Pasta pronto with mushrooms and herb crumbs

Name: Pasta pronto with mushrooms and herb crumbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 2 Garlic cloves; 1 Onion; 5 Stem/s Sage and oregano; 75 g White bread (from the day before); 3 TABLESPOONS Olive oil; 400 g short tubular noodles (e.g. Rigatoni); 400 g brown mushrooms; 4 TABLESPOONS Butter; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

One pasta, please - but pronto! No problem, because these quick noodles are super easy and with their delicious sauce anything but boring.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
2 Garlic cloves
1 Onion
5 Stem/s Sage and oregano
75 g White bread (from the day before)
3 TABLESPOONS Olive oil
400 g short tubular noodles (e.g. Rigatoni)
400 g brown mushrooms
4 TABLESPOONS Butter
baking paper

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a tray with baking paper. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil. Peel and finely chop the garlic and onion. Wash herbs, pluck off leaves and chop. Crumble bread, mix with oil and 1⁄3 each garlic and herbs. Spread on the baking tray and bake in the oven for about 10 minutes.
2
Cook the pasta in salted water according to the instructions on the packet. Clean and slice the mushrooms. Sauté mushrooms, onion and the rest of the garlic in hot butter. Add the rest of the herbs and about 100 ml of pasta water, bring to the boil and season with salt and pepper. Drain the pasta, put it back into the pot and mix in the mushrooms. Sprinkle with crumbs. If you like, sprinkle grated cheese on top.