Creamy Orecchiette with Brussels Sprouts and Wild Mushrooms

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.

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.

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

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.

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