Mushroom and Thyme Campanelle

Name: Mushroom and Thyme Campanelle
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 12 oz. campanelle or other short pasta; 4 tbsp. olive oil, divided; 1 lb. cremini mushrooms, trimmed and quartered; 1 large shallot, finely chopped; 2 tbsp. fresh thyme leaves; Kosher salt and pepper; 1/2 c. dry white wine; 2/3 c. crème fraîche

Fancy noodles make this easy pasta recipe feel special

By Taylor MurrayPublished: Jan 6, 2021

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Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

615

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This elegant and super-easy vegetarian dinner gets a boost of creaminess from crème fraîche.

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Ingredients

12 oz.
campanelle or other short pasta
4 Tbsp.
olive oil, divided
1 lb.
cremini mushrooms, trimmed and quartered
1
large shallot, finely chopped
2 Tbsp.
fresh thyme leaves
Kosher salt and pepper
1/2 cup
dry white wine
2/3 cup
crème fraîche

Directions

1. Step 1Cook pasta per package directions. Reserve ¼ cup cooking water, then drain pasta.
2. Step 2Heat 2 tablespoons oil in large skillet on medium-high. In 2 batches, cook mushrooms, tossing occasionally, until golden brown and tender, 5 to 7 minutes; transfer to plate. (Keep an eye on second batch, as it will cook more quickly.)
3. Step 3Reduce heat to medium; add shallot, thyme, and ½ teaspoon each salt and pepper and cook, stirring occasionally, until tender, 2 to 3 minutes.
4. Step 4Add wine and simmer until nearly evaporated, about 2 minutes. Stir in crème fraîche, then mushrooms. Toss with pasta, adding reserved pasta cooking water, 2 tablespoons at a time, if pasta seems dry.

NUTRITIONAL INFORMATION (per serving): About 615 calories, 29.5 g fat (11.5 g saturated), 16 g protein, 280 mg sodium, 72 g carbohydrate, 4 g fiber

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