Spaghetti with Mushrooms and Breadcrumbs

Main

Cook Time: 30 min Servings: Serves 4 Source:

Ingredients

1/4 cup (60ml) extra virgin olive oil

140 gram sourdough bread, torn into small pieces

500 gram spaghetti

2 clove garlic, sliced thinly

1 fresh long red chilli, sliced thinly

250 gram mixed mushrooms, sliced thinly

1 tablespoon fresh rosemary leaves, coarsely chopped

1 tablespoon fresh thyme leaves, coarsely chopped

1/4 cup fresh sage leaves, loosely packed

1 cup (80g) shaved parmesan

Directions

1 Heat half the oil in a large frying pan over high heat; cook bread, stirring, 4 minutes or until golden brown. Drain on absorbent paper.

2 Cook spaghetti in a large saucepan of boiling salted water 8 minutes or until just tender. Reserve 1/4 cup pasta water; drain. Return pasta to pan to keep warm.

3 Meanwhile, heat remaining oil in same frying pan; cook garlic, chilli and mushrooms 5 minutes or until mushrooms are tender. Stir in herbs; cook 1 minute.

4 Add reserved pasta water to spaghetti, then add mushroom mixture and bread; toss gently to combine. Season to taste. Serve pasta topped with parmesan.

Nutrition

Serving Size: Serves 4