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A bowl of creamy mushroom pappardelle pasta.

Creamy Mushroom Pasta with Pangrattato Topping

A bowl of your favourite pasta bathed in a rich and creamy sauce loaded with moreish garlic mushrooms, topped with crispy fried bread crumbs.  Ready in 20 minutes, it’s both comforting and luxurious, it’s the perfect weeknight dinner!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 serves
Course: Dinner
Cuisine: Italian, Western
Ingredients Method Notes

Ingredients
  

  • 13 oz fresh pasta or 11oz dried pasta (any type of store-bought or homemade pasta)
For the creamy mushroom sauce
  • 7 tbsp butter unsalted
  • 1 tbso olive oil
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 4 cup mushroom cups sliced thinly (portobello, white, or brown mushroom cups)
  • 1 tsp dried thyme
  • 1 1/4 cup cream
  • 1/4 cup white wine or pasta water
  • salt to taste
  • ground black pepper to taste
For the pangratatto
  • 2 tbsp olive oil
  • 1 cup panko breadcrumbs
  • 2 tbsp dried parsley
  • 25 g parmesan cheese freshly grated

Method
 

  1. In a large frying pan, over medium heat, add butter and olive oil.  Once butter has melted, saute onion until softened. Add garlic and saute until fragrant. Add mushrooms and thyme, cook until golden and tender.  Add ¼ cup water or white wine, and cook until reduced by half.  Add cream and simmer for a few more minutes until sauce thickens slightly.  Season with salt and pepper.
  2. To make the pangratatto, add olive oil in a small saucepan and place over medium heat.  Once the oil is heated, add in panko breadcrumbs and parsley.  Continue to stir the bread crumbs until golden brown. Transfer the breadcrumb mixture to a bowl and set aside for about 5minutes for it to cool slightly.  Add in parmesan and stir until evenly incorporated.
  3. Cook pasta as directed on the packaging.
  4. Once cooked, transfer the pasta to the pan containing the mushroom sauce.  Toss around to combine.  If needed, use some pasta water to loosen it up.
  5. Plate pasta onto individual serving bowls and top generously with pangratatto.  Serve immediately

Notes

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