Pasta With Mushrooms & Garlicky Breadcrumbs
This tasty Pasta With Mushrooms & Garlicky Breadcrumbs is super delicious for all those mushroom lovers out there.
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. My favorite pasta dish is this Gluten-Free Small Batch Lasagna. I also love this pasta with mushrooms and garlic breadcrumbs dish, it doesn’t take long to make and it doesn’t sacrifice flavor.
Why You'll Love It
- It’s easy to make
- Can be made gluten-free or using regular pasta
- It’s the perfect dish for the mushroom lover
Ingredients
Pasta – You can use regular or gluten-free pasta. Tagliatelle or fettuccine are preferred, however spaghetti will work in a pinch. I wouldn’t use a short cut pasta.
Bread – Regular crusty or gluten-free bread slices can be used.
Garlic – You will need 6 cloves of garlic
Olive Oil – Use good olive oil here
Mushrooms – A mix of assorted mushrooms gives it the best flavor. However, you can just use one variety if that’s all you have. I prefer shiitake, oyster, king oyster, or button mushroom. Sometime you can find them in a pack all combined together.
Thyme – Fresh thyme works best, however dried thyme will work in a pinch.
Butter – Use a good quality salted butter.
Parmesan Cheese – Optional but it does give more flavor to the dish.
Make The Garlic 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 crusty regular or gluten-free bread slices (I like Canyon Bakehouse) and a couple cloves of garlic tossed together with some olive oil. It is mixed it all together and toasted on the stovetop. You can use a food processor to make the mixture. 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.
Instructions
- 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 the breadcrumbs, add the mushrooms and sauté them until they are golden brown, around 12 min.Â
- Once the mushrooms are sautéd 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.Â
- Once the pasta water is boiling add the pasta and cook to package directions.Â
- When the pasta is cooked to al dente reserve one cup of pasta water then drain the pasta.Â
- Â Add the pasta to the pan with the mushrooms and mix it all up. Then and add some reserved pasta water to make somewhat of a sauce.
- Sprinkle the pasta with the garlicky breadcrumbs, fresh black pepper, fresh parsley and the parmesan cheese.
Recipe Tips
This pasta is more on the dry side so save some pasta water to add once the pasta and mushrooms are combined together.
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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