with the remaining Parmesan cheese on top and enjoy!