Creamy One-Pot Mushroom Orecchiette Pasta with peas is made lighter using cottage cheese. A cozy, protein-rich vegetarian dinner ready in 30 minutes.
Author:Chelsey
Prep Time:5 minutes
Cook Time:~30 minutes
Total Time:35 minutes
Yield:~4 servings
Category:dinner
Ingredients
Scale
1 tablespoon butter (may swap olive oil)
12 oz mushrooms, sliced (I used cremini and shiitake, but you could also use baby bellas)
¼ teaspoon smoked paprika
1 small shallot, finely diced
2 cloves garlic, minced
1 cup dry orecchiette pasta
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon dried thyme (or Italian seasoning)
½ teaspoon dried oregano
2½ cups bone broth
1 cup frozen peas
½ cup 2% cottage cheese
¼ cup grated Parmesan cheese
Instructions
Preheat a large skillet over medium heat. When the pan is hot, add the butter. Let it melt for a minute, then add the mushrooms and cook until browned and their moisture has evaporated, about 6–8 minutes. Season with smoked paprika.
Add the shallots and cook for 2–3 minutes until softened. Then stir in garlic and cook for 30 seconds.
Add the orecchiette, salt, pepper, thyme and oregano. Stir for 1 minute to lightly toast.
Add the broth and bring to a gentle boil. Cook uncovered for 10 minutes, stirring once or twice, until the pasta is tender and the liquid is mostly absorbed.
Add the frozen peas, cottage cheese, and parmesan cheese. Cover and cook for an additional 5 minutes and the texture is creamy. Enjoy warm!