Spaghetti with mushrooms and breadcrumbs

  • 30 mins cooking
  • Serves 4
  • Print


Spaghetti with mushrooms and breadcrumbs
  • 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


Spaghetti with mushrooms and breadcrumbs
  • 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.


You may use any type of mushrooms for this recipe, we used a combination of oyster, swiss brown, shiitake and button mushrooms.

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