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Ingredients

½ (16 ounce) package orecchiette pasta 4 tablespoons butter 2 tablespoons olive oil 1 pinch salt 1 medium white onion, finely chopped 2 (8 ounce) packages sliced fresh mushrooms 3 cloves garlic, minced 1 tablespoon fresh sage, cut into thin strips ½ cup vermouth ⅓ cup grated Parmesan cheese salt and ground black pepper to taste 1 tablespoon finely chopped fresh parsley

Nutrition Info

478.1 calories carbohydrate: 52.5 g cholesterol: 36.4 mg fat: 21.6 g fiber: 3.7 g protein: 13.7 g saturatedFat: 9.4 g servingSize: - sodium: 271.7 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion, cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms, cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth, bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.

4 servings

Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.