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Cooking With Chef Hermann: Garlicky Cremini Pasta with Parsley

Garlicky Cremini Pasta with Parsley


  • 12 oz Orecchiette, cooked al dente
  • ½ C Olive Oil
  • ½ C Pasta liquid or stock
  • 1 lb small Cremini mushrooms, halve if large
  • 5 garlic cloves, minced
  • 4 TB Butter
  • ¼ C Parsley, chopped
  • Salt and Pepper
  • Lemon Wedges


In large skillet, heat the olive oil.  Add the mushrooms and garlic and cook over moderate heat until tender, about 8 minutes.  Stir in the pasta and toss to warm through.  Add stock/pasta liquid as needed if too dry.  Add the parsley and season with salt and pepper.

Serve with lemon wedges.