Creamy Mushroom Pasta with Crispy Herb Crumbs

Thermomix recipe: Creamy Mushroom Pasta with Crispy Herb Crumbs. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 2 slices stale bread, crusts removed
• 10 g butter or olive oil
• 1 tbsp mixed dried herbs
• 1/2 tsp garlic powder (optional)
• 1200 g water
• 1 tsp salt (for pasta water)
• 350 g penne or fusilli pasta
• 1 small onion, halved
• 2 cloves garlic
• 30 g olive oil
• 400 g mushrooms, sliced
• 500 g vegetable stock
• 1/2 tsp salt (for sauce)
• 1/4 tsp black pepper
• 150 g cooking cream
• 50 g Parmesan cheese, grated
• Handful fresh parsley, chopped

Instructions

1. Add stale bread slices to a clean, dry Thermomix bowl. Chop 10 sec / Speed 7. Transfer the breadcrumbs to a separate bowl and set aside.
2. Add 10 g butter or olive oil to the Thermomix bowl. Add the chopped breadcrumbs, 1 tbsp mixed dried herbs, and 1/2 tsp garlic powder (if using). Sauté 5-7 min / 120°C / Speed 1 (Reverse) until golden and crispy. Transfer the crispy herb crumbs to a bowl and set aside. Quickly rinse the Thermomix bowl.
3. Add 1200 g water and 1 tsp salt to the clean bowl. Heat 10 min / 100°C / Speed 1.
4. Add 350 g pasta through the lid opening. Cook according to package instructions (typically 8-12 min) / 100°C / Speed 1 (Reverse). Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow for evaporation.
5. Drain the cooked pasta using the simmering basket. Set aside. Empty the Thermomix bowl.
6. Add 1 small onion (halved) and 2 cloves garlic to the bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
7. Add 30 g olive oil. Sauté 3 min / 120°C / Speed 1.
8. Add 400 g sliced mushrooms. Sauté 8 min / 120°C / Speed 1 (Reverse). Pause after 4 minutes to scrape down the sides and bottom of the bowl, then continue cooking.
9. Add 500 g vegetable stock, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 10 min / 100°C / Speed 1 (Reverse). Remove the measuring cup and place the simmering basket on the lid to allow the sauce to reduce slightly.
10. Add 150 g cooking cream and 50 g grated Parmesan cheese. Cook 2 min / 90°C / Speed 1 (Reverse) to combine and thicken the sauce.
11. Add the cooked pasta and a handful of fresh chopped parsley to the bowl. Mix 1 min / 90°C / Speed 1 (Reverse) to ensure the pasta is evenly coated with the sauce and prevent sticking.
12. Serve immediately, garnished generously with the crispy herb crumbs and extra Parmesan cheese if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.