creamy fettuccine with garlic thyme breadcrumbs

adapted from Blue Apron.

ingredients

  • 1/2 lb fresh fettuccine pasta
  • 4 oz cremini mushrooms, sliced
  • 1 zucchini, sliced
  • 2 cloves garlic, chopped and divided
  • 1 bunch thyme
  • 1/4 cup panko breadcrumbs
  • 2 Tbsp butter
  • 2 Tbsp tomato paste
  • 1 shallot, sliced
  • 3 Tbsp goat cheese (about 1.5 oz)
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup grated parmesan

method

  1. Heat a large pot of salted water to boiling on high. Meanwhile, in a large pan, heat 2 tsp of olive oil on medium-high until hot. Add the breadcrumbs, half the chopped garlic, and half the whole thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2-3 minutes, or until golden brown and fragrant. Transfer to a plate and immediately season with salt and pepper. Carefully remove and discard the thyme sprigs. Wipe out the pan.
  2. Carefully separate the strands of the pasta; add to the pot of boiling water and cook, stirring occasionally, 2-3 minutes, or until al dente. Turn off the heat. Reserve 1 cup of the pasta cooking water.
  3. In the pot or pan used previously, heat 2 tsp of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer; cook, without stirring, 2-3 minutes, or until lightly browned. Add the sliced zucchini and shallot, remaining chopped garlic, and remaining whole thyme sprigs; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2-3 minutes, or until slightly softened. Carefully remove and discard the thyme sprigs.
  4. Add the tomato paste; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1-2 minutes, or until thoroughly combined and fragrant. Add 3/4 cup of the pasta water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3-4 minutes, or until slightly thickened and the vegetables are softened. Turn off the heat. Season with salt and pepper to taste.
  5. Combine the pasta with the cooked vegetables and sauce, butter, goat cheese, and 2 Tbsp of the remaining reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1-2 minutes, or until the pasta is coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan cheese.

serves 2-3.

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