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 3-4
Ingredients: ½ cup (30 g) panko breadcrumbs; 1 tbsp olive oil; 2 cloves garlic - minced; ¼ tsp kosher salt; 1 tbsp chopped flat-leaf parsley; 1 lemon - zest finely grated; ½ tsp - (optional); ¼ cup (60 ml) olive oil; 4 cloves garlic - minced; 500 g mixed mushrooms - coarsely chopped; ⅓ cup (80 ml) white wine; 2 cups (480 ml) water; 1½ tsp kosher salt; 250 g spaghetti; ¾ cup (60 g) grated parmesan cheese; ⅓ cup flat-leaf parsley - coarsely chopped

This is your childhood Hamburger Helper memory 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, chili, 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 3-4

Ingredients

Measurements:

For the pangrattato

½ cup (30 g) panko breadcrumbs
1 tbsp chopped flat-leaf parsley
1 lemon
zest finely grated
½ tsp
(optional)

For the spaghetti

1 tbsp olive oil
2 cloves garlic
minced
¼ tsp kosher salt
¼ cup (60 ml) olive oil
4 cloves garlic
minced
500 g mixed mushrooms
coarsely chopped
⅓ cup (80 ml) white wine
2 cups (480 ml) water
1½ tsp kosher salt
250 g spaghetti
¾ cup (60 g) grated parmesan cheese
⅓ cup flat-leaf parsley
coarsely chopped

Instructions

1
Insert the wire rack into position 4. Set the oven to Bake, Convection, 175°C, for 5 minutes, confirm Rotate Remind 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. When the Rotate Remind signals, 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 position 8. Adjust the oven temperature to 190°C and the time to 16 minutes, press Start. Meanwhile, heat the oil in a 26cm (5.3 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 beginning to color.
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. When the Rotate Remind signals, 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 pepper 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.