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Creamy Orecchiette with Brussels Sprouts and Wild Mushrooms
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Creamy Orecchiette with Brussels Sprouts and Wild Mushrooms

Creamy Orecchiette with Brussels Sprouts and Wild Mushrooms

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.


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

Total Time35 minutes


serving amount

8 ounce

Brussels Sprouts

4 ounce

Mixed Wild Mushrooms

1 unit


1 unit

Veggie Stock Concentrate

6 ounce

Orecchiette Pasta

(Contains Wheat)

2 clove


¼ ounce


1 unit


¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories641 kcal
Energy (kJ)2682 kJ
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.


Large Pan


Prep the ingredients

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.


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.

Make the sauce

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.

Finish the dish

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


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