Creamy Cremini & Fava Bean Orecchiette

Creamy Cremini & Fava Bean Orecchiette





Prep Time: 20 Min
Cook Time: 25 - 30 Min

Yields: 4 Servings

WHAT YOU NEED

• 1 Lb. Dry Orecchiette Pasta (*1)
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Tbsp. Pepperoncini In Oil (*2)
• 1 Yellow Onion, diced
• 4 cloves Garlic, crushed & minced
• 227g Cremini Mushrooms, sliced
• 4 Sprigs Fresh Thyme, leaves stripped and roughly chopped
• 547ml can Fava Beans, drained, rinsed, and peeled. (*3)
• 1/2 Tbsp. AP FLour
• 1/2 C White Wine
• 1/2 C PC Brand Plant-Based Chikn Broth
• 1/3 C Whipping Cream, room temp
• Fresh Basil Leaves
• 2 Tbsp. Fresh Parsley, chopped
• 1/3 C + Grana Padano, grated
• Sea Salt

NOTES:
(*1) Orecchiette Pasta can sometimes be difficult to find depending on the grocery store. You could sub out any small shaped pasta in its place.
(*2) Pepperoncini is obviously spicy and I like all of my dishes to have some heat. Reduce to half a tablespoon if you prefer it a bit more mild.
(*3) Peeling the fava beans is tedious but worth the effort. The skins are edible but the beans themselves are so creamy without the skins. I recommend peeling them.

DIRECTIONS

• Bring a large, heavily salted pot of cold water to a boil. Leave covered until needed.
• Heat the butter, EVOO, pepperoncini, thyme, and garlic, in a large skillet set to about medium heat. Once heated, let everything sizzle together for about a minute while stirring. Add the onion and a good pinch of sea salt. Stir and cook 4 minutes, reducing heat if needed to avoid browning. Drop in the fresh basil and let that simmer for 30 seconds. Next, add the creminis and a generous pinch of sea salt. Continue to stir and cook about 6 - 7 minutes or until mushrooms have cooked down and lightly caramelized. Add the fava beans and let them go until warmed through. Use a potato masher to mash some of the beans in the skillet to create extra creaminess in the sauce.
• Sprinkle in the flour and stir until it has been absorbed. Let everything cook another minute or so before pouring in the wine & chikn broth. Make sure to scrape the skillet to release any crusty flavourful bits. Let the sauce simmer until liquid has reduced by about 1/3. Pour in the cream and stir to combine. Reduce heat and let the sauce simmer while you cook the pasta.
• Cook the orecchiette according to package directions, leaving it al dente to finish in the skillet. Once cooked, strain the pasta directly in to the skillet, taking along some pasta water with you. Stir until pasta is coated and everything is combined. Continue to simmer another 2 minutes before turning off the heat. Stir in the grated grana padano, parsley, and additional pasta water if needed to emulsify and create creaminess. 
• Taste and adjust salt if desired. For service, serve each helping with fresh parsley / basil & additional grana padano. ENJOY!

HAPPY VEG