Perfect Mushroom Pasta | Jamie Oliver

Put a pan on medium-high heat and a pot of boiling water.

Finely slice 2 cloves of garlic for the breadcrumbs.

Add olive oil to the pan and the sliced garlic, letting it sizzle.

Pull the leaves off a few stalks of fresh thyme and add them to the pan with the garlic.

Add the breadcrumbs to the pan and turn the temperature down to toast them until crispy.

Once crispy, put the breadcrumbs in a bowl and set aside.

In the same pan, add 2 packs of mushrooms (or any type you like) and 4 cloves of garlic.

Add olive oil to the pan and the remaining thyme leaves, along with a generous pinch of black pepper.

Add the mushrooms to the pan and cook for about 10 minutes, stirring regularly until they reduce in size and intensify in flavor.

Once the mushrooms have cooked down and the water has evaporated, add a tin of quality mushroom soup to the pan.

Fill the empty soup tin with water and add half to a whole tin of water to the pan, depending on the thickness of the soup.

Let the mixture simmer to create a silky sauce.

Add salt to the boiling water and then add 300 grams of tagliatelle (or chosen pasta).

Cover the pot until the water comes back to a boil.

Add 100 grams of frozen spinach (2 cubes) to the mushroom sauce and let it defrost and cook in.

Use tongs to drag the pasta from the pot into the sauce, bringing some of the pasta water with it for texture.

Add a little bit of Parmesan for seasoning and toss everything together until well combined.

Serve the pasta with the crispy breadcrumbs on top and a long stroke of Parmesan.

Equipment Needed

Spice Level:

Dietary