ORECCHIETTE PASTA RECIPE | Porcini Mushrooms and Zucchini Vegetarian Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds umami flavor.

Boil about 5 liters of water in a large pot.

Chop 1/4 onion and set aside.

Soak dried porcini mushrooms in hot water for about 10 minutes.

Place ricotta cheese in a bowl and soak it in hot water to create a creamy texture.

Cut the mushrooms into slices.

Prepare the zucchini by cutting off the tops and bottoms, then slice them.

Place zucchini in a saucepan, cover with water, and boil for about 20 minutes.

Shred the boiled zucchini and return to the saucepan.

Add a little extra virgin olive oil and the chopped onion to the saucepan, stirring for 2 minutes.

Add the sliced mushrooms to the saucepan and stir.

Cover the saucepan and cook for 2 minutes, then add a little wine and stir quickly.

After 5 minutes, add the soaked porcini mushrooms to the saucepan, keeping the soaking water to add later.

Cover the saucepan and cook for 15 minutes, stirring occasionally.

Add a pinch of rock salt to the boiling water and then add the orecchiette pasta, cooking for about 11-12 minutes.

Stir the mushroom and zucchini mixture for about 8 minutes while the pasta cooks.

With 2 minutes left for the pasta, add the ricotta to the saucepan and mix well.

Once the pasta is ready, drain it and add it to the saucepan, mixing everything together.

Serve the pasta topped with the remaining porcini mushrooms, parmesan cheese, and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens