Mushroom pasta with breadcrumbs
How is it these days that if you want to lose weight you are discouraged from eating carbohydrates? To me that's madness, pure simple madness.
I have been on diets before and I lost weight whilst happily eating my daily bowl of pasta. Isn't it all about quantities? If you stuff yourself to the brink with bread and pasta then of course you will never be a Kate Moss. And too many proteins are not good either.
Let's celebrate pasta and let's leave out heavy and creamy sauces, but above all: let's make the sauce ourselves! And that does not need to take long. Simple is always best.
Take a look at these linguine which have only a little olive oil added. A few toasted breadcrumbs will give that crunchy bite and add extra flavour. I could eat this forever.
Have a great foodie weekend!
- Prep Time : 15 minutes
- Cook Time : 25 minutes
Ingredients
- linguine - 400 g
- cherry tomatoes - 300 g
- garlic clove - 1
- mushrooms - 300 g
- breadcrumbs - 4 tbsp
- olive oil
- basil leaves
- grated Parmesan cheese
- salt and pepper
Instructions
Wash and slice the mushrooms, cut the tomatoes into quarters.
In a pan stir fry for a minute the garlic with 2 tbsp of olive oil. Add the mushrooms and stir fry for 3 to 4 minutes
Add the cherry tomatoes and the basil leaves, salt and pepper and cook for a further 3 minutes
Toast the breadcrumbs in a pan (you can make your own my toasting some bread).
Cook the pasta al dente in salty water. Drain and add it to the pan with the mushrooms; add 2 tbsp of olive oil and stir well. Put the pan back over a source of heat and stir for a minute. Serve with the breadcrumbs on top and with grated Parmesan cheese.
This month theme at Karen's Cooking with Herbs over at Lavender and Lovage is rosemary, but as any herb is accepted and I have used basil, I am entering my pasta recipe to the challenge.
(No Ratings Yet)
Loading...
Linguinis are amazing and this is wonderful Alida!!
BEAUTIFUL photos Alida and a stunning recipe! Thanks for linking up to Cooking with Herbs, Karen
Hi Alida!
What a beautiful plate of pasta! I don’t eat pasta enough to worry about eating it too much. But, when I do, look out! I can definitely see me “pigging out” on this. Delicious! Thank you so much for sharing…
Ohh la pasta se ve muy hermosa una exquisitez bien preparada,abrazos.
Grazie Rosita!
I agree, Alida – why should we have to give up carbs to stay trim? But then I adore pasta and bread and most other carbs, so it’s tough for me to avoid them… This pasta is so simple and I love that it’s veggie – delicious and I can feel healthful eating it :)”
Thank you Mark!
Dear Alida,
How wonderful to make things so simple and fresh. Simplicity is the best and very flavorful too!. I love this recipe, all the ingredients go so well together. I am sure using the breadcrumbs, will give the dish texture. Plus to top it off with the cheese, you have a masterpiece! Thanks for sharing this lovely plate of pasta with us..Have a blessed weekend, dear friend! Dottie 🙂
La pasta l’adoro e la preparo quasi tutti i giorni, di solito abbinata alla verdura! Ottimo questo piatto, molto invitante e gustoso, brava! Buon week-end!
I’m with you all the way on that one Alida. Your linguine looks fabulous and I’d be very happy to diet on it 😉
mmm – love mushrooms. Always looking for new things to do with pasta besides the usual ragu / pesto . Thanks
A great mid week quick meal that I would be happy to make. Thanks for the idea
This meal would be a great success in our house! It looks and sounds delicious #RecipeoftheWeek
Thank you Kirsty!
This looks incredible, so vibrant and tasty looking. I would love you to link up to #tastytuesdays too if you fancied: http://honestmum.com/macaroni-cheese-recipe/
Oh my, this looks beautiful. You are right, simple is always best. We are great pasta lovers in my house and I would never dream of using a premade sauce – especially not when making your own from scratch is so easy!
Thank you Steph. Pasta is always the best! 😉
Stunning, thanks again for linking up to #tastytuesdays, hope you can join in again!
I love the idea of putting breadcrumbs on top to give a lovely crunch and a change in the texture too. I’m going to have to try it.
I’m with you on the carbs front – love them so could never cut them out! And this dish looks just fab 🙂
#TastyTuesdays
That sounds wonderful, looks beautiful and the addition of breadcrumbs is a great idea. Thanks so much for linking up with #recipeoftheweek. I’ve pinned and tweeted this post and hope to see you linking up again soon! 😀 x
Pingback: Cooking with Herbs March: Round up of Recipes
Gorgeous dish, so bright and colorful. It’s simple, but sounds delicious. And you’re right, carbs will definitely always have a place on my plate–just in proper amounts.