the Breville Test Kitchen

Mushroom and Pangrattato Pasta Helper

Name: Mushroom and Pangrattato Pasta Helper
Cook time: 900 s
Total time: 2100 s
Yield: Serves 2
Ingredients: ½ cup (30 g) panko breadcrumbs; 1 tbsp olive oil; 2 cloves garlic - crushed; ¼ tsp Coarse salt; 1 tbsp chopped flat-leaf parsley; 1 lemon - zest finely grated; ½ tsp dried chilli flakes - (optional); 2 tbsp olive oil; 2 cloves garlic - crushed; 250 g mixed mushrooms - coarsely chopped; 3 tbsp white wine; 1½ cups (360 ml) water; ½ tsp Coarse salt; 125 g spaghetti; ⅓ cup (25 g) grated parmesan cheese; ¼ cup flat-leaf parsley - coarsely chopped

This classic American Hamburger Helper zapped with a sparkly Italian wand! Spaghetti baked with sauteed mushrooms, garlic and white wine, topped with a golden pangrattato mixture of toasted panko crumbs, chilli, lemon and parsley. All at once elegant, rustic and casual, someone pass the Prosecco.

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35 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

For the pangrattato

½ cup (30 g) panko breadcrumbs
1 tbsp olive oil
2 cloves garlic
crushed
¼ tsp Coarse salt
1 tbsp chopped flat-leaf parsley
1 lemon
zest finely grated
½ tsp dried chilli flakes
(optional)

For the spaghetti

2 tbsp olive oil
2 cloves garlic
crushed
250 g mixed mushrooms
coarsely chopped
3 tbsp white wine
1½ cups (360 ml) water
½ tsp Coarse salt
125 g spaghetti
⅓ cup (25 g) grated parmesan cheese
¼ cup flat-leaf parsley
coarsely chopped

Instructions

1
Insert the wire rack in the middle position. Set the oven to Bake, Convection, 170°C, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.
2
Place the breadcrumbs in a bowl with the oil, garlic and salt. Using your fingertips, rub together, then transfer to the roasting pan.
3
Once preheated, place the pan in the oven and cook for 5 minutes. Halfway through cooking, stir the crumbs and continue cooking.
4
The crumbs should be toasted and golden. If not, cook a little longer.
5
Move the wire rack to the bottom position. Adjust the oven temperature to 190°C and the time to 16 minutes, press Start. Meanwhile, heat the oil in a 24cm (2.3 liter) Dutch oven over medium heat. Add the garlic and cook, stirring for 10 seconds, or until it just starts to brown. Add the mushrooms and cook for 2 to 3 minutes, or until they begin to change colour.
6
Add the white wine and stir, scraping the base of the pan for 1 minute.
7
Add the water and salt and bring to a boil. Break the pasta in half and add to the pot, stirring to ensure it is submerged. Cover the pot.
8
Once preheated, place the pot in the oven and cook for 16 minutes. Halfway through cooking, carefully remove the lid and stir. Cover and continue cooking. Meanwhile, continue to the next step.
9
Transfer the toasted crumbs to a bowl. Add the parsley, lemon zest and chilli flakes and stir to combine.
10
The pasta should be al dente. If not, cook it a little longer.
11
Remove from the oven and carefully remove the lid. Add the parmesan and parsley and stir to combine.
12
Spoon into bowls and serve topped with the pangrattato.