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5 from 3 votes

Garlic Mushroom Pasta with Herby Breadcrumbs

Garlic Mushroom Pasta topped with herby breadcrumbs is a simple yet luxurious dish that can be on the table in under 20 minutes. It's vegan too!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: garlic, mushrooms, pasta, vegan, vegetarian
Servings: 2 servings
Calories: 728kcal
Author: Carrie Carvalho


  • Large frying pan
  • Pasta Pot


  • 300 grams mushrooms, sliced chestnut, baby portobello or cremini
  • 200 grams pasta I prefer spaghetti but you can use whatever you like!
  • 4-5 cloves garlic thinly sliced
  • 1 tbsp fresh thyme leaves roughly chopped
  • 3 tbsp olive oil
  • salt and pepper to taste

Herby Breadcrumbs

  • ½ cup breadcrumbs roughly 30g
  • 1 tsp olive oil
  • a pinch garlic powder
  • a pinch salt and pepper
  • 2 tsp fresh chopped parsley
  • 2 tsp fresh chopped thyme


  • Bring a large pot of salted water to the boil for the pasta.
  • To make the breadcrumbs, warm 1tsp olive oil to a non-stick frying pan over a medium heat.
  • Add the breadcrumbs plus a pinch each of garlic powder, salt and pepper, and stir the breadcrumbs for 2-3 minutes until toasted and golden. Remove from the heat, transfer to a cold dish and stir in the dried herbs.
  • Cook the pasta to al-dente (the lower end of the time stated on the packet).
  • Meanwhile, heat 2 tbsp of olive oil over a medium-high heat in a wide frying pan.
  • Add the sliced mushrooms to the pan, ideally in one layer and not crowded inside the pan. (see post notes for tips on cooking the best mushrooms).
  • Cook the mushrooms for 6-7 minutes, tossing them once after about 3 minutes. When the mushrooms are nicely browned, add the garlic, thyme, a pinch of salt and pepper and stir well.
  • When the pasta is cooked, reserve ¼ cup (60ml/4 tbsp) of the cooking water then drain the pasta.
  • Add the pasta to the mushrooms with the ¼ cup of reserved pasta water and the remaining tablespoon of olive oil, and toss with tongs to coat the pasta and mix the mushrooms through. Season to taste with salt and pepper if necessary.
  • Divide the pasta between two bowls, making sure the mushrooms are evenly distributed. Sprinkle with a generous amount of herby breadcrumbs to serve.


Calories: 728kcal | Carbohydrates: 102g | Protein: 22g | Fat: 27g | Saturated Fat: 4g | Sodium: 213mg | Potassium: 798mg | Fiber: 7g | Sugar: 7g | Vitamin A: 261IU | Vitamin C: 14mg | Calcium: 104mg | Iron: 5mg