Pasta With Mushrooms & Garlicky Breadcrumbs
This tasty Pasta With Mushrooms & Garlicky Breadcrumbs is super delicious for all those mushroom lovers out there. It can easily be made gluten-free and dairy-free without sacrificing flavor.
Growing up in an Italian family, pasta has always been a staple in my life. As a teenager, I really didn’t love it as we ate it so often. I was always complaining about having pasta for dinner, but now I love it. Because I’m gluten-free, I don’t make it as often as I would like. Some of my favorite pasta dishes are just too hard to or time consuming to make gluten-free. This dish I love, it doesn’t take long to make and it doesn’t sacrifice flavor.
The Pasta
The pasta in this dish is very versatile. I prefer using tagliatelle but fettucine, or spaghetti would work just as well. There is something about twirling your pasta in this dish that makes it better than if your using a short cut pasta. Not that you can’t use a short cut pasta but I prefer the longer ones for this recipe. The fact that you can make this using regular or gluten-free pasta is a bonus. Â
The easy part of this recipe is your just boiling pasta in salted water, then tossing it into the mushroom mixture.
The Mushrooms
For the mushrooms, I use an assorted blend of shitake, oyster, and king oyster mushrooms that I find packaged together at my supermarket. You can use whatever you like, shitake, oyster, king oyster, or button mushrooms. If you can’t find them in a package mixed together you can always buy a few different kinds and combine them. The one thing to note here is that it may look like a lot of mushrooms, but they will cook down.
The Garlicky Breadcrumbs
The breadcrumb topping is completely optional but totally worth the few extra steps it takes to make them. It’s just a few slices of bread and a couple cloves of garlic tossed together with some olive oil. I mix it all together and toast it up on the stovetop. I used my food processor to make the mixture. I used two slices of gluten-free bread but you can use whatever bread you have on hand. If you don’t have a food processor just break the bread into smaller pieces then chop it up with a knife, then mince the garlic and mix it all together. You can also just use bigger pieces of bread if you wanted to, the recipe works either way.
Putting It All Together
Start by putting the salted water on to boil. Then clean and roughly chop the mushrooms and set aside. Make the garlicky breadcrumbs in the food processor, then you transfer them to a pan and toast them up. Mixing them regularly ensures they don’t burn and once they are toasted remove them to a small bowl.
Using the same pan you just used to toast up the breadcrumbs, add the mushrooms and saute them until they are golden brown, around 12 min. Once sauted add salt, pepper, a few fresh thyme sprigs, a few garlic cloves and some butter and mix it all up and let the garlic cook, about 5 min. Then you remove the thyme sprigs.
Once the pasta water is boiling add the pasta and cook to package directions. Once the pasta is cooked reserve one cup of pasta water then drain the pasta. You then add the pasta to the pan with the mushrooms and thyme, mix it all up. Then and add some reserved pasta water to make somewhat of a sauce. Then sprinkle with garlicky breadcrumbs, fresh black pepper, fresh parsley and cheese if that’s your thing.
Pasta With Mushrooms & Garlicky Breadcrumbs
Materials
- 9 oz Pasta, such as tagliatelle, fettucine, spaghetti Can use regluar or gluten-free pasta
Garlicky Breadcrumbs (Optional)
- 2 slices Bread, regular or gluten-free can also use bread from a loaf
- 1-2 cloves Garlic, peeled and minced
- 1 1/2 tsp Olive oil
Mushrooms
- 16 oz Assorted Mushrooms
- 2 tbsp Olive Oil
- 3-4 large Cloves of garlic, peeled and roughly chopped
- 3 sprigs Fresh thyme
- 3 tbsp Butter can sub in non-dairy butter
- Parmesan Cheese Optional
Instructions
Make Pasta
- Place a pot filled with salted water on stovetop and bring to a boil. Cook pasta to package directions.
Make the Garlicky Breadcrumbs
- In a food processor, add 2 slices of bread and 1-2 cloves of garlic. Pulse until the bread is in small pieces. Or alternatly you can dice the bread in small pieces and combine with minced garlic.
- Once the bread and garlic are blended together, add olive oil and toss to coat.
- Using a large frying pan, on med low heat, toast the bread and garlic mixture until brown. Stirring often so that it doesn’t burn. Once browned, remove from pan and set aside.
- Return the frying pan to the stovetop to make the mushrooms.
Make the Mushrooms
- Clean and roughly chop mushrooms.
- Add 2 tbsp of olive oil to frying pan and saute mushrooms until all juices are evaporated and they have browned and carmelized. About 12 min.
- To the mushrooms, add butter, chopped garlic, 3 sprigs of thyme, salt and pepper. Mix with the mushrooms and cook until fragrant about 3 min.
- Remove thyme sprigs.
- Once the pasta is cooked, reserve one cup of pasta water before draining.
- Drain pasta and add to mushroom mixture. If the pasta seems to dry add a bit of the reserved pasta water until it loosens up a bit. Taste for salt.
- Top with garlicky breadcrumbs, fresh black pepper, fresh parsley and cheese (optional)
Notes
Nutrition
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