Mushroom and Thyme Cavatelli

Elevate your weeknight dinner routine with this luscious Mushroom and Thyme Cavatelli, a comforting pasta dish brimming with earthy flavors and creamy richness. Featuring tender cavatelli pasta tossed in a velvety sauce of sautéed mixed mushrooms, fragrant thyme, and a splash of dry white wine, this recipe perfectly combines simplicity and sophistication. The addition of heavy cream and Parmesan cheese creates a luxurious texture, while garlic and shallots bring depth to every bite. Ready in just 40 minutes, this dish is both quick and impressive, making it ideal for cozy dinners or elegant entertaining. Garnish with fresh parsley for a burst of color, and pair with a crisp white wine for a restaurant-quality experience at home. Perfect for mushroom lovers and pasta enthusiasts alike!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Cavatelli pasta
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 pieces Garlic cloves, minced
• 1 piece Shallot, finely chopped
• 300 grams Mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 2 teaspoons Fresh thyme leaves
• 60 milliliters Dry white wine
• 120 milliliters Heavy cream
• 50 grams Parmesan cheese, grated
• 1 to taste Salt
• 1 to taste Black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the cavatelli pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.

Step 2

While the pasta cooks, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Step 3

Add the minced garlic and chopped shallot to the skillet and sauté for 2-3 minutes until fragrant and softened.

Step 4

Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sprinkle with a pinch of salt to draw out moisture and cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and tender.

Step 5

Stir in the fresh thyme leaves and cook for an additional 1 minute.

Step 6

Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until slightly reduced.

Step 7

Lower the heat to medium and stir in the heavy cream. Allow the mixture to simmer gently for 3 minutes until the sauce thickens slightly.

Step 8

Add the reserved pasta water to the sauce, 1 tablespoon at a time, if the sauce needs to be loosened.

Step 9

Add the drained cavatelli to the skillet and toss to coat in the mushroom and thyme sauce. Stir in the grated Parmesan cheese and the remaining tablespoon of butter, letting it melt into the sauce.

Step 10

Season with salt and black pepper to taste.

Step 11

Serve immediately, garnished with chopped parsley if desired, and enjoy!

Nutrition Facts

Serving size	1048.3 grams (1048.3g)

Amount per serving	% Daily Value*
Calories	2738

Total Fat 128.00g	164%
Saturated Fat 56.00g	280%
Polyunsaturated Fat 4.00g
Cholesterol 232mg	77%
Sodium 3318mg	144%
Total Carbohydrate 308.90g	112%
Dietary Fiber 16.90g	60%
Total Sugars 14.30g
Protein 77.20g	154%

Vitamin D 21IU	105%
Calcium 684mg	53%
Iron 17mg	95%
Potassium 1734mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 11.5%

Carbs: 45.8%