Pairs well with Jamie Oliver's Mushroom Pasta with Garlic, Spinach, and Crunchy Thyme Garlic Breadcrumbs
Show only recipes from United Kingdom
Jamie Oliver's Mushroom Pasta with Garlic, Spinach, and Crunchy Thyme Garlic Breadcrumbs
19.6K views • 2mo ago
989
447
5.1% engagement
A mushroom pasta recipe featuring a rich mushroom sauce enhanced controversially with canned mushroom soup, garlic, spinach, and a crunchy thyme and garlic breadcrumb topping.
00:15:00 total
Serves 2
easy
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- olive oil - watch the video to see (for sautéing garlic and mushrooms)
- garlic cloves - 6 cloves (2 for breadcrumbs, 4 for sauce) (for breadcrumbs and sauce)
- fresh thyme - watch the video to see (leaves picked from stalks)
- breadcrumbs - watch the video to see (for crunchy topping)
- mushrooms - 2 packs (approx. 400-500 g) (brown mushrooms used, can substitute with oyster or button mushrooms)
- butter - watch the video to see (added to mushrooms for richness)
- salt - to taste (to season mushrooms and pasta water)
- black pepper - to taste (freshly cracked for seasoning)
- canned mushroom soup - 1 tin (approx. 300-400 ml) (used to enrich the sauce (controversial ingredient))
- water - watch the video to see (to dilute mushroom soup if needed)
- pasta - 300 g (tagliatelle used, any pasta can be substituted)
- frozen spinach - approx. 100 g (added towards end to sauce)
- Parmesan cheese - to taste (freshly grated for finishing)
Instructions
- Prepare Garlic Breadcrumbs: Heat olive oil in a pan over medium-high heat. Slice 2 cloves of garlic and add to the oil. Add fresh thyme leaves and then breadcrumbs. Turn heat to low and toast breadcrumbs until golden and crunchy. Remove and set aside.
- Cook Mushrooms: In the same pan, add olive oil and 4 cloves of sliced garlic. Add fresh thyme leaves and cracked black pepper. Add mushrooms and cook over medium heat for about 10 minutes, stirring regularly until mushrooms reduce in size and water evaporates.
- Add Butter and Season: Add butter to the cooked mushrooms and season with salt and pepper. Stir to combine and enrich the flavor.
- Add Mushroom Soup: Add a tin of canned mushroom soup to the pan with mushrooms. Optionally add some water to dilute the soup. Simmer gently to create a silky mushroom sauce.
- Cook Pasta and Spinach: Bring a pot of salted water to boil. Add 300 g pasta and cook until al dente (approx. 5-6 minutes for fresh pasta). Add frozen spinach to the sauce to defrost and cook through.
- Combine Pasta and Sauce: Using tongs, transfer pasta directly from the pot to the mushroom sauce, retaining some pasta water to help emulsify the sauce. Toss well to combine.
- Finish and Serve: Add freshly grated Parmesan cheese to the pasta and toss again. Serve topped with the crunchy thyme and garlic breadcrumbs.
