Orecchiette Pasta with Mushrooms, Sun Dried Tomatoes and Mozzarella

When we have mozzarella cheese in the fridge, we usually think about caprese salad. But here a quick and easy pasta recipe I came up with, that features mozzarella, mushrooms, and sundried tomato.

This is not an Italian recipe, but it could actually well be. We loved it, and fresh mozzarella really adds a special touch.


Serves 2 – Total time 25 min + soaking tomatoes 2h
1/3 lb (150g) orecchiette pasta
2 mozzarella cheeses
3 sun dried tomatoes
7 oz (200g) mixed mushrooms, sliced (white, button, shitake, etc), fresh or frozen
1 garlic clove, chopped
1 tbsp thick cream
sea salt, black pepper
olive oil

First you need to put the sun dried tomatoes in very warm water and wait until they absorb some water. It takes about 2 hours, or you could leave them overnight.

Then, cut them into small pieces.

Cook the orecchiette in a large pan of boiling water. Don’t forget to add about 1 tbsp salt to the water. This pasta is thicker than the normal one, so it takes about 15 minutes to cook.

Meanwhile, fry the garlic in 1 tbsp olive oil, then add the mushrooms. I use frozen mushrooms, so they lose quite a lot of water in the pan; simply discard the excess water. Add salt and pepper to the pan. Then, add the tomatoes, the cream, and cook for 2 minutes on low heat. Set aside.

Cut the mozzarella cheese into small cubes.

When the pasta is al dente, drain and return to the pan; add 1 tbsp olive oil, and the mushroom sauce.

Serve the pasta in individual plates, and top each plate with a few pieces of mozzarella.



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