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    Pasta with Garlic and Italian Mushrooms

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    Pasta with Garlic and Italian Mushrooms

    A meat-free meal for two using just five simple ingredients - and on the table in 20 minutes!

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 125g De Cecco Cavatappi Pasta
    • 2 slices wholemeal bread (at least 1 day old), crusts removed
    • 280g jar Waitrose Italian Mixed Mushrooms, drained, 2 tbsp of the oil reserved
    • 1 large clove garlic, finely sliced
    • 1 pack fresh flat-leaf parsley, roughly chopped


    1. Bring a large pan of water to the boil. Add the pasta and cook according to the pack instructions. Drain well and cover.
    2. Meanwhile, place the bread in a blender or food processor and pulse to make breadcrumbs. Heat 1 tablespoon of the reserved oil from the mushrooms in a large frying pan over a medium heat. Add the crumbs and cook, stirring occasionally, for 2-3 minutes, or until golden. Transfer to a plate.
    3. Return the pan to a medium heat. Add the remaining oil and the garlic and gently cook for about 1 minute until just golden. Add the mushrooms to the pan and cook for a further minute to heat through. Add the pasta and toss to mix, then carefully stir in the parsley. Season with salt and freshly ground black pepper to taste, and at the very last minute, add the breadcrumbs. Serve immediately with shavings of Parmigiano Reggiano and a tomato salad.

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    Cook's tips

    For a more indulgent sauce, add a 200ml tub crème fraîche with the pasta in Step 3 and allow to warm through.

    Try using other Waitrose antipasti, such as a 280g jar Waitrose Italian Mixed Peppers, as an alternative to the mixed mushrooms.

    For ease, make batches of fried breadcrumbs and freeze until needed. They are ideal for adding as a topping to bakes, gratins and other pasta dishes. Using day-old bread gives a better, finer crumb than fresh bread, which can be too doughy.


    Average user rating

    4 stars