Orecchiette with Morel Mushrooms and Garlic Ramps

Name: Orecchiette with Morel Mushrooms and Garlic Ramps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 garlic ramps; 4 tablespoons olive oil; Salt and freshly ground black pepper; 2 cups dried orecchiette; 4 portobello mushrooms, diced; 2 cloves garlic, minced; 15 morel mushrooms, quartered lengthwise; 1/2 cup dry white wine; Zest of 1 lemon; 1/2 teaspoon ground nutmeg; 1/4 cup grated Grana Padano or Pecorino Romano cheese; Minced fresh flat-leaf parsley leaves for garnish; 4 tablespoons mascarpone

Servings: persons

20 garlic ramps
4 tablespoons olive oil
Salt and freshly ground black pepper
2 cups dried orecchiette
4 portobello mushrooms, diced
2 cloves garlic, minced
15 morel mushrooms, quartered lengthwise
1/2 cup dry white wine
Zest of 1 lemon
1/2 teaspoon ground nutmeg
1/4 cup grated Grana Padano or Pecorino Romano cheese
Minced fresh flat-leaf parsley leaves for garnish
4 tablespoons mascarpone

1
Trim the roots from the ramps with a paring knife, and remove any dead skin clinging to the bulbs.
2
Wash the ramps a few times in warm water to remove the dirt.
3
Coarsely chop the leaves and set them aside.
4
Slice the bulbs down the middle and set aside.
5
Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil.
6
When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
7
Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil.
8
Add the ramp bulbs and saute for 2 minutes.
9
Add the portobellos and cook until soft, about 4 minutes, stirring often.
10
Add the garlic and morels and cook for 2 minutes more.
11
Pour in the wine and simmer gently, uncovered, for 10 minutes.
12
When the pasta is ready, drain, reserving 1/4 cup of the cooking water.
13
Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
14
Serve the pasta piping hot with grated Grana Padano over the top.
15
Garnish with the minced parsley and season with freshly ground black pepper.
16
Finish each serving with 1 tablespoon of mascarpone spooned on top.

1013

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 20 garlic ramps, 4 tablespoons olive oil, Salt and freshly ground black pepper, 2 cups dried orecchiette, and more.

Yes, Orecchiette with Morel Mushrooms and Garlic Ramps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!