Orecchiette with Brussels Sprouts and Wild Mushrooms

This orecchiette with Brussels sprouts and wild mushrooms is a delightful autumn-inspired pasta that brings together the nutty flavor of Brussels sprouts and the earthy richness of wild mushrooms. The little ear-shaped orecchiette perfectly catch the bits of garlic and Parmesan in every bite.

Ready in just 30 minutes, this dish is ideal for a cozy weeknight dinner. The Brussels sprouts are caramelized to bring out their sweetness, while the mushrooms add a savory depth that complements the pasta beautifully.

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Ingredients

12 oz orecchiette pastaView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

1 lb Brussels sprouts, trimmed and halvedView ingredient guideLike ingredientDislike ingredient

8 oz wild mushrooms (such as cremini or shiitake), slicedView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Optional: red pepper flakes for heatView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook orecchiette according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts cut-side down and cook without stirring for 4-5 minutes until deeply browned. Toss and cook another 2 minutes.
3. Add sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and begin to brown, about 5-6 minutes.
4. Stir in minced garlic and cook for 1 minute until fragrant. Season with salt, pepper and red pepper flakes if using.
5. Add the drained orecchiette to the skillet along with 1/2 cup reserved pasta water. Toss to combine, adding more pasta water if needed to create a light sauce.
6. Remove from heat and stir in grated Parmesan cheese. Serve immediately, topped with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, farfalle or fusilli will work, but orecchiette’s shape is ideal for catching the Brussels sprouts and mushrooms.

How do I make this dish vegan?

Omit the Parmesan cheese or use a vegan Parmesan alternative. The dish will still be flavorful.

Can I add protein to this recipe?

Absolutely. Cooked Italian sausage or grilled chicken would be great additions. Add them after the mushrooms are cooked.