mushroom, brie and thyme pasta

  • 400g orecchiette
  • 50g unsalted butter 
  • 3 cloves garlic, sliced 
  • 300g Swiss brown mushrooms, sliced 
  • 1 tablespoon thyme leaves, plus extra, to serve 
  • sea salt and cracked black pepper 
  • ½ cup (125ml) vegetable stock 
  • 250g brie, sliced
  1. Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and set aside.
  2. While the pasta is cooking, melt the butter in a large, non-stick frying pan over medium heat. Add the garlic and mushroom and cook for 8–10 minutes or until the mushroom is golden.
  3. Add the thyme, salt and pepper and cook for a further 2 minutes. Add the stock and cook for 1 minute. Add the pasta and toss to combine. 
  4. Divide between bowls and top with the brie and extra thyme to serve. Serves 4.
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