Spaghetti with mushrooms and breadcrumbs

This comforting mushroom pasta with breadcrumbs is perfect for a quick and easy dinner.

  • 30 mins preparation
  • Serves 4
  • Print


  • ¼ cup (60ml) extra virgin olive oil
  • 140 grams sourdough bread, torn into small pieces
  • 500 grams spaghetti
  • 2 cloves garlic, sliced thinly
  • 1 fresh long red chilli, sliced thinly
  • 250 grams mixed mushrooms, sliced thinly
  • 1 tablespoon coarsely chopped fresh rosemary leaves
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • ¼ cup loosely packed fresh sage leaves
  • 1 cup (80g) shaved parmesan


  • 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 ¼ 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.


We used a combination of oyster, swiss brown, shiitake and button mushrooms.

More From Women's Weekly Food