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Creamy Orecchiette with Brussels Sprouts, Pancetta, and Wild Mushrooms

Creamy Orecchiette with Brussels Sprouts, Pancetta, and Wild Mushrooms

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Orecchiette (meaning “little ears” in Italian) is one of our favorite pasta shapes because of its ability to hold in delicious sauces. In this dish, pancetta, wild mushrooms, and shredded Brussels sprouts are tossed into a light, creamy sauce flavored with parmesan, garlic, and woodsy thyme.

Allergens:WheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Pancetta

8 ounce

Brussels Sprouts

4 ounce

Mixed Wild Mushrooms

1 unit

Lemon

2 clove

Garlic

¼ ounce

Thyme

¼ ounce

Sage

6 ounce

Orecchiette Pasta

(ContainsWheat)

1 unit

Chicken Stock Concentrate

1 ounce

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2970.6400000000003 kJ
Calories710 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate88 g
Sugar8 g
Dietary Fiber13 g
Protein32 g
Sodium857 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
Knife
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic. Strip the thyme from the stem and roughly chop the leaves. Finely chop the sage. Juice the lemon. Trim, halve and thinly slice the Brussels sprouts into shreds.

2

Cook the vegetables: Heat 1 Tablespoon oil in a large pan over medium heat. Add the mushrooms to the pan and cook, tossing, for 4-5 minutes, until golden brown. 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

Cook the pasta: Add the pasta to the boiling water and cook for 8-10 minutes, until al dente. Drain, reserving ½ cup of the pasta water.

4

Meanwhile, heat a drizzle of oil in the same pan you cooked the vegetables in over medium-high heat. Add the pancetta and cook, tossing, for 4-5 minutes, until golden brown and crispy. Season with salt and pepper.

5

Make the sauce: Add the garlic, sage, and thyme to the pan with the pancetta and cook for 30 seconds, until fragrant. Add the stock concentrate, 1 tablespoon lemon juice, and ½ cup pasta water to the pan. Bring to a simmer for 2-3 minutes, until slightly thickened. Season with salt and pepper.

6

Toss the drained pasta, Brussels sprouts, mushrooms, and half the parmesan cheese into the pan with the sauce. Season with salt and pepper.

7

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