Creamy Orecchiette with Brussels Sprouts, Pancetta, and Wild Mushrooms

🥘 Ingredients

• brussels sprouts
  1 lb
• chicken stock concentrate
  2 unit
• garlic
  4 clove
• lemon
  2 unit
• mixed wild mushrooms
  8 oz
• olive oil
  2.667 tbsp
• orecchiette pasta
  12 oz
• pancetta
  8 oz
• parmesan cheese
  2 oz
• sage
  ½ oz
• thyme
  ½ oz

🍳 Cookware

• large pot
• large pan
• strainer

1. 

   1

   Bring a large pot of water with a large pinch of salt to a boil. Mince or grate garlic . Strip thyme from the stem and roughly chop the leaves. Finely chop sage . Juice lemon . Trim, halve and thinly slice brussels sprouts into shreds.

   garlic: 4 clove, thyme: ½ oz, sage: ½ oz, lemon: 2 unit, brussels sprouts: 1 lb
2. 

   2

   Heat 1 tablespoon olive oil in a large pan over medium heat. Add mixed wild mushrooms and cook, tossing, for ⏱️ 5 minutes until golden brown. Add the Brussels sprouts and cook, tossing, for ⏱️ 4 minutes until softened and slightly golden brown. Season with salt and pepper and set aside.

   olive oil: 2.667 tbsp, mixed wild mushrooms: 8 oz
3. 3

   Add orecchiette pasta to the boiling water and cook for ⏱️ 9 minutes until al dente. Drain using a strainer , reserving ½ cup of the pasta water.

   orecchiette pasta: 12 oz
4. 

   4

   Meanwhile, heat a drizzle of oil in the same pan over medium-high heat. Add pancetta and cook, tossing, for ⏱️ 5 minutes until golden brown and crispy. Season with salt and pepper.

   pancetta: 8 oz
5. 

   5

   Add the garlic, sage, and thyme to the pan and cook for ⏱️ 30 seconds until fragrant. Add chicken stock concentrate , 1 tablespoon lemon juice, and ½ cup pasta water. Bring to a simmer for ⏱️ 3 minutes until slightly thickened. Season with salt and pepper.

   chicken stock concentrate: 2 unit
6. 6

   Toss the drained pasta, Brussels sprouts, mushrooms, and half of the parmesan cheese into the pan with the sauce. Season with salt and pepper.

   parmesan cheese: 2 oz
7. 7

   Serve the pasta topped with the remaining parmesan cheese and enjoy!