Sautéed Mushroom and Thyme Pasta with Pecorino

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rustic pasta dish featuring earthy mushrooms and fresh thyme in a rich, herb-infused sauce, finished with a sharp Pecorino finish. This italian-inspired pasta ready in about 40 minutes pairs spaghetti, olive oil, medium, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil (add 1 tbsp salt). Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, finely diced, and cook for 5 minutes until softened and translucent, stirring occasionally.
  3. Step 3: Add 3 cloves garlic, minced, and 12 oz cremini mushrooms, sliced, to the skillet. Cook for 7-8 minutes until mushrooms are golden and have released their moisture, stirring occasionally.
  4. Step 4: Pour in 1/2 cup vegetable broth and simmer for 2 minutes to reduce slightly, then stir in 1/4 cup heavy cream and 2 tbsp fresh thyme leaves. Cook for 1 minute until sauce is warm and slightly thickened.
  5. Step 5: Add drained spaghetti to skillet with 1/4 cup reserved pasta water. Toss for 2 minutes until pasta is coated and sauce thickens to coat strands.
  6. Step 6: Remove from heat, stir in 1/2 cup grated Pecorino Romano cheese until melted, then season with salt and freshly ground black pepper to taste.

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Frequently asked questions

How long does Sautéed Mushroom and Thyme Pasta with Pecorino take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Mushroom and Thyme Pasta with Pecorino?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Sautéed Mushroom and Thyme Pasta with Pecorino?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Mushroom and Thyme Pasta with Pecorino for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Mushroom and Thyme Pasta with Pecorino?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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