Pasta With Mushrooms & Garlicky Breadcrumbs (Edit recipe)

stillwoodkitchen

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Pasta with sautéd mushrooms topped with homemade garlicky breadcrumbs. This can easily be made using gluten-free pasta.

10 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	670
Fat:	30 g
Carbohydrates:	43 g
Protein:	61 g
Cholesterol:	34 g
Sodium:	1392 mg
Fiber:	9 g
Sugars:	5 g
Calculated per serving.

Serves: 3

Ingredients

9 oz Pasta, such as tagliatelle, fettucine, spaghetti (Can use regluar or gluten-free pasta)
2 pieces Bread, regular or gluten-free (can also use bread from a loaf)
1-2 cloves Garlic, peeled and minced
1.5 tsp Olive Oil
16 oz Crimini Mushrooms, or assorted mushrooms of choice
2 Tbsp Olive Oil
3-4 cloves Garlic, large, peeled and roughly chopped
3 sprigs Thyme, Fresh, Fresh
3 Tbsp Unsalted Butter, (can sub in non-dairy butter)
3 Tbsp Parmesan Cheese, (Optional)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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)