Pasta With Mushrooms & Garlicky Breadcrumbs

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Pasta with sauteed mushrooms topped with homemade garlicky breadcrumbs.

Prep Time10

Active Time40

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Keyword: pasta, gluten-free, garlic, breadcrumbs, mushrooms

Yield:

Calories: 636kcal

Author: Stillwood Kitchen

9 oz Pasta, such as tagliatelle, fettucine, spaghetti Can use regluar or gluten-free pasta

Place a pot filled with salted water on stovetop and bring to a boil. Cook pasta to package directions.

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.

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)

To make dairy-free use dairy-free use your favorite dairy-free butter.