Pasta With Mushrooms & Garlicky Breadcrumbs (Edit recipe)

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

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

10

Serves: 3

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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

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

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

Make the garlicky breadcrumbs

  1. 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.
  2. Once the bread and garlic are blended together, add olive oil and toss to coat.
  3. 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.
  4. Return the frying pan to the stovetop to make the mushrooms.

Make the mushrooms

  1. Clean and roughly chop mushrooms.
  2. 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.
  3. 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.
  4. Remove thyme sprigs.
  5. Once the pasta is cooked, reserve one cup of pasta water before draining.
  6. 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.
  7. Top with garlicky breadcrumbs, fresh black pepper, fresh parsley and cheese (optional)

Notes

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

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My Notes:

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About This Recipe

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
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Nightshade Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian

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2 responses to “Pasta With Mushrooms & Garlicky Breadcrumbs”

  1. Reed Dunn Reed Dunn says:

    This looks beautifully delicious. I love the crunchy topping.

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