Best 4 Orecchiette With Mushrooms Arugula Tomatoes And Brie Recipes
Indulge in a delightful culinary journey with our diverse collection of orecchiette recipes. Embark on a savory adventure with the classic Orecchiette with Mushrooms, Arugula, Tomatoes, and Brie, where tender orecchiette pasta embraces a medley of earthy mushrooms, peppery arugula, juicy tomatoes, and creamy brie cheese. For a vegetarian twist, try the vibrant Orecchiette with Roasted Vegetables and Goat Cheese, featuring an array of roasted vegetables and tangy goat cheese. Seafood enthusiasts will delight in the Orecchiette with Shrimp and Asparagus, where succulent shrimp and crisp asparagus come together in a flavorful embrace. If you prefer a simple yet satisfying meal, the Orecchiette with Broccoli Rabe and Sausage offers a harmonious balance of bitter broccoli rabe and savory sausage. And for a touch of elegance, the Orecchiette with Truffled Mushrooms and Parmesan beckons with its luxurious truffle-infused sauce and grated Parmesan cheese.
Check out the recipes below so you can choose the best recipe for yourself!
ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA
Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will "grab" the sauce.
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
- Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
- Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 20 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 628 milligrams, Sugar 6 grams
ORECCHIETTE MUSHROOM PASTA
Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.
Provided by JennyM
Categories Main Dish Recipes Pasta
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 271.7 mg, Sugar 6.4 g
TOMATOES WITH ORECCHIETTE
Don't bother making this unless you have the most delicious, perfectly ripe and juicy tomatoes, as the dish depends almost exclusively on this one ingredient. You must make this with pasta that will catch the delicious juices. Orecchiette seems to do it the best, but farfalle, fusilli, and penne work well, too. Season the tomatoes with a pinch of salt as you chop to coax the juices from them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over medium heat. Add the garlic and fry until it begins to turn gold, about 1 minute.
- Increase the heat to medium-high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer about 2 minutes. Season with salt and pepper.
- Remove the thyme and ladle the tomatoes into serving bowls. Garnish with the basil leaves and pasta.
ONE PAN ORECCHIETTE PASTA
Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g
Tips:
- Choose the right orecchiette pasta. Look for dried orecchiette pasta made with semolina flour. This type of pasta will hold its shape better during cooking and will have a slightly chewy texture.
- Cook the pasta al dente. This means that the pasta should be cooked until it is still slightly firm to the bite. Overcooked pasta will be mushy and will not hold its shape well.
- Use a variety of mushrooms. This recipe calls for a mixture of cremini and shiitake mushrooms. However, you can use any type of mushroom that you like. Just be sure to clean and slice the mushrooms before cooking.
- Sauté the mushrooms until they are browned. This will help to bring out their flavor and make them more tender.
- Use fresh arugula. Arugula has a slightly peppery flavor that pairs well with the other ingredients in this recipe. If you can't find fresh arugula, you can use baby spinach instead.
- Add the tomatoes at the end of cooking. This will help to keep them from getting too soft.
- Use a good quality brie cheese. Brie is a soft, creamy cheese that adds a rich flavor to this dish. Be sure to cut the brie into small pieces before adding it to the pasta.
- Serve the pasta immediately. This dish is best served hot, so be sure to enjoy it as soon as it is ready.
Conclusion:
This orecchiette with mushrooms, arugula, tomatoes, and brie is a delicious and easy-to-make weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a quick and easy pasta dish, be sure to give this recipe a try.
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