Onion Mushroom Orecchiette
A new recipe for pasta night! This one-skillet meal comes together quickly and leaves you with little clean-up after enjoying dinner with the family. If you don’t have orecchiette on hand, feel free to substitute your favorite shape of pasta including any gluten-free version.
Makes: 4 to 6 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
6 cups water
3 teaspoons fine sea salt
1 pound orecchiette pasta
3 tablespoons extra virgin olive oil
1 medium yellow onion, sliced
10 ounces sliced button mushrooms
¼ teaspoon ground black pepper
1 cup arugula leaves
Shaved parmesan for serving
Pour the water into a large, deep skillet with a lid. Cover the skillet with the lid and bring to a boil over high heat. Remove the lid. Stir in 2 teaspoons of salt and then stir in the pasta.
Simmer for about 7 minutes, until the pasta is al dente (just barely tender throughout). Or follow the package directions for the type of pasta you are using. Pour the pasta into a colander to drain the water, set aside.
Once the skillet is cool enough to touch, wipe out any liquid that remains. Return it to medium-high heat and add 2 tablespoons of olive oil. Once heated add the onions and cook for 1 minute, stirring often. Push the onions to one side of the skillet and add the mushrooms. Arrange them as best you can in a single layer on the bottom of the pan. Let cook for 1 minute. Stir to flip the mushrooms and let cook 1 more minute. Give the onions a stir to prevent them from browning too quickly.
Now stir together the onions and mushrooms and continue to cook for 2 to 3 more minutes until the onions are translucent and begin to brown and the mushrooms are darkened and tender.
Stir in the pasta and cook about more 1 minute until warmed through. Sprinkle in the remaining teaspoon of salt and the black pepper. Stir in the remaining tablespoon of olive oil.
Toss with the arugula just before serving and top with shaved parmesan.