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Mushrooms, Penne & Garlic Breadcrumbs

Waitrose

26 March 2011

Ingredients:2 cloves garlic, chopped1 tsp Cooks’ Ingredients Nonpareille Capers20g pack flat leaf parsley, chopped1 ciabatta roll, cut into chunks3 tbsp olive oil500g essential Waitrose Fresh Penne250g essential Waitrose Mushrooms, sliced1 Place the garlic, capers, parsley, ciabatta and seasoning in a processor or blender and whiz until fine breadcrumbs form. Heat a tablespoon of the oil in a small non-stick frying pan and cook the breadcrumb mixture for a couple of minutes until crisp and golden. Remove from the pan and set aside.2 Bring a large pan of water to the boil and cook the penne for 4–5 minutes. While the pasta is cooking heat the remaining oil in the frying pan and add the mushrooms. Cook over a high heat for 3–4 minutes until golden then stir in the breadcrumb mixture. Cook for a minute. Drain the pasta and toss with the mushroom and breadcrumb mixture. Season and serve.