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    Mushrooms, penne and garlic breadcrumbs

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    Mushrooms, penne and garlic breadcrumbs

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 cloves garlic, chopped
    • 1 tsp Cooks’ Ingredients Nonpareille Capers
    • 20g pack flat leaf parsley, chopped
    • 1 ciabatta roll, cut into chunks
    • 3 tbsp olive oil
    • 500g essential Waitrose Fresh Penne
    • 250g essential Waitrose Mushrooms, sliced


    1. Place the garlic, capers, parsley, ciabatta and seasoning in a processor or blender and whiz until fine breadcrumbs form. Heat a tablespoon of the oil in a small non-stick frying pan and cook the breadcrumb mixture for a couple of minutes until crisp and golden. Remove from the pan and set aside.
    2. Bring a large pan of water to the boil and cook the penne for 4–5 minutes. While the pasta is cooking heat the remaining oil in the frying pan and add the mushrooms. Cook over a high heat for 3–4 minutes until golden then stir in the breadcrumb mixture. Cook for a minute. Drain the pasta and toss with the mushroom and breadcrumb mixture. Season and serve.

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    Cook's tips

    You could use the garlic breadcrumbs in this recipe to top whole flat mushrooms before baking in the oven to make a light snack or starter.

    Drinks recommendation

    The capers and garlic in this dish mean it’s less suited to a red than the mushrooms alone might imply, so try a full flavoured white that’s also suitable for vegetarians: Monteforte Passo Avanti 2008 Soave, Veneto, Italy.


    Average user rating

    2 stars